Papaya Salad

Papaya salad is a staple amongst most Cambodian homes. There are many different ways to make it...it all boils down to taste and preference. Thai style has just the basics like fish sauce, lime, sugar, and chili peppers. Some people like to add peanuts, basil, or even use Chinese long beans.  Cambodian and Laos people like to add prahok or padek which is a fermented fish sauce that is used as the base of the salad. I have many different variations of prahok sauce that I make, where I combine many different types of fermented pastes. So feel free to experiment and use whatever you have in your pantry. The sauce can vary from dark in color to lighter depending on what brand I use, or how much water I add. Some people don't even cook their sauces before they make the salad and just add it straight into the papaya right away. My most favorite way to make it, is actually with pickled baby crab. Haha. You are either, one: completely grossed out by what I just mentioned or two: salivating at the thought of tiny crab legs poking out of the spicy and sour goodness. Lol. I can't get that locally but if you can find it, it's also a good addition to your papaya salad. Either way, this recipe is a great recipe for beginners...make sure to taste check and adjust seasoning as needed.

 

Ingredients:

10 ounces of shredded GREEN papaya(you may add in some carrots sliced julienne)

some cherry tomatos, halved

2 garlic cloves, peeled

Thai chili peppers

1 lime

1 1/2 tsp of sugar

1 Tbsp of Prahok sauce(recipe below)

1 1/2 Tbsp of good fish sauce

 

For the Prahok sauce:

1 Tbsp of shrimp paste

1/3 cup of fermented fish paste(mud fish/prahok)

1/4 cup of fermented fish paste(mud fish/prahok) boneless

1 cup of water

1/2 tsp of MSG(optional)

[caption id="attachment_1509" align="alignnone" width="640"] Mmm...my papaya salad served with baked chicken wings, which is one of the most common pairings in Cambodian culture.[/caption]

 

Here is the link to my baked chicken wings recipe.

Combine in a saucepan, ingredients for the prahok sauce. Mix well. On medium heat, cook the prahok sauce, making sure to keep it a rolling boil for about 5-7 minutes. Remove from heat and strain. Set aside and allow to cool completely before using.

In a mortar and pestle, add in 2 garlic cloves along with some chili peppers. Just one or two if you do not like it spicy. Pound it well until almost like a paste. Add in your shredded papaya, prahok sauce, sugar, fish sauce, and half of a lime(including it's pulp). Pound again and use a spoon while your smashing it to help you incorporate all of your ingredients together. Taste check. Adjust seasonings as needed. Remove onto serving dish. Repeat process.

Serve immediately. If you have any leftover prahok sauce, make sure to put it in an airtight container. Keep in your refrigerator for up to one month. Papaya salad is also delicious with a side of green cabbage or water spinach(trokuon). Don't forget to check out my recipe for Asian baked bbq chicken(recipe can be found here)
which is my favorite thing to eat with papaya salad.

Here's the link to my kick-ass, julienne peeler: Kuhn Rikon Julienne Peeler (Google Affiliate Ad)

Spicy Summer Mango Salad

Mango salad is just perfect for a nice and sunny day like today... but then again, ANYTHING over 50 degrees is NICE here in Washington. Birds are chirping, the sun is shining, and if you drive down to the Tacoma Waterfront, you can catch a glimpse of women in tight booty shorts, sporting sunglasses with a G logo on them(G for GUESS not GUCCI), pushing their strollers, on a man hunt for perspective baby daddies. Ah, yes, that's when you know...SUMMER HAS ALMOST ARRIVED.

I know some people like to make mango salad the same way that you would make papaya salad, but come on now, if I wanted papaya salad then I would MAKE PAPAYA SALAD, right? This side dish is easy, breezy, and tastes wonderful on a hot day cause it's so fresh and definitely satisfying.

You will need:

2 pds of green mango sliced julienne( I used 3 green mangos for this recipe)

2 carrots sliced julienne 

2-3 cloves of garlic

1/3 cup of chopped green onion(more for garnish)
Chopped fresh chili to taste( I used 4 of them cause I like it spicy)

1/4 cup of chives cut into 1-1/2 inch strips

1 1/2 T of fish sauce

1/2 tsp of salt

1 T of sugar

2 T of water

Mix all ingredients in a large bowl and refrigerate for 1 hr. Taste check and see if it's to your liking. I actually ended up adding a few more pinches of sugar but that's my own personal preference. Tastes great with most fish dishes like the recipe I posted on here or with baked/fried fish. I like to eat it plain sometimes with just rice and it's still good! Also feel free to add fresh herbs if you have it like cilantro, parsley, or mint. 

Notes: You can find most julienne peelers at some supermarkets and Asian markets. My julienne peeler is stainless steel and is manufactured by Kuhn Rikon which I purchased from Amazon.com.

Stir Fried Pork Spare Ribs

If you are low on cash and need to whip up something quick and delicious for dinner, then look no further! My kids have requested this EVERY WEEK for the past month! This dish is served best alongside some rice. It also tastes great with anything pickled. Sometimes, I serve it with a side of kimchee or even papaya salad.

Ingredients:

2 pounds of pork spare ribs

For the marinade:

1 Tbsp. of oyster sauce
1 Tbsp. of fish sauce
2 Tbsp. of water
1 Tbsp. of palm sugar(or white granulated sugar)
1/4 tsp of onion powder
2 cloves of chopped garlic
sesame seeds and black pepper to taste

You will also need:

Peanut oil or vegetable oil

1. Take your spare ribs, wash them, and then pat them dry with a paper towel. Cut them into 1 inch pieces and place them into a bowl.
2. Make your marinade and then pour it over your ribs. Allow them to marinade at room temperature for 30 minutes.
3. Into a hot skillet(on medium high heat), add in your ribs and stir fry for 3 minutes. Reduce heat to medium, cover, and let it simmer for 5 more minutes.
4. Remove lid, stir, and then turn up to medium high heat. Continue to cook until all the liquid has evaporated and sugar has caramelized. Stir frequently to prevent burning. Taste check for seasoning. Serve alongside some rice and your favorite side dishes.

NOTES: Some Asian markets sell pre-cut spare ribs for you, but I would advise against buying them. They usually are all bones and they don't trim off the fat or membrane, so you're left with a ton of fat on them as well. You may also use boneless pork instead. For a spicy variation, stir fry with some sliced jalapenos! :)

Some recommended side dishes:
Recipe for pickled mustard greens can be found here.
Recipe for papaya salad can be found here.
Recipe for mango salad can be found here.

Asian Baked Chicken

You will need:

3 pounds of chicken wings or you may use short ribs instead

1 tsp of black pepper

1 tsp of onion powder

1 and 1/4 tsp of garlic powder

2 1/2 T of fish sauce (preferably Three Crabs Brand) http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54

3 T of oyster sauce

3 T of hoisen sauce (preferably Koon Chun brand)http://www.amazon.com/Koon-Chun-Hoisin-Sauce-jar/dp/B000EIP6MA

Wash your chicken or beef short ribs and pat COMPLETELY dry before you marinade them. YOU MUST MARINADE OVERNIGHT.  If you have the time, you can also keep them for up to 2 days in your fridge before you bake or grill them. Bake chicken@425 degrees for 25-30 minutes or until deep golden brown. If you are baking a lot of chicken at once, you may need to bake them for longer. Also if you like them more charred, you can switch the oven to broil for a few minutes, just make sure that you watch them closely.

If you are using beef short ribs, grill them on medium to medium high heat for a few minutes on each side. You can also grill them in a large frying pan just remember to add a little bit of olive oil before you fry them.

[caption id="attachment_1509" align="alignnone" width="640"] Mmm....my baked chicken with papaya salad! YUMMY!![/caption]

 

The link to my papaya salad can be found here.

NOTES: Obviously, if you have an Asian market near you, make sure you purchase your fish sauce and oyster sauce there. Some American food chains do carry the preferred items I listed above, but they are suuuuuuper expensive! Also when washing beef short ribs, please be thorough because when butchers are slicing the beef, shards of bone fragment get left on the meat. Nothing ruins your eating experience more then having to spit out tiny pieces of bone while chowing down. Unfortunately, I too, have been guilty of not washing them thoroughly...I'm so ashamed. :(

Caramelized Sugar and Fish Sauce Chicken

I love quick and easy recipes that require no thinking...wouldn't you agree??

I love anything involving caramelizing sugar, so this recipe was a no brainer. It's slightly sweet, slightly salty, and pairs beautifully with some white rice and papaya salad!

INGREDIENTS:

5-6 chicken thighs with skin on and bone in

1 block (59 grams) of palm sugar (may sub for granulated sugar)

3 cloves of chopped garlic

1/4 cup of water

3 Tbsp of fish sauce

1/4 tsp of black pepper

1/4 tsp of onion powder

1/4 tsp of msg (optional)

pinch of salt

INSTRUCTIONS:

1. Wash you chicken and then pat them dry with paper towels. Place them into a large, shallow mixing bowl and add in your chopped garlic.
2. In a small separate mixing bowl, add in your water, fish sauce, salt, black pepper, onion powder, and msg (if using). Mix well and then pour this mixture all over your chicken.
3. Coat your chicken with the marinade and allow it to sit at room temperature for 30 minutes.
4. On medium heat, melt your palm sugar. Make sure you use a heavy bottom skillet or pan, or else your sugar will not caramelize properly. Do not disturb or attempt to stir your palm sugar, until most of it has melted.
5. Give your palm sugar a quick stir, turn up the heat to medium high, and then carefully add in your chicken SKIN SIDE DOWN. Do not add in the juices from the marinade, just yet.
6. Let your chicken cook for about 3 minutes.
7. Add in the juices from your chicken, and continue to cook for 2 more minutes.
8. Turn your chicken over, and continue to cook the other side for another 4-5 minutes.
9. Place your chicken into a baking dish, along with the juices, and bake in a preheated 425 degree F oven for about 25-30 minutes. Make sure to baste your chicken at least 2-3 times.
10. Serve immediately with rice and papaya salad! YUM!

NOTES: If you are using white granulated sugar instead of palm sugar, you may need to use a bit of water to get your sugar to caramelize.

Asian Cucumber Salad

If you love papaya salad, then you will most definitely, LOVE this cucumber salad! It's easy, fresh, and takes little time to prepare! It's a little salty, tangy, and suuuuper spicy! Of course, you can control just how spicy you like it, but I say...GO BIG, OR GO HOME.

INGREDIENTS:

2 large cucumbers sliced julienne (about 14 ounces)

2 small pieces of garlic

2-20 red Thai chili peppers

1/2 tsp of chili flakes

1/4 tsp of shrimp paste

1 Tbsp of liquid prahok

1 Tbsp of good fish sauce

1/2 Tbsp of sugar

1 whole lime PLUS a half

cherry tomatoes, halved

mortar and pestle

msg (optional)


INSTRUCTIONS:

Place your garlic cloves into your mortar and begin to smash them, just until you can easily remove the peel. Add in your chili peppers, chili flakes, and shrimp paste, and pound them until you've created a paste. Add in your tomatoes, and gently pound them until you've released most of the juices from them. Add in your prahok, fish sauce, sugar, lime juice, and msg. Add in your cucumbers, and gently pound it, until combined. Adjust seasoning as needed. Serve immediately!