Sirisome (Some), my Laotian housemate, made a green
papaya salad with a green papaya she brought all the way back to Kabul from
California where she went for her last R&R. Here is her recipe which she
serves with sticky rice.
1 large green papaya, peeled and shredded
1 large carrot, peeled and shredded
1 or 2 tomatoes, cut into bite sized pieces (5-6 sweet cherry tomatoes are better, but we couldn’t find them here)
2 large cloves garlic
2 small hot red chili peppers, chopped (Laotians like there food really “hot”. You need to see how much chili you can tolerate. Some says her father would use 5 or 6 chilis; I found the 2 more than hot enough)
1 tablespoon sugar
1 teaspoon salt
½ teaspoon shrimp paste
1 teaspoon fish sauce
Juice of a lemon (or lime)
1 large green papaya, peeled and shredded
1 large carrot, peeled and shredded
1 or 2 tomatoes, cut into bite sized pieces (5-6 sweet cherry tomatoes are better, but we couldn’t find them here)
2 large cloves garlic
2 small hot red chili peppers, chopped (Laotians like there food really “hot”. You need to see how much chili you can tolerate. Some says her father would use 5 or 6 chilis; I found the 2 more than hot enough)
1 tablespoon sugar
1 teaspoon salt
½ teaspoon shrimp paste
1 teaspoon fish sauce
Juice of a lemon (or lime)
- In a mortar, pound together the garlic, salt, sugar, chili peppers and shrimp paste.
- Add the shredded green papaya, carrot and tomato and pound to bruise the vegetables so they absorb the sauce. (Depending on the size of the mortar you have, you might need to do this in batches.)
- Add the lime juice and fish sauce and continue to pound till well blended.
- Transfer to a serving dish and serve with sticky rice.
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