Green Papaya Salad

We are currently living in an area that doesn't have green papaya. However, someone told me to use cucumber as a substitute. I actually tried it this time, and it worked well. The texture is pretty much the same, yet doesn't retain its firmness as well.

Green Papaya Salad

 Ingredients:  

1 clove Garlic

1 or 2 red Thai Chilies

2 tablespoons dried Shrimp

Thai palm sugar, to taste

1/4 cup roasted Peanuts

2 cups green Papaya strands

6 cherry Tomatoes

Juice of 1 fresh lime- to taste

Soy sauce

Fish sauce, to taste

Method:

Pound the garlic and bird’s eye chilies until they form a smooth paste.

Add the dried shrimp and pound until the pieces are broken up, but not completely pulverized.

Add the palm sugar (cut into small pieces), maybe 2-3 teaspoons at first. Add the peanuts and lightly pound until they are broken into small pieces, but not to the point where they form a thick paste.

Add the papaya and tomatoes and pound on them until the tomatoes begin to burst. Add a few teaspoons of fish sauce and a couple of teaspoons of lime juice to the mix.

Adjust taste by adding additional palm sugar, soy sauce, lime juice and fish sauce. Serve cold immediately.

Wild Rice Asian Salad

Wild Rice Asian Salad

Ingredients:

¼ cup extra virgin Organic Olive Oil

1 tablespoon Butter

Toasted Sesame seeds

2 tablespoons Sesame oil-for dressing

4 green onions-chopped

1 tablespoon White Pepper

3-4 cloves Garlic-minced

1 whole Yellow Onion-minced

1 cup freshly chopped Thai Basil

1 cup uncooked Wild Rice pilaf (use quick cook-or soak for 1 hour beforehand)

2 cups Long-Grain Jasmine Rice

2-3 tablespoons low-sodium Soy Sauce

1 teaspoon Fish Sauce

1/2 finely chopped green Chili (optional)

1 cup chopped water Chestnuts (canned)

3 cups sliced sautéed Baby Portabella Mushrooms

1 tablespoon grated fresh Ginger

1 green Bell Pepper-diced

½ red Bell Pepper-diced

3 stalks Celery-chipped finely

Juice of 1 Lemon

Salt to taste

4 cups chicken or vegetable stock

 Optional** Toasted Almond Slivers

Directions:

Over stovetop over medium-high heat, in a large skillet with a lid, heat olive oil, then add garlic & onions. Sautee until fragrant & golden brown. Add mushrooms, chili, and 1 tablespoon of butter. Sauté until they have a golden brown color. Add uncooked rice, and stock, mix well. Reduce heat to lowest setting, and cover. Cook until all liquid is gone, and when rice is tender.

Remove rice from heat and add to a large bowl. Add any seasonings, and spices, sesame oil, vegetables, ginger, lemon juice and adjust to taste. Toss well. Serve immediately.