| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Salads, Thai, Vegan, Vegetarian |
2 |
Servings |
INGREDIENTS
| 4 |
oz |
Green papaya |
| 1 |
|
Garlic clove |
| 3 |
|
Red or green chilis |
| 1 |
T |
Roast peanuts |
| 1 |
oz |
Long beans, chopped into |
|
|
1-inch 2.5 cm lengths |
|
|
OR – French beans |
| 2 |
T |
Lemon juice |
| 3 |
T |
Light soy sauce |
| 1 |
t |
Sugar |
| 1 |
|
Tomato |
|
|
chopped into segments |
| 2 |
|
Chinese cabbage leaves |
INSTRUCTIONS
Date: Tue, 21 May 1996 23:25:41 -0400 From: BobbieB1@aol.com Peel the
outer skin from the green papaya and finely shred the flesh on a
cheese grater or chop very finely into long thin shreds. Set aside.
In a mortar, lightly puond the garlic, add the chilis and lightly
pound while occasionally stirring with a spoon to prevent the
resulting paste from thickening. Add the long beans and slightly
bruise them. Add the shredded papaya, lightly pound and stir until all
the ingredients are blended together. Add the lemon juice, soy sauce
and sugar and stir into the mixture. Finally add the tomato, stirring
once. Arrange the Chinese cabbage leaves on a serving dish and turn
the yam on to them. Diners should tear off a section of cabbage leaf
to use as a scoop for the yam, the two being eaten together. This dish
is especially good with sticky rice. Source: Thai Vegetarian Cooking
by Vatcharin Bhumichitr Typed for you by Karen Mintzias Posted to
MealMaster Recipes List, Digest #142
A Message from our Provider:
“Been misunderstood? Imagine how God feels”