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Cooking with Chef Singh
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Posted on Jan 19 2001
Pacific Island Club Chef Kotwal Singh shares his favorite Thai salad which can be served with dried fish or meat or just a starter.
Cooking Trivia: Herbs, the incense of home, the aroma of family happiness.
Thai Papaya Salad (Sam Tam Malakar)
Make 6 portions
Ingredients
• 1 peeled and shredded green papaya (about 1 lb.)
• 1/2 cup ground dried shrimp
• 12 EA Green Tahi Chili Chopped (Labuyo)
• 12 garlic cloves
• 10 green peppercorn grounded
• 1 cup lime juice
• 6 tbs., palm sugar
• 3 tbs. lemon juice
• 2 tbsp.fish sauce (Nam Pla)
• 1 tbsp. Tamarind juice
• Lettuce for salad bedding
• Fresh red chili for garnish
Preparation
l. Crush garlic, dried chili and pepper corns in mortar, mixing thoroughly and make paste.
2. Mix tamarind juice, fish sauce and sugar in a pot and heat to a boil. Remove from heat and allow to cool. Add lime juice, and mix with pase.
3. In the mixing bowl, gently put the shredded papaya.
4. Add the dried shrimp and mix thoroughly.
In serving, garnish with baby chili. Serve with lettuce.
If you are looking for an exciting dinner this Sunday, don’t forget to drop by PIC’s Magellan Restaurant for a sumptuous Thai food.
