Som Tam (Thai Green Papaya Salad)

Green papaya salad is the most popular salad in Thailand and is commonly sold in street stalls, especially in the North of the country. This refreshingly tart and healthy salad is traditionally made in a mortar (som tam means “sour pounded”), but this recipe uses a more Western-kitchen-friendly method. Often spelled som tum. Called tam mak hoong in Laos.

4 servings

Ingredients

• Green (unripe) papaya (see note) — 1 (about 1 pound)
• Garlic, minced — 2 cloves
• Thai red chilies, minced — 2
• Palm or brown sugar — 2 tablespoons
• Dried shrimp (optional) — 2 teaspoons
• Lime juice — 2 tablespoons
• Fish sauce — 2 tablespoons
• Long beans or green beans, cooked and cut int 1-inch lengths — 1/2 cup
• Tomatoes, seeded and chopped — 1/2 cup
• Roasted, chopped peanuts — 1/4 cup

Method

1. Peel the papaya and cut it in half. Scoop out any seeds and the white coating on the inside of the seed cavity. Using the large holes of a grater or the julienne attachment of a food mandoline, grate or julienne the papaya.
2. Add the garlic, chiles, palm or brown sugar, dried shrimp, lime juice and fish sauce to a large bowl and mix together to dissolve the sugar. Taste, and adjust seasonings. You want a nice balance of sour, sweet, salty and spicy.
3. Add the beans and tomatoes and stir them into the sauce, pressing down on them lightly to slightly bruise the beans and release the tomato’s juice.
4. Add the papaya, toss well and adjust seasoning. Garnish with the peanuts and serve chilled or at room temperature with a side of sticky rice.

Variations

• Other Additions: Try substituting julienne green mango, peeled, grated and squeezed cucumbers, grated carrots or finely shredded cabbage for some of the green papaya if you like.
• Vegetarian Som Tam: Eliminate the dried shrimp. Substitute soy sauce for the fish sauce.
• Some recipes call for tamarind juice instead of lemon juice.

Notes

• Green Papaya: You must use green, unripe papaya for this recipe. Green papayas can usually be found in Asian markets and in many Latin markets. It has a texture similar to cucumber and a lightly tart flavor.

 

Thai Green Curry

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve (great for entertaining!). The key to good green curry is in not only using the right ingredients, but knowing when to add them. Because this curry is made the same as in Thailand (on your stovetop), I recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste. ENJOY!

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Serves 2 to 3

Ingredients: 

GREEN CURRY PASTE:

• 4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
• 1/4 cup shallot OR purple onion, diced
• 4 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• 1 stalk lemongrass, sliced thinly OR 3 Tbsp. frozen prepared lemongrass
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 3/4 to 1 tsp. shrimp paste
• 1 cup fresh coriander/cilantro leaves and stems, chopped
• 1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
• 3 Tbsp. fish sauce
• 1 tsp. brown sugar
• 2 Tbsp. lime juice

CURRY INGREDIENTS:

• 4 kaffir lime leaves (can be purchased frozen at most Asian food stores)
• 2 Tbsp. oil for stir-frying
• 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
• 1 can coconut milk
• 1 red bell pepper, seeded and cut into chunks
• 1 zucchini, sliced lengthwise several times, then cut into chunks
• Generous handful of fresh basil
• Preparation:

  
  

  1. Place all the “green curry paste” ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
  2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
  3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
  4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
  5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
  6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
  7. Add the red bell pepper and zucchini, plus the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
  8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you’d prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
  9. Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!

 

Chicken Rice (Hainanese Style)

Ingredients:

 For the Chicken

2 kg whole chicken

1 inch bruised ginger

2 cloves crushed garlic

2 tablespoons sesame oil

1 teaspoon light soy sauce or to taste

 

For the Rice

4 cups long grain rice

3 cloves sliced garlic

1 inch sliced ginger

1 tablespoon cooking oil

5~6 cups chicken stock

Salt to taste

2 teaspoon sesame oil

 

For Chili sauce

6 fresh red chilies, seed removed

1 clove garlic

1 inch ginger

Salt to taste

2 teaspoons sugar

1 teaspoon vinegar

2 teaspoons chicken stock

Method :

Using a big pot, bring the water to the boil. Add the chicken, ginger and garlic into the boiling water. Do not cover the pot. Boil for about 2~3 minutes before turning off the heat and cover for approximately 15~20 minutes for it to cool. Repeat the boiling and cooling process the second time. Use a fork or chopstick to test the doness of the chicken. Once properly cooked, take the chicken out and place it in a bowl. Pour cool boiled water over the chicken to stop the cooking eventhough it has been removed from the heat. Mix the soy sauce and sesame oil in a small bowl. Brush the mixture on the chicken. Find a well ventilated spot and hang the chicken. Keep enough of the chicken stock for te rice and chili sauce to be used later.

 

The remainder chicken stock can be reboiled for another 10 minutes with the cut pieces of the chicken legs and wings. Season the chicken stock with 2 cups of the vegetables of your preference. Continue to simmer until cooked. Add salt and pepper to seaon. Add the scallions. Keep the stock warm

Preparing Rice

Wash and drain the long grain rice. Heat the oil in the rice cooker and saute the garlic and ginger until fragrant. Add the well drained rice and fry for another 3 minutes. Add the chicken stock, salt and sesame oil. Cook until all the liquid has been absorbed without closing the cover. Then cover the pot tightly and reduce the heat until it is cooked.

Preparing Chili sauce

Mix all ingredients in a food processor and blend. Add in the chicken stock and place in a sauce bowl.

 

 

 

Beef Rendang

 

RECIPE: BEEF RENDANG (RENDANG DAGING) OR SPICY BEEF STEW WITH COCONUT

INGREDIENTS:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

SPICE PASTE:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

METHOD:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

 

Beef Massaman Curry

BEEF MASSAMAN RECIPE
(Serves 4)

INGREDIENTS:

800 grams of cubed chuck beef or stewing beef
3 tbs of massaman curry paste (Namjai brand)
10 green cardamom seeds
2 cinnamon sticks
3 star anise
8 small shallot onions, peeled
2 cans of coconut milk
1 cup of water
2 1/2 tbs fish sauce
5 new potatoes, peeled and halved
1- 2 tamarind pods (can be substituted with 1/2 tbs of tamarind paste)
2 tbs of palm sugar (can be substituted with brown sugar)
4 tbs of unsalted, roasted peanuts
2 tbs of peanut oil
A handful of fresh Thai basil leaves

METHOD:

1. Coat beef in 1 tablespoon of peanut oil and massaman curry paste. Stir well to coat and set aside.
2. In a large pot, heat remaining oil over a medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.
3. Add the curry-coated beef and brown for 1-2 minutes. Stir the beef well to coat it in the spices.
4. Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 1/2 hours.
5. After this time, add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.
6. Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.
7. Meanwhile, prepare the tamarind juice. If you’re using fresh tamarind, peel the fruit out of the pod. Place the fruit and seeds in 2 tablespoons of warm water and use your fingers to rub the pulp off the seeds into the water. The water will become brown and pulpy — this is tamarind juice. Discard the seeds.
8. Once the potatoes are cooked, remove the curry from the heat. Stir in the sugar, tamarind juice and remaining basil. Stir well and serve the beef massaman curry with Jasmine rice.

STEAMED RICE

1 1/2 cups of jasmine rice
Scant 3 cups of water

METHOD:

1. If you’re using a rice cooker than you probably don’t need instructions. If you’re cooking rice on the stove, then wash rice thoroughly under cold water and place it in a saucepan. Add water and bring to the boil, stirring occasionally. Cover and turn heat down low.
2. Cook for about 10-12 minutes. Serve.

 

Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)

RECIPE: NASI LEMAK

INGREDIENTS:

Coconut Milk Steamed Rice

2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water

TAMARIND JUICE

1 cup of water
Tamarind pulp (size of a small ping pong ball)

SAMBAL IKAN BILIS (DRIED ANCHOVIES SAMBAL)

1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

OTHER INGREDIENTS

2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)

METHOD:

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
Slice the red onion into rings.
Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
Heat some oil in a pan and fry the spice paste until fragrant.
Add in the onion rings.
Add in the ikan bilis and stir well.
Add tamarind juice, salt, and sugar.
Simmer on low heat until the gravy thickens. Set aside.
Clean the small fish, cut them into half and season with salt. Deep fry.
Cut the cucumber into slices and then quartered into four small pieces.
Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
Serve with fried fish, cucumber slices, and hard-boiled eggs.