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| From An Opera Singer in the Kitchen |
So if you read my post yesterday, I mentioned I would continue to share what meal we enjoyed with our Thai Basil Spritzer. When I started preparing a menu, I had to think about the flavors, making sure that none overpowered the other. How can I do this if I have not had them before? Good question. Sometimes I read about the traditional recipe and the origins, then I decide what would combine with that specific dish. On other occasions, I will remember when I had the dish the last time and TRY to imagine the flavors and fly by the seat of my pants.
This is how I decided to start my menu. Before I got married, Ryan and I met up with my mother at a nice little Thai restaurant near my mom’s house. The restaurant was having an anniversary and guests were allowed to choose from 3 different salads, so I decided to try the green papaya salad for the first time. Let me tell you, that was more than 3 years ago and I have been thinking about it ever since and I finally decided to try my hand at it. What does a green papaya look like? Well, green of course!
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| From An Opera Singer in the Kitchen |
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| From An Opera Singer in the Kitchen |
Green Papaya Salad
serves 2
1 small green papaya, peeled outer layer and then julienned
(yielding 2 cups)
1 large carrot, peeled and julienned
1/4 red onion, thinly sliced
1 1/2 roma tomatoes, sliced 1/2 inch thick
1/4 cup crushed toasted peanuts
Dressing
1 1/2 Tbsp tamarind paste
2 tsp sriracha sauce
2 garlic cloves, minced
2 key limes, juiced
1 Tbsp palm sugar
2 Tbsp extra virgin olive oil
Green Papayas are available at your local Asian Market. Buy a small one and wash and peel the green layer. Julienne the fruit until almost reaching the core. Dispose.
In a medium bowl, add julienned papaya, carrots, tomatoes and red onions. Toss until mixed well.
In a small bowl, add dressing ingredients and mix well until the palm sugar is dissolved. Add dressing to the salad and massage salad with dressing.
As far as flavor goes, this salad is combination of sweet, slighty spicy, and tangy. It can be eaten with rice noodles to offset the combination of flavors but it is optional.
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| From An Opera Singer in the Kitchen |
MATCH Mini Thai Crab Cakes
makes 16 mini crab cakes
1 1/4 cups MATCH “crab” meat
1/4 cup finely chopped fresh thai basil
4 garlic cloves, minced
1/2 red onion, finely chopped
1.5 Tbsp hot chili sauce (such as sriracha)
1 tablespoon sugar
2 tsp cornstarch
1 tsp freshly ground black pepper
1 tsp coarse kosher salt
1/4 cup Panko breadcrumbs
Mix all ingredients in a medium bowl and let sit for 10 minutes for flavors to somewhat blend.
Make into 16 mini patties. Heat a non-stick skillet with 1 to 2 Tbsp of coconut oil. Cook patties for 5-7 minutes or until browned on each side.
Serve with the green Papaya salad and remember to enjoy with the Thai Basil Spritzer!
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| From An Opera Singer in the Kitchen |
