Trending
    Uncategorized

    Authentic Recipes for Thai Papaya Salad in court “SOM TUM CHAO WANG by Asst. Kobkaeow

    Kittin AssavavichaiBy No Comments4 Mins Read

    13450072_1601495353513570_7971958023720224054_n

    Today KinlakeStars.com will offer a recipe for a salad court. This is obtained by Asst. Kobkaeow authority shall instructor cuisine Thailand more than 50 years, “Professor Mae” is a name that pupils from both Thailand and abroad, both from the learning foods made in-house and from restaurants. a teacher who was known as “mother” Teacher’s blend of knowledge and experience in the science and art of food from the kitchen and Thailand’s historic treasures are invaluable to students.

    13428530_1601495383513567_921019044977586431_n

    Learning from the restaurant’s staff is focused on offering a combination of both taste and meaning to influence each other, and there is the cook. All those interested in food science professor called her ” The cookbook  walking! ” Who provided the information. The “flavor” of food in the past could not be saved. Thailand dish or food any more rare.

    13466048_1601495366846902_6886363207399555754_nThe set also contains a red curry chicken salad and rice, but in this column, we will offer a recipe for  Papaya salad court first. Start here

    Menu : Spicy green papaya Salad Category : Salad
    “SOM TUM”
    Ingredients Quantity Remark Picture
    Salt 1 pinch
    Dried red chillies(seeded, soak) 1 – 1/2 tbsp
    Small garlic 1 tsp
    Dried pepper seeds 5-7 seeds
    Green papaya(finely shredded) 1-2cup
    Fish sauce 1-2 tbsp
    Lime juice 1-2 tbsp
    Tamarind paste 1-2 tbsp
    Palm sugar 1-2 tbsp
    Grated lime zest 1 pinch
    Peanut(toast&grouded) 1tbsp
    Dried shrimp(wash, pounded) 1/2tbsp
    Methods
    1. In a mortar, add the salt and chillies then pound till smooth.IMG_4105
    2. Add the garlic then the pepper seeds to the pounding and smoothen all the ingredients.
    IMG_41133. Season with fish sauce, lime juice, tamarind paste and palm sugar.IMG_4114
    4. Add the papaya and now just sofly toss them together in the mortar.

    IMG_4115
    5. Allocate a gap for sourness from the grated lime zest in this step.

    IMG_4116
    6. Blend them softly in the mortar and add through the dried shrimp and peanuts.IMG_4117
    7. Serve in a plate with coconut rice and relished vegetales
    note: This “somtum” is traditionally created in central plain and
    preferably paired with coconut rice and red curry.
    The taste of this “somtum” is less spicy and rather round according
    to the Taste of Bangkkiens and the nearby provinces.  

     

     

    Next time we’ll take you to find a recipe for red curry chicken and Kathi Rice, follow the Kinlakestars.com and you will get it soon

    Story / Photo: Pol.Lt. Kittin A.

     

    More Information :

    Cooking Chronicle At OSHA Café ASIATIQUE THE RIVERFRONT

    Warehouse 10, Charoenkrung Rd. Wat Phraya Krai, Bangkorlaem Bangkok 10220

    (+66)2 046 9442 [email protected] www.facebook.com/OSHACafeatAsiatique www.facebook.com/cookingchronicle

    LEISURE & LIFESTYLE CLASS*

    Course 3 hours class from 1.00pm – 4.00pm or 5.00pm – 8.00pm

    Pad Thai, Spicy Herbal Soup with Prawn, Compromised Coconut Oil Curry with Prawn, Red Chili Paste and

    EZ1 Pineapple

    EZ2 Prawn Fried Rice, Smoky Fishes or Prawns and Herbs Soup, Chicken Panaeng

    Stir-fried Rice Vermicelli with Water Mimosa , Gingerly Sweet and Sour Fish Soup, Chicken Green Curry with

    EZ3 Thai Basil and Eggplant

    Prawn or Chicken and Pineapple Fried Rice, Simmered Chicken in Light Coconut Milk with Galangal, Smoky

    EZ4 Duck Breast Curry

    EZ5 Cooked Rice with Coconut Milk, Papaya Salad, Hot and Spicy Curry with Chicken

    *THB 2,800 ++ / person/class

    FULL DAY CLASS*

    Course 1.00pm – 8.00pm

    A1 Shrimp Paste Dipping, A Royal Style Relish with Assorted Water Shoots and Fresh Vegetables, Pennywort Salad with Prawn , Bitter Gourd Seasoned With Mince Pork Soup, Beef Simmer in Coconut Cream Curry, Steam Coconut with Pandan Layer Puddings with Water Chestnuts serve in PandanPetite Cup Water chestnuts Dumplings in Icy Coconut Milk, Steamed Banana Topped with Shredded Coconut, Baked egg and Bean

    A2

    Pudding with Deep Fried Shallot, Crispy Wafers in Flower Shape, Pocket Egg Threads

    Shrimp Paste and Prawn in Kaffir Lime Dip, PomeloSalad with Grill Shredded Chicken , Seafood and Pork

    A3 Clear Soup The Royal Style, Fish Dumpling Green Curry and Coconut Agar Agar Strings Served in Coconut Syrup, Coconut Cup Cakes, Assorted Root Vegetables in Coconut Milk, Mung

    A4 Bean Pocket Sweet Filling ,Egg Drop Dumpling

     

    Comments

    Related Posts

    Comments are closed.