Distinct from other Southeast Asian cuisines, Laos’s cuisine, known as Lao cuisine, is quite unique. It is marked with abundant usage of sticky rice along with other important ingredients such as lemongrass, fish sauce, soy sauce, galangal, and kaffir lime. Fruit arrangements are also common in Laos and most dishes include a plate of freshly cut fruits, such as watermelons, papayas, litchis, pineapples, jackfruits, bananas, etc. Some of the common dishes in Laos are Larb (minced meat salad), Green Papaya Salad (which I have made today), Sai Kok (lumpy pork sausage), Yaw Jeun (fried spring rolls), Kaeng galee (Lao curry), Tom Yum (soup), Khao Niao (steamed sticky rice), etc.
Green Papaya Salad, as the name suggests, is made with raw papaya (green in color). In Laos, it is known as Tam Som or Tam Mak Hoong. It has a unique taste – it is spicy, sour, sweet, and salty at the same time. Although it originated in Laos, it is also commonly served in other Southeast Asian countries such as Thailand and Vietnam. It is pretty easy to make this salad at home; here is a step-by-step Green Papaya Salad Recipe for you.
Ingredients (serves 2 to 3)
For Salad
Raw Papaya – 300 gm (Julienne – cut into long thin stripes)
Carrot – 1 (Julienne)
Bean Sprouts – 1 cup
French Beans – 5 to 6 (Cut in 1-inch pieces)
For Dressing
Olive Oil – 2 tbsp
Lemon Juice – 2 tbsp
Fish Sauce – 1 tsp
Soy Sauce – 1 tsp
Red Chili – 2 (Chopped)
Garlic – 5 to 6 cloves (Chopped)
Honey – 1 tbsp
Salt to taste
For Garnishing
Peanuts – 1/2 cup
Coriander Leaves – 2 tbsp
Green Papaya Salad Recipe
Dry roast peanuts in a pan, crush them, and keep them aside.
Mix raw papaya, carrot, bean sprouts, and French beans in a bowl and keep them aside.
Mix olive oil, lemon juice, fish sauce, soy sauce, red chili, garlic, honey, and salt in another bowl.
Pour the salad mixture into the bowl and toss it well.
Sprinkle dry-roasted peanuts and fresh coriander leaves.
Serve fresh salad.
No comments:
Post a Comment