Green Papaya Salad

Green papaya salad is the most popular dish among women in Thailand. It is made using a clay mortar, wooden pestle and a spatula.


1 1/2 tbsp palm sugar
3/4 lime
2 cups green papaya, shredded
6 green beans
1 clove garlic
1 1/2 tbsp fish sauce
1 tbsp dried shrimp
2 chili peppers
5 cherry tomatoes
2 tbsp toasted peanuts (Optional)

First, smash a clove of garlic, then add green beans and half cherry tomatoes, pound a few times just to bruise the beans and get the juice out of the tomatoes, then add chili peppers and crush them. Add the green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice and palm sugar. Mix well with the pestle and spatula.

Sago Cake in Pandan leaf

Thai Dessert

Pandan Leaf Container:
8 pandan leaves. Wash and drain well. Cut into stripes of
6 inch length and 1 1/2 inch width. Make four incisions
along the length at the same intervals. ( Cutting half the
width is enough.) fold up to form a square container. Seal
off with egg liquid. Arrange on plate

Sago Ingredients and Methods:
2 Cups water, 3 tbsp sago, 4 tbsp sugar and 3 tbsp corn kernels.
Bring water to the boil. Add sago. Cook for 8 minutes. Cover for
10 minutes until transparent. Add sugar and corn kernels. Allow
to cool. Pour into pandan leaf container (half the content is
enough).

Coconut Milk Ingredients and Methods:
1 cup water, 2 tbsp sugar, 1 cup coconut milk, 2 tbsp caltrop
starch and 1/8 tsp salt, Dissolve sugar in boiling water first.
Mix coconut milk, salt and caltrop stratch. Pour into slowly.
stir well. Then pour the mixture into pandan leaf containers.
Garnish with a corn kernel on top. Refrigerate and serve.

Vietnamese Condiments

Sweet and Sour Sauce:

1 tbsp crushed garlic, 1 tbsp vinegar, 1 tbsp lime juice,
2 tbsp fish gravy, 2 tbsp granulated sugar, 1/2 tbsp chili dices,
1/4 tsp salt and 3 tbsp water. Mix all the ingredients well.
Then bring to the boil over low heat.

Pineapple Fried Rice

Fried Rice with Diced Pineapple

Ingredients:
1 Pineapple
3 bowls cooked rice
3 Oz shelled shrimps
3 Oz sweet pork
2 tbsp diced onion
1/2 chili (diced)
1 tbsp diced spring onion
a few crushed parsley
1/2 tomato

Seasoning:
2 tbsp fish gravy

Method:
1. Cut pineapple at 1/4 of its length. Scoop out the
flesh. Dice the flesh (1/2 cup). Retain the hollow
pineapple and wipe it dry. Put into pre-heat oven to
bake until hot.
2. Wash the shrimps. Wipe dry. Saute. Dish up.
3. Heat wok with 2 tbsp oil. Saute spring onion and red
chili. Add cooked rice and seasoning. Stir until rice
hot. Add pineapple flesh, sweet pork and shrimps. Stir
fry for a while. Add spring onion and parsley. Mix well.
Stuff the pineapple with mixture. Garnish with tomato.
Serve.

Rice Sheet Rolls in Vietnamese Style

Vietnamese Spring Rolls

Ingredients:
113 g chicken meat shreds
2 tbsp carrot shreds
1 tbsp crushed chinese parsley
deep fried taro shreds
some lettuce leaves
deep fried shallot
1 big rice sheet

Marinade:
2 tsp fish gravy
1/2 tsp granulated sugar
1/4 tsp caltrop starch
1 tsp oil

Method
1. Add marinade ingredients to chicken meat.
Stir fry with a little oil until cooked.
Put in carrot shreds and crushed chinese
parsley. Mix well. Allow to cool.
2. Wash lettuce. Tear into small pieces. Scissor
up rice sheet into rectangles of 3 inches X 4
inches. Spread flat. Put lettuce, chicken meat,
deep fried taro shreds and shallot on each rice
sheet. Roll up. Arrange these rice sheet rolls on
plate. Serve with Vietnamese sweet and sour sauce.

Chicken Wings in Lemon Grass

Vietnamese Chicken Wings

Ingredients:
450 g mid-joint chicken wings
2 stalks lemongrass
3 cloves garlic
3 cloves shallot
2 green chilies

Marinade
3 tbsp fish gravy
1/4 granulated sugar

Method
1. Wash chicken wings. Wipe dry. Put then in a big bowl
2. Crush lemongrass, garlic, shallots and green chillies.
Put them in a mixer. Add 1/3 cup of water. Blend well.
strain. Mix the juice with marinade ingredients.
Fold into chicken wings. Stir well and marinate for 1
hour. Drain well. Sprinkle a little plain flour on
chicken wings.
3. Bring oil to the boil. Put in chicken wings. Turn to
low heat. Deep fry until golden brown. Dish up. Drain
well. Dip in sweet and sour sauce when serve.

Pandan Chicken

Thai Deep Fried Chicken in Pandan Leaves

Ingredients:
10 Oz flesh of chicken drumstick
12 Pieces pandan leaves
2 Tbsp peanuts ( crushed and stir-fried)
12 Toothpicks

Marinade for Chicken:
1 Tbsp oyster sauce
1 Tbsp tomato sauce
2 Tsp dark soy sauce
1 Tsp cooked oil

Sweet and Sour Sauce:
1/2 red perennial chili (finely chopped)
1 Tsp crushed garlic
1 1/2 tsp white vinegar
1 Tbsp tomato sauce
1 Tbsp sugar
1/6 tsp salt
1/2 tsp caltrop starch
4 tbsp water

Method:
1. Wash chicken flesh. Cut into cubes of 1 1/2 inch length.
Marinate for one and hour.
2. Wash pandan leaves. Drain well.
3. Mix the ingredients of sweet and sour sauce well. Bring
the mixture to the boil over low heat.
4. Put a suitable amount of chicken onto pandan leaves. Fold
up to form a triangle. Seal it off with a toothpick.
Deep-fry the triangles over high heat. Serve with sweet and
sour sauce and crushed peanuts.