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Post by bixaorellana on Jun 18, 2009 15:37:13 GMT
The little I know about different forms of Asian cooking indicates that sugar frequently is not used to sweeten, but rather to enhance or bring out another flavor. A well-known example would be the use of sugar to really develop the flavor of soy sauce in fried rice.
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Post by hwinpp on Jun 22, 2009 4:51:10 GMT
And they usually use brown or unrefined 'natural' sugars. In Thailand either sugar cane or sugar palm. It's usually a very thick syrup.
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Post by Deleted on Apr 17, 2011 14:34:17 GMT
I see a green papaya in my near future.
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Post by hwinpp on Apr 23, 2011 5:22:19 GMT
I had green papaya salad in Sydney on Tuesday. Not bad but not as good as here.
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Post by Don Cuevas on Apr 23, 2011 22:43:18 GMT
We had a green mango salad photo from a dinner party last summer. There's a photo somewhere, but I can't access it now.
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Post by Deleted on Apr 25, 2011 20:48:44 GMT
Well, I finally made some green papaya salad tonight (not following the recipe, of course, but that's just me). It was spectacular, but at the same time I was disappointed. In spite of the varied explosion of tastes in my mouth, there were a few tastes missing: lime juice (my fault entirely, because a lime was sitting on the kitchen counter waiting to be used), garlic and fresh ginger. My tongue was complaining about the missing tastes while I was still appreciating what I had in my mouth. But I still have half a green papaya left as well as most of the other items (need to buy more carrots), so maybe I can make the perfect salad in a day or two. In spite of my failings, it remains a photogenic dish.
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Post by bixaorellana on Apr 25, 2011 22:57:39 GMT
That looks stellar. I'm going to the market tomorrow, so can maybe get a green papaya. How green does it have to be? From the fact that it's julienned, I assume it should be quite firm. I see you shaved yours -- that would be good. Also, I see sprouts in there. I think I know what I'll be having tomorrow!
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Post by Deleted on Apr 26, 2011 4:57:34 GMT
After peeling the papaya, I just keep using the peeler on it, even though that's not how it should be cut. Yes, the papaya is supposed to be super firm and therefore it is a bitch to work with.
If ever you see the movie "The Scent of the Green Papaya" you will see the endless patience that should be used.
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Post by bixaorellana on Apr 26, 2011 6:52:05 GMT
Well, endless patience ...... or a mandolin with a teardrop blade, or a food processor.
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Post by tod2 on Apr 26, 2011 8:21:45 GMT
Very very yummy salad Kerouac - especially because it has prawns! I would really like to try and make a green papaya salad but am very unsure of the type of papaya or paw-paw?? Does it HAVE to be PAPAYA (which is elongated and has pink flesh when ripe and is featured in the movie clip Kerouac sent) or PAW-PAW, which is more round and has orange flesh when ripe. I just can't get my mind around skinning a green milk oozing fruit!
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Post by Deleted on Apr 26, 2011 8:44:49 GMT
I don't know how long the papayas that I buy have been travelling, but they do not ooze milk when I peel them. I think that the sap is all in the stem.
I've always thought that a pawpaw is just a variety of papaya.
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Post by hwinpp on Apr 26, 2011 9:44:21 GMT
You're giving them all the wrong ideas (says me the perfectionist... NOT)
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Post by Deleted on Apr 26, 2011 11:14:06 GMT
They're just going to go ahead and do whatever they want anyway.
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Post by bixaorellana on Apr 26, 2011 22:53:13 GMT
I tried & tried today at the market to score a green papaya. Apparently they're sold at the same stand which has the hens' teeth. Plan B: find someone who has a tree & get it directly, just like the girl in the video.
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Post by Deleted on Apr 27, 2011 4:49:39 GMT
Not all cultures have discovered reasons to eat fruit before they ripen.
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Post by Don Cuevas on Apr 27, 2011 10:59:00 GMT
There's some subtly elusive sensual aspect about a ripe papaya.
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Post by tod2 on Apr 27, 2011 13:09:22 GMT
You're right Kerouac - the stem is what oozes milk when plucked off the tree. I thought the green papaya fruit may do the same but see now that it doesn't. I have virtually no chance of getting my hands on a green papaya as they arrive at the grocery store only a day or two before fully ripe. I am going to have to try using a green paw-paw from my own trees. Then there is another variety also on offer here called a Papino. Also fully ripe when in the stores. Looks like a mini papaya but don't know if it tastes the same. Now green mangoes is another story all together....those we can get by the bucket full because the Indian families make pickle from them.
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Post by Deleted on Nov 3, 2011 11:53:45 GMT
I think I'm going to have to go to my local Tin Tin restaurant soon because I am craving a green papaya salad but I don't feel like making it myself at the moment. The papaya salad that they serve there has bits of raw baby crab in it with the other stuff, though. One must beware of the crunch.
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Post by hwinpp on Nov 6, 2011 3:56:32 GMT
I just told my girlfriend. She says you're welcome to come over, she also is a huge fan of those baby crabs
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Post by bixaorellana on Jun 7, 2023 3:16:58 GMT
I knew there was a green papaya salad recipe somewhere on anyport, but was very pleased to find there is this whole thread.
Regardless, there is a crucial bit of information I need that I don't see here nor on the internet.
The nice man who sells me dirt came over this afternoon and cut down the two dreadful volunteer papaya trees. So finally -- after many a fruitless search in markets -- I have some green papaya.
What I don't know is how green, i.e., immature is too green. As far as I can tell, the smaller ones are less developed and the larger ones more so, but still quite green. Are the larger ones the right choice for the green papaya salad?
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Post by kerouac2 on Jun 7, 2023 4:21:08 GMT
Well, a larger one is easier to grate.
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Post by bixaorellana on Jun 7, 2023 4:50:22 GMT
That's it? Just wash & grate -- no peeling or anything else?
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Post by kerouac2 on Jun 7, 2023 4:58:49 GMT
I do peel them.
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Post by bixaorellana on Jun 7, 2023 5:51:10 GMT
Ahhh ~ thanks.
There are people who don't peel chayote, but they're savages. I was thinking that the outer part of papaya should maybe be removed.
'
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Post by kerouac2 on Jun 7, 2023 9:53:38 GMT
I think it would be like putting tree bark in the salad if not peeled.
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Post by bixaorellana on Jun 7, 2023 16:25:42 GMT
Really? It doesn't seem that hard. I have made my first step toward creating the salad, having picked up the papayas off the grass this morning. Right now I'm contemplating a walk into town to acquire shrimp.
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Post by kerouac2 on Jun 7, 2023 16:53:21 GMT
Well, it's not as hard as eating avocado peel, but it is still not appealing to me. Ripe papayas have softer skin, true.
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Post by bixaorellana on Jun 9, 2023 3:56:58 GMT
Yes! It's good -- really good! I made a very plain version, without dried shrimp or long beans or any other nice additions, so got a good idea of what the basic version is. When I finished eating, I discovered I still had the recipe open on my laptop, so I read down the comments. One woman wrote: Instead of papaya, I julienned a jalapeno pepper after discarding the white membrane and seeds; substituted whole home-grown Thompson seedless grapes for the tomatoes; omitted the long beans and added soft-boiled hummingbird eggs. Delicious!
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Post by mickthecactus on Jun 9, 2023 7:47:20 GMT
Weird. And how do you soft boil hummingbirds anyway?
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Post by kerouac2 on Jun 9, 2023 10:32:58 GMT
It has to be a joke.
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