January 31, 2018

Papaya Salad

Papaya Salad is a crunchy, crisp, briny, delicious slaw salad
made from shredded green papaya, tomatoes, carrot and acidic seasonings.

Traditionally, you will see many recipes that have green beans
and dried shrimp. Over the years of teaching cooking classes,
people have commented that they don't care for the dried shrimp powder
or whole dried shrimp along with raw green or string beans
so I simply took those out, left the fish sauce (made from anchovies)
in there for the earthy brininess and have never turned back. 
Here is LCF's simplified Papaya Salad recipe:

1 whole GREEN papaya shredded
   (it will be green on the outside and not soft, you want it to be unripe,
   the mature ones will be soft & have the coral color inside)
2 limes (the juice of) - squeeze it by hand or your desired gadget
3 TBSP of sugar (or grate some apple or pear for natural sweetness)
   (sugar is optional)
1 TBSP of fish sauce (any fish sauce brand is ok, don't substitute oyster sauce)
2 cloves of garlic minced or chopped fine OR garlic powder (sprinkle desired amount)
1 TBSP of vinegar
1 medium ripe tomato or heirloom tomatoes for color
   (cut into strips or diced)
1 handful or desired amount of peanuts whole OR crushed (it's to your liking)
1 carrot shredded

Mix all together by bare hand OR with an easy throw away glove
for easy clean up. Ideally you want to let it infuse/marinade for at least
40 minutes for the flavors to have the utmost best mixed in flavor but
right away is going to be ok....  if you must.  :)

Zestfully,  private party chef Yoon