Cooking club – Green papaya salad
Green papaya salad
The theme was Asian this time… For a change our group was small with a total of 8 man and women and to be honest that was quite refreshing. Last time we had double the amount of people and quite frankly it was a bit chaotic. Fun, that’s for sure, but a bit too many people… We need to find a way to keep that under control but it is hard to say no to anyone ofcourse!
Now Asian cuisine is a wide theme… Which country do you cook from? Marc, our chef, had a fun day for himself by picking up all sort of wonky ingredients in various Asian stores, like the indian, the Chinese and the Thai. Ofcourse each of them thought the other was rubbish… Lol…
And o yuck, we also tasted bittermelon. I did NOT like it at all. Too bitter for my taste and apparently there are ways to prepare it properly but I have no idea how you can make something so disgusting taste good (and why would you bother really) But if anyone has a suggestion of how to cook this bitter melon, I’d be interested to know.
The recipe I am sharing with you today is prepared by Charlotte and is a delicious green papaya salad. Janis and I were doing desserts this time and we made no less than four (!). The icecream was delicious and I have remade that at home in the meantime and will share later. The waterchestnut cake was interesting and not bad but not my kind of texture. We also made a steamed coconut banana cake which was good (and again made here at home for a better version). The problem we had with the steamer was that it didn’t close properly so the contents didn’t cook the way they should have.
The papaya salad was really good, but I did think the strand of papaya were a tiny bit on the thick side. Marc had received a special cutter for the salad from the Asian store lady, which he HAD to use but it did make fairly big strands. I do want to give it a go with a green mango salad. Maybe I just like the mango better than the papaya (I don’t think too much of ripe papaya so that might be the problem)
I’ve seen them last week at the Asian store here in town so stay tuned for more to come!
- 4 cloves of garlic
- 2 red chili's or as many as you want
- 1 cup of roasted peanuts
- 2 cups of tomatoes
- 1 cup of green beans
- 2 tbsp of lime juice
- 2 tbsp of palm sugar
- 2 tbsp of fish sauce
- 2 cups of grated green papaya without the skin
Put garlic and chili in a pestle and mortar and rub to a paste.
Add peanuts and palm sugar
Than add lime, fishsauce and grind it to a smooth paste.
Doe knoflook en chili pepers in de vijzel, wrijf het in kleine stukjes
Add the green papaya and green beans (cooked ofcourse) and mix it well
Taste and add sweet, sour or salt or spice. So pay close attention to the balance of flavors
Serve the salad with roasted peanuts and for color you can add some red chili's on top