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the appetizer:

Honga's Lotus Petal by Colorado restaurateur Honga Im Hopgood features Asian recipes like Ohitashi (Spinach Appetizer—Japan), Som Tam Salad (Papaya Salad—Thailand), and Pajun with Dipping Sauce (Scallion Pancakes—Korea).

Cookbook

 

Som Tam Salad
Papaya Salad-Thailand

Makes 2 servings

Som Tam Salad

In my travels in Thailand, I always search for the ladies who sell som tam. They wear conical, hats and balance a stick over their shoulder with a mortar and pestle on one end and the som tam ingredients on the other. They ask if you want it spicy. This recipe isn't as spicy as the som tam ladies traditionally make it, but you can always increase the chilis for extra burn.

In Thailand, a mortar and pestle are traditionally used to crush the garlic and peanuts together. If you don't have a mortar and pestle, use a food processor or mince them finely with a knife. You can substitute cucumber for the green papaya, but be sure to remove the seeds, or the salad will be soggy.

  • 1 green papaya
  • 2 cloves garlic
  • 1/4 cup peanuts
  • 1 lemon, juiced
  • 1 tomato, diced
  • 1 tablespoon quality fish sauce
  • 1 tablespoon brown sugar
  • 1/8 ounce cilantro, roughly chopped
  • 5 dried shrimp (optional)
  • 1 bird's-eye chili

Seed, peel and shred the papaya with a grater or in a food processor.

Crush and bruise the garlic and peanuts together. Transfer the garlic and peanuts to a large bowl and add the lemon juice, tomato, fish sauce, brown sugar, and cilantro. Toss this mixture with the green papaya.

Before serving, crush the dried shrimp and chili together and sprinkle on top.

 
  • from:
  • Honga's Lotus Petal
  • Pan-Asian Cuisine
  • by Honga Im Hopgood
  • Gibbs Smith, Publisher 2007
  • Hardcover: 224 pages; $29.95
  • ISBN 978-1586858933 (1586858939)
  • Recipe reprinted by permission.

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This page created August 2007


 


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