Orang kata tak kenal maka tak cinta, tak cuba mana kita tahu.... itulah! Mulanya Amie terfikir apa agaknya rasa Papaya Salad with Squid yang menggunakan pes bawang putih! Apa pun marilah kita sama-sama lihat dan cuba sendiri menu salad yang enak dimakan begitu saja dari Vacth's Thai Kitchen ini.
Recipe : Papaya Salad with Squid (Som Tam Plamuk) by Vatcharin Bhumichitr
500g squid cleaned, with tentacles separated
4 garlic cloves, peeled
3-4 small fresh red or green chillies
4 Chinese long beans, chopped into 5 cm lengths (if Chinese long beans aren't available (though they are best fpr salads), use green beans - about 12, topped, tailed and halved.
500g green papaya, peeled, deseeded and cut into fine slivers
2 tomatoes, cut into wedges
4 tablespoons Thai fish sauce
4 tabespoons lime juice
a selection from green vegetabes in season, such as iceberg lettuce, cucumber or white cabbage & lime wedges
To prepare the squid tubes, slit down both sides of the tubes and open out. Put on a board soft side up, then lightly run your knife diagonally, both ways, without cutting all the way through, making diamond patterns. the squid will then cook evenly and curl up attactively. Alternatively, just cut the tubes into slices. Put 600ml water in a saucepan, bring to the boil, add the squid and simmer for 3 minutes, drain and set aside.
Using the large mortar and pestle, pound the garlic to a paste, then add the chillies and pound again. Add the longbeans, breaking them up slightly. Stir in the papaya with a spoon. Lightly pound together, then stir in the tomatoes and lightly pound again. Add the squid and mix well.
Add the fish sauce, sugar and lime juices, stirring well, then transfer to a serving dish. Serve with fresh raw vegetables and lime wedges, using any leaves as scoop for the spicy mixture.
" I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings