Green Papaya Salad

Name: Green Papaya Salad
Ingredients: 1 unripe green papaya; 1 large carrot; 1/4 cup fresh lime juice (about 2 limes); 2 tablespoon fish sauce; 1 teaspoon sugar; 1 clove garlic, grate or finely minced; 1/4 teaspoon salt; 3 tablespoon oil; 1/4 cup rice vinegar; 2 tablespoon chopped roasted peanuts

Green Papaya Salad

Ingredients

1 unripe green papaya
1 large carrot
1/4 cup fresh lime juice (about 2 limes)
2 tablespoon fish sauce
1 teaspoon sugar
1 clove garlic, grate or finely minced
1/4 teaspoon salt
3 tablespoon oil
1/4 cup rice vinegar
2 tablespoon chopped roasted peanuts

Servings:

Instructions

To make the dressing: combine all the ingredients and set aside to let the sugar dissolve.
Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. Cut the carrots to the same width and length as the papaya and set aside.
Combine the papaya and carrot in a separate bowl. Pour dressing over the top and give a gentle toss to combine.
Sprinkle with the chopped roasted peanuts.

Share this Recipe

Sweet chilli chicken wings

Sweet Chilli Chicken Wings

Ingredients

1 kg chicken wings
1/4 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon oil
1/4 cup sweet chilli sauce
2 tablespoons honey
1 tablespoon white vinegar
1/4 cup soy sauce
2 teaspoon grated ginger
1 tablespoon soft brown sugar

Servings:

Instructions

Trim the chicken of excess fat. Cut each wing into three sections, discarding the tips (you can freeze them and use for making stock)
Mix together the remaining ingredients in a large bowl. Add chicken pieces and stir until coated. Cover and refrigerate overnight (or several hours).
Preheat the oven to 180C . Drain the chicken pieces and reserve the marinade. Place the chicken in baking dish. Bake for 1 hour until cooked through and golden. Brush the pieces with reserved marinade several times during cooking.

Share this Recipe

Thai green chicken curry

Ingredients

2 teaspoons coriander seeds
1 teaspoon whole black peppercorns
3 fresh long green chillies, seeded and chopped
1 tablespoon finely grated fresh ginger
1/4 cup firmly packed chopped coriander leaves, roots and stems
2 large garlic cloves
5 spring onions, chopped
3 cm piece lemongrass, white part only, chopped
2 tablespoon oil
400 ml tin coconut cream
1 kg skinless chicken thigh fillets, trimmed, cut into 2cm pieces
1 small bUnch basil

Servings:

Instructions

Grind the coriander seeds and peppercorns in a food processor, spice grinder or using a mortar and pestle until finely ground. Add the chillies, ginger, coriander, garlic, spring onions and lemongrass and continue to grind to form a paste.
Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.
Add the chicken and 250 ml water to the sauce and bring to a simmer over medium-low heat. Simmer gently for 15-20 minutes or until the chicken is tender
Add the basil leaves and fish sauce to the curry and stir through. Serve with the steamed rice and lime wedges.

Share this Recipe

Dolce Vita Food Club

Category Archives: Asian

Green Papaya Salad

Sweet chilli chicken wings

Thai green chicken curry