Thai salads recipe collection from Thai cuisine
Thai salads recipe collection from Thai cuisine. Salads is almost favorite for all. Thai salads fall into four main methods of preparation. In Thai cuisine these are called yam, tam, lap and phla. A few additional dishes can also be regarded as being a salad.
Here’s some Thai salads recipe collection from Thai cuisine.
1.Thai papaya salads
Green papaya (shredded) 2 cups
Carrot (shredded) ½ cup
Sting bean (cut into 1 long) 1/2 cup
Fish sauce 2 tablespoons
Palm sugar 1 and ½ tablespoons
Lemon juice 3 tablespoons
Tomato (wedged) ½ cup
Dried shrimps ⅓ cup
Peanuts ¼ cup
10 Green chilies
5 cloves fresh garlic
At first crush the chilli and garlic, add shrimps, continue crushing.
Now add sugar, continue beating and then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts.
Continue beating until all ingredients mixed well.
Finally, season with sugar, fish sauce, or lime.
Serve with vegetables such as cabbage, string bean, etc.
The original taste of this dish should be sweet, hot,salty and sour.
2. Thai Green Papaya Salad
2 and 1/2 cups shredded green papaya
4 medium red and green serrano chilies (or to taste)
2 large cloves garlic(skinned)
Green or string beans 1 cup (cut 1″ pieces)
6 Cherry tomatoes (cut each in half)
Ground peanuts 2 teaspoon (optional)
Small dried shrimps 2 tabspoon
Ingredients of dressing
Lime juice 5 tabspoon
Fish sauce 3 tabspoon
3 tbsp Sugar 3 tabspoon
Dried shrimps (finely ground) 4 tabspoon
Combine the dressing ingredients in a small bowl and set aside.
Using a mortar and pestle, pound chilies and garlic to coarse texture.
Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding.
Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves.
Goes well with Thai style BBQ chicken and steamed sticky rice.
3.Thai Mango salty and spicy Salad
Green unripe mango (shredded) 1 cup
Dried anchovy fish ( deep fried) 1 ounce
Perhaps ( dry roasted) 1 ounce
Dried shrimp 1 tabspoon
Dried chili peppers (ground) 1 tabspoon
Fresh lime juice 3 tabspoons
Fish sauce 3 tabspoons
Combine 2 Tablespoons white sugar plus 2 Tablespoons water, heat to dissolve
1 small ripe tomato for garnishing
At first slice tomato into wedges and set aside for garnish.
Peel the mango .
Deep fry the dried anchovy fish in hot oil until crispy, drain on paper towel and set aside.
Dry roast the peanuts and shred with a wok until just browned slightly.
Cool and remove the peanut skins.
Mix shredded mango with all the other ingredients except the tomatoes in a bowl.
Serve garnished with tomatoes.