Garnish with crushed peanuts. Just before serving, combine the dressing with the papaya, and rest of the ingredients. Garnish it with chopped coriander and chilli oil. Let the .dressing cool.
It should be fairly sweet and tangy.Tom kha phak - Thai coconut soupIngredients200 ml water20 gm lemon grass10 gm Thai ginger1 nos red chili5 gm Kafir lime leaf100 ml coconut milk25 grams roasted curry pasteSalt to tasteSugar to tasteLime juice to taste2 nos mushroom25 gm red pumpkin20 gm broccoli10 gm baby corn10 gm asparagus10 gm carrotMethodFor making stock add lemon grass, Thai ginger, chilli, kafir lime leaf, in water. Mix well to dissolve sugar. Served on a bed of lettuce.— Recipe courtesy executive chef Sandeep Narang, Blue Ginger, The Taj West End.For soup: boil coconut milk add carrot, baby corn, asparagus, broccoli, and red pumpkin and cook well. Taste and adjust balance of flavours. Red onion head Add seasoning salt, sugar, lime juice, and roasted chilli paste in the soup.Vietnamese raw papaya saladIngredients150 gm raw shredded papaya50 gm raw shredded carrot50 gm raw sliced onion10 gm golden fried onion (shallots)6 nos Thai basil chopped2 nos fresh red chilly (cut into diamonds)10 gm crushed peanut (salted and roasted)Salad dressing50 ml vinegar 50 ml water50 ml light soya sauce25 gm sugar grainMethodCombine water, sugar, vinegar and light soya sauce. Bring it to boil once.Boil stock well cook and then keep it to simmer for 30 minutes. Keep aside for cooling
درباره این سایت