Green papaya salad

Green papaya is said to help fight stomach ulcers. It also aids digestion.

Green papaya should always be stored in the fridge and used within one week.

The seeds of the green papaya should be discarded, whereas ripe papaya seeds can be dried and ground and used as a substitute for black pepper.


Green papaya - Part 1.

Light and tangy, this makes a great appetiser or quick-fix lunch.

Ingredients (serves 4):
1/2 medium green papaya, finely sliced
5 lettuce leaves, shredded
8 cherry tomatoes, halved
1 chilli padi, chopped
1 shallot, thinly sliced
1/2 cup coriander leaves
4 frozen crabsticks, thawed and thinly sliced
100g honey-baked ham, finely sliced
1/2 cup roasted peanuts, crushed

Dressing:
2 tbsp Thai fish sauce
4 tbsp Thai sweet chilli sauce
1 heaped tsp chopped garlic
3 tbsp freshly squeezed lime juice
2 tsp fine brown sugar

Method:
1. Pat dry shredded green papaya. Arrange lettuce and cherry tomatoes on a serving dish.
2. Whisk all the salad dressing ingredients together.
3. Add chilli padi, shallots, coriander and green papaya to the dressing and mix well.
4. Put green papaya, along with the dressing, sliced crabsticks and ham on top of the lettuce.
5. Garnish with ground peanuts and serve immediately.

Tips:
Add 2 tsp small dried shrimps (soaked first) to the dressing.

Recipe source: Simply Her magazine (May 2007)

Thai green papaya salad

Som Tam - Thai green papaya salad.

Ingredients (serves 4):
1 garlic, skinned
2 shallots, skinned
3 chilli padi
2 tbsp fish sauce
1 tbsp palm sugar
Lime juice, to taste
3 green beans, cut into 3cm lengths
1 large tomato, cut into wedges
2 cups finely shredded green papaya flesh
1 tbsp roasted peanuts, chopped

Method:
1. Pound garlic, shallots and chillies in a mortar.
2. Add fish sauce and sugar. Mix well. Adjust to taste with lime juice.
3. Add green beans and tomato. Use the pestle to mix the vegetable with the dressing. Avoid mashing the vegetables.
4. Add green papaya. Pound lightly and mix well using the pestle.
5. To serve, spoon peanuts on top.

Recipe source: Food and Travel magazine (Feb 2007)

Prawns in pineapple and assam gravy

A local favourite, the delicious gravy can be served as soup by itself.

Ingredients (serves 4):
500g prawns, washed and trimmed, with shells on
1 tbsp assam (tamarind) pulp
1 tbsp belachan, toasted in dry pan
2cm piece of galangal, sliced
1cm fresh turmeric
10-12 shallots, sliced
3 chilli padi, sliced
1 small fresh pineapple, skinned and sliced
1 tbsp oil
1 litre water
Salt and sugar to taste

Method:
1. Mix assam pulp in half cup of water and mash to extract the liquid. Strain, discarding the seeds and pulp.
2. In a separate bowl, combine galangal, turmeric, shallots, chilli padi and toasted belachan and pound them together. Alternatively, process in a blender until it becomes a paste.
3. Heat oil in a wok or saucepan and fry the paste for a few minutes. Add pineapples and toss briefly.
4. Pour water into the pan, along with assam paste, salt and sugar and bring to a boil, for about 10 minutes.
5. Add prawns and cook for another 5 minutes, until prawns are done.

Tips:
The gravy can be prepared in advance; just add prawns and cook when ready to serve.

Recipe source: Simply Her magazine (Mar 2007)

Turkey green curry

Turkey is low in fat, high in protein and easy to digest, making it ideal food for children, the elderly and those with digestive problems.

Never slow cook turkey - set the oven no lower than 175 deg C. The internal temperature of turkey should be at least 85 deg C.

Refrigerate leftover turkey promptly and use within 3 days.


Leftover turkey post-Christmas - Part 1.

The subtle taste of turkey combines perfectly with the aromatic Thai herbs. Turkey goes well with Thai red curry too.

Ingredients (serves 2):
1 packet Thai green curry paste
400g turkey meat
150g eggplant
1 cup thick coconut milk
2-3 kaffir lime leaves, shredded
A few Thai basil leaves
2-3 chilli padis, sliced
2 tbsp oil

Method:
1. Heat the oil in a wok. Add coconut cream and green curry paste and fry until fragrant.
2. Add eggplant and turkey. Let it simmer for 15-20 minutes for the different flavours to blend.
3. When almost ready, add kaffir lime leaves, basil leaves and chilli. Stir well.
4. Serve with white rice.

Tips:
You can serve this with a side of salted eggs in traditional Thai style.

Recipe source: Simply Her magazine (Dec 2006)