Som Tum (Papaya Salad)

Ingredients

medium dark green papaya : 4 cups
garlic cloves : 6
green Thai chillies (phrik khi nu) : 3
tomatoes, cut into wedges : 1 cup
green beans, chopped into 1/2 in (2.5 cm) pieces : 2 tablespoons
fish sauce : 2 teaspoon
lime juice : 3 teaspoon

Cooking Direction

Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve with sticky rice.

Phat Thai

Ingredients

1. narrow rice noodle : 3 cups
2. sliced chicken meat, small strip : 1/2 cup
3. shrimps : 4
4. eggs : 2
5. soya bean curd, cut into small silvers : 1/3 cup
6. pickled white radish, chopped : 1 teaspoon
7. cooking oil : 1/2 cup
8. garlic, chopped : 1 teaspoon
9. shallot or onion, chopped : 1 teaspoon
10. ground dried red chilli or paprika :1 teaspoon
11. sugar : 4 tablespoons
12. fish sauce : 4 tablespoons
13. vinegar : 4 tablespoons
14. bean sprouts : 1/2 cup
15. lime for garnishing : 1
16. carrot, for garnishing, sliced thinly : 1/4 cup
17. cabbage, for garnishing sliced thinly : 1/4 cup
18. ground roasted peanut : 2 tablespoons

Cooking Direction

Heat a large skillet, add the oil, garlic, and pork, and saute' until the pork is cooked. Add the carrots, celery , sauces, sugar, and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with a sweet and sour sauce.

Tom Yum Kung

INGRADINTS

1. water or light chicken stock 3 cups(24 fl oz/750ml)
2. shrimps/prawns,shelled and divided 8 oz(250 g)
3. garlic cloves, minced : 2 piece
4. kaffir lime leaves(bai-ma-krut) : 5 leaves
5. fresh or dried galangal (Kha) : 3 slices
6. fish sauce (nam pla) : 1/4 cup
7. lemon grass / citronella (ta-krai), lower1/3 portion only, cut into 1-inch (2.3 cm) lengths : 2 stalks
8. hot green Thai chilli peppers (phrik khi nu), optional : 5
9. sliced straw mushrooms : 1/2 cup

10. lime juice : 1/4 cup(2 fl oz/60ml)
11. roasted chilli paste (nam phrik pao) : 1 tablespoon
12. chopped cilantro/coriander leaves(bai phak chi)

Cooking Direction

Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.