Faux Som Tam

In general you go buy papaya and make this ,but i went to my farm to pick fresh papaya ..want to show how it look like :)

#5pmThis light and flavorful thai salad with fresh vegetables is a Perfect blend of sweet,sour and chilli with crunch of peanuts- A beautiful explosion of flavors and the recipe is very simple,you need not to spend hours in kitchen for preparation. Perfect for evening ki chhoti-chhoti bhookh.

Thailand Most Famous Salad of Som Tum Thai made with Fresh Green Papaya with a sweet,Salty and sour sauce.This salad rice in flavour and delicious.My sauce recipe is easy to make and is well balances making a perfect dish to make at Home🟡Full Recipe Here : youtu.be/Qx_TDFU6J4A

I used to eat this salad a lot when I was in Thailand, and I always order it at Thai restaurants in Japan. Green papaya salad with peanuts is called "som tam thai," and it's mild and easy to eat. I added richness to the salad using the water from rehydrating the shrimps, and didn't use any artificial seasonings. It is hard to find a green papaya in Japan, but my friend sent me a fresh one, so I posted this recipe. Aroi!Pound the ingredients well until they're wilted. You don't need to stick to the cooking steps precisely. After adding the seasoning ingredients, they will splatter if you pound too hard, so pound gently. You don't have to use a Thai mortar and pestle. You can use a regular mortar and pestle, or pound the ingredients in a thick plastic bag. Adjust the spiciness to your liking. Recipe by Etemon

Anything Som Tum is exactly what it sounds like: a choose-your-own-adventure Thai salad inspired by the iconic green papaya version, but made with whatever crunchy veg you’ve got on hand. I like to think of it as a spirit more than a strict recipe. It’s spicy, funky, sweet, sour, and totally forgiving. Traditionally, Som Tum is made with shredded green papaya, but I’ve made versions with everything from cabbage and cucumbers to apples and carrots, and it always hits. It's also traditionally made in a large clay mortar and pestle, but since I don't have one, I'm sharing my method to achieving that 'bruised' effect you'd normally experience in a typical papaya salad. Once you get the hang of the dressing, you can pretty much Som Tum anything.

Usually, I can only eat green papaya at a Thai food restaurant as they never have it at the supermarket. But, they had it, so I quickly bought it and made something with it.Moisture will come out, so it's best to mix the ingredients with the seasonings just before eating. Recipe by Silver dappuru

So light but full of taste!

I unexpectedly found a green mango, so I bought it on impulse! It was riper than I thought it would be, so I combined it with whatever vegetables I had in my refrigerator. As a typical salad, this mango was too ripe, but the fruity and sweet taste was delicious. The dried shrimp and pine nuts added a nice touch, too.To complement the mango texture, I peeled the cucumber. The colors were softened and looked nice. The all-purpose fish sauce can be used as a salad dressing or for other dishes. I recommend making a liberal amount. Recipe by Heartful Kitchen Rei

This was my pops favorite dish to make. But because it was so labor intensive, he only made it about once a year.He would let it heat over a low flame for so long after adding the tomatoes, that it would be piping hot. I still have the burns on the top of my mouth from the first time that I tried it. :-)All of the vegetables in this stew combine together to make a delicious dish. This goes great with Italian Bread to dip into it. I have heard that some people add sausage to their Giambotta. To me, it does not need it, but if you want to add then feel free.I have added a picture of the recipe as my dad gave it to me back in 96. It was one of the many last times that he was supposed to cook it, but he never stuck to that goal.I hope you like this as much as my family and close friends love it. #mycookbookEnjoy!

Ever since I learned how to make Tandoori Chicken, I've been a big fan of using yogurt in chicken marinades. In the right proportions and marinating times, it subtly tenderizes the meat and enhances its natural flavor, texture, and juiciness without imparting yogurt flavor.This variation on Tandoori Chicken is inspired by the cuisine of my Little Asian Mama's people. ;)If you buy drums and thighs in your typical supermarket pre-pack, it's likely that your chicken pieces are on the bigger side and will require somewhere between 50 to 55 minutes. A great thing about the yogurt marinade is that it is quite forgiving, and you don't have to worry that the extra 5 minutes of roasting time just to be safe is going to dry out your bird.I like to serve the chicken sprinkled with chopped cilantro with a simple side salad of Spring Greens, mangoes if they're in season, and a quick raita made of equal parts hanh dam (Vietnamese quick pickled onions) and yogurt plus a good pinch of salt and chopped cilantro, which balances out the meal and ties the Viet-Indian fusion flavors together nicely.

#fishCasado, is a classical Costa Rican dish that consists in serving chicken, beef, pork or fish with white rice, black beans, cabbage salad with tomatoes, fried platano maduro (ripe plantain) and corn tortillas. All is served in the same plate. So, it is better to have a couple of large plates to serve this food.Soft corn tortillas you may buy them pre-made.