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Post by bixaorellana on Jun 9, 2023 16:54:29 GMT
Right? It's probably making fun of other commenters who posted their additions and substitutions -- comments which are actually useful.
I've been looking up ways to cook green papaya, which is more common than I thought. Most of what I've come across so far are East Indian recipes, but I'm thinking any recipe for chayote could be used for green papaya.
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Post by kerouac2 on Jun 9, 2023 17:22:15 GMT
I may need to make another green papaya salad in the coming days.
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Post by onlyMark on Jun 9, 2023 19:21:38 GMT
Som Tam?
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Post by mickthecactus on Jun 9, 2023 21:05:39 GMT
Tom Yum?
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Post by kerouac2 on Jun 10, 2023 2:10:54 GMT
Som tum.
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Post by onlyMark on Jun 10, 2023 6:37:00 GMT
Clarification for anyone bothered - Som Tum/Som Tam - "The core difference between Thai green papaya salad and Laos green papaya salad is the liquid component of the recipe along with the topping." Tom Yum - Thai soup. sonasia-holiday.com/sonabee/laos-thai-papaya-salad
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Post by kerouac2 on Jun 10, 2023 19:28:32 GMT
Okay, so I did it today. Obviously a few changes from the "official" recipe and a return to a few other items. I did not use prawns today but instead the little traditional shrimps. But this frustrated me, so I added 3 scallops (they were a wonderful addition). Meanwhile, my Chinese supermarket was sold out of green papayas (is it salad season?) so I chose the greenest of the ripe papayas. It was quite green and turned out fine. I do have fresh basil available in my window box, but I preferred to use mint leaves instead. They add an exotic tang for me whereas basil is not exotic. Since I had some, I chopped up a small quantity of Romaine leaves, but not enough to overwhelm anything. Here are the ingredients I used. I also confess to using an industrial som tum sauce. But I added an extra quantity of lime juice. Here is the final result, which I thought was pretty good. If there had been guests, there would have fewer Thai chillies, or possibly the chillies would have been displayed as an option on the side. I missed the taste of prawns, even though the scallops were an excellent addition. However, by the time I reached the bottom of the dish, there were far more shrimp so I was finally able to appreciate them. I thought I had grated enough peanuts, but I hardly tasted them. More peanuts next time!
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Post by kerouac2 on Jun 10, 2023 19:30:13 GMT
Oh yes, and I put in a small quantity of chopped red onion, because I love red onion. However, I did not taste them, so I clearly did not use enough.
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Post by bixaorellana on Jun 10, 2023 22:42:32 GMT
I really appreciate going through the steps & inspirations of another cook, as you shared in this recipe/post.
The recipe I used was far too timid in the quantities used to dress the papaya, so I just used more of everything. Later, I discovered in the comments that others did the same.
The next time I make it, I want to used dried shrimp & will grind them with the peanuts & garlic.
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Post by bixaorellana on Jun 17, 2023 17:25:01 GMT
Nothing to do with salad, but it still bears mentioning ~ with a surfeit of green papaya, it's inevitable to think about uses for it other than salad. Googling "green papaya curry" and also "instant pot green papaya curry" renders many, many hits. I chose a potato/green papaya recipe that was in line with the ingredients I had on hand. See The Curry Thread for a recipe.
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