| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Salads, Thailand, Vegetables |
2 |
Servings |
INGREDIENTS
| 4 |
oz |
Green papaya |
| 1 |
|
Garlic clove |
| 3 |
sm |
Red or green chilis |
| 1 |
tb |
Roast peanuts |
| 1 |
oz |
Long beans; chopped into 1-inch (2.5 cm) lengths OR – French beans |
| 2 |
tb |
Lemon juice |
| 3 |
tb |
Light soy sauce |
| 1 |
ts |
Sugar |
| 1 |
md |
Tomato chopped into segments |
| 2 |
lg |
Chinese cabbage leaves |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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