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Spicy Green Papaya Salad (som
tum or som tam)

A popular dish from North Eastern Thailand and is often
served with barbecue or grilled chicken and sticky rice. Green Papaya
Salad is a mainstay of Thailand's hawker fare (marketplace food).

Yield 6-8

8-12 Thai chillies (bird peppers), each cut into 3-4 segments

8 cloves garlic, peeled and cut each into 2-3

2 Tbs. small dried
shrimp (optional, I won't use

4 cups julienned peeled unripe green
papaya - in strips 2-3 inches
long and 1/8 inch thick

1 cup cut long beans - 1 1/2-inch-long
segments (if you can't find them, use regular green beans)

1 julienned carrot

Juice of 2-3 limes, to taste

2-3 Tbs. fish sauce, to taste

2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup
- use as needed

2 small tomatoes, cut into bite-size wedges;
or 12 cherry tomatoes, halved

1/4 cup chopped unsalted roasted peanuts


Divide the ingredients into two batches and
make each batch as follows. Using a large clay mortar with a wooden pestle, pound the garlic and chilies to a paste. Add the lime
juice, fish sauce and palm sugar. Add the dried shrimp (or not) and long beans
and pound to bruise. Follow with the green papaya and carrot. Stir well with a
spoon and pound to bruise the vegetables so that they absorb the heat and
flavor of the chilies and garlic.

. Stir and pound a bit more to blend the
vegetables with the flavorings and seasonings. Taste and adjust flavors to the
desired hot-sour-sweet-and-salty combination. Then add the tomato pieces, stir
and bruise lightly to blend in with the rest of the salad. Transfer to a
serving plate and sprinkle with peanuts.


Oh Pad Thai, don't you all love this dish? This recipe is from the Mandarin Oriental
Hotel where I took the chef apprentice courses and almost broke in half (10
hours/day, 6 days/week for the whole year).
You might not see the color as orange or red as the Thai restaurants
around here but I guarantee you, it's good!

Serves 2

5-6 raw shrimp, deveined.

3 oz. dried thin rice noodles (rice

3 tbsp vegetable oil

4 red shallots ,coarsely chopped
with a pinch of salt

2 eggs

1 oz firm tofu cut into small
squares about 2 heaped tablespoons

1 tbsp dried shrimp, rinsed and
dried (optional)

½ tsp shredded salted radish,
rinsed and dried

1 tbsp coarsely crushed roasted

Handful of bean sprouts

Handful of Chinese chives

Lime wedges

3 tbsp of Pad Thai sauce (you might need more)

Pad Thai sauce Yield 2 1/2 cups
(save the leftover in the refrigerator up to a month)

1 Can of organic coconut milk ( I
like using the Organic kind not because I want to go fancy on you but because
it tastes fresh)

4 tbsp shaved palm sugar

6 tbsp tamarind paste

Dash of white vinegar (optional)

3 tbsp fish sauce

3 tsp Sriracha sauce


Thai Sauce

In a cooking
sauce pan, mix together coconut milk, tamarind paste, fish sauce, Sriracha
sauce, and palm sugar, bring to a boil, and adjust the taste. If you like the sweet or sour side, adjust
the taste to your liking.

1. Soak the dry noodles in room
temperature water while preparing the other ingredients, for 5-10 minutes.

2. Cut
tofu in small square pieces. When cut, the extra firm tofu should have a
mozzarella cheese consistency.

3. Cut
up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a
garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot.

4. Use a wok. If you do not have a
wok, any big pan will do. Heat it up on medium heat and pour oil in the wok.

5. Add tofu and fry until golden brown,
set aside. Add shallot, fry until they
fragrant and beginning to color.

6. Add shrimp, stir well

7. Turn up the heat then add Pad Thai
sauce and follow by the drained noodles and simmer until it is absorbed.

8. Push the noodle to the other side of
the pan, add about 1 TSP of oil and crack the eggs into the pan. Fold the noodle back to top the eggs, stir
well until eggs cooked.

9. Mix in the tofu, salted radish then
simmer, stir, until almost dry. Add the
bean sprouts and Chinese chives and stir-fry for a moment.

Check the
seasoning, pad Thai should be salty, sweet and sour, Divide between two plates
and sprinkle with the extra bean sprouts and peanuts. Serve with lime wedges, roasted chilli powder
and raw veggies such as cucumber.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and
fish sauce are available at your table for your personal taste. Some people add
more pepper or sugar at this point.

Thai Red Curry Chicken

One of the most common and ordered
Thai dishes. You can substitute the meat
with just vegetables, tofu or fish. The
curry paste, you can make ahead of time and freeze the rest up to two


Red curry paste (please see below) or 3
Tablespoons of prepared red curry paste

4 cups coconut milk

2 lbs (1 kg) small chicken drumsticks or chicken in small pieces
(about 1.5" x 2")

3 cups (600 grams) mix
veggies such as bamboo, long green beans and egg plants.

3 sprigs of fresh sweet basil

4 kaffir lime leaves


Bring coconut milk to a boil in a large pot over high heat,
stirring frequently. Just before boiling add the curry
paste and stir to blend. Once blended in, add the chicken and boil
until chicken cooked through, less than 10 minutes. Then add the vegetables in, cover for a few
minutes. When cooked add the sweet basil
leaves and kaffir lime leaves, stir in to mix and then immediately remove from
the heat. Season with fish sauce if desired (but not normally needed).

Serves 8

Ingredients (Red Curry

1/3 cup dried Thai chilies

1 Tablespoon coarse sea salt

1 heaping Tablespoon (200 grams) garlic cloves

1 pc lemongrass, lower part sliced thinly

(discard top)

3/4 inch pc of fresh turmeric root (or 1/2 tsp dried)

1 Tablespoon shrimp paste

in a granite mortar and pestle the dried chillies, sea salt, garlic,
lemongrass and turmeric to a fine paste. Blend in the shrimp paste with a
spoon. Set aside.