Food Art & Techniques to make The Best Green Papaya Salad Step By Step.
Traditional Thai Recipe to bring exquisite food to your fine dining table for special ocacsions.
Spicy Salads
Thai Salads are intermationally recognized and love for their exceptionally robust and spicy dressing, tossed with lots of fresh or slightly cooked vegetables, herbs and meat.
These elements are blended to impart tree dominant flavors: sour, salty and hot. Slight sweetness is sometimes added for a well-rounded, delight-ful finishing touch.
By varying these elements, the cook then creates a delightful combination of flavors, textures and aromas that gives each type of salads its uniqueness.
Green Papaya Salad
Server 4
Ingredients
1 Green Papaya, 500 g
10 red thai chilies
1 Tbsp Thai garlic cloves, peeled
3 tbsp palm sugar
4 Tbsp fish sauce
4 Tbsp lime juice
1 Tbsp tamarind juice
2 pods yard-long bean, cut into 1-inch segments
2 Sida tomatoes, cut into wedges
4 Tbsp meaty dried shimps
4 Tbsp roasted peanuts Fresh vegetables
Preparation
1. Peel the papaya. Rinse well and pat dry. With a vegetable peeler, shred the papaya into 4-inch long strips.
2. Get as close to the core as possible. Store the shredded papaya in a zip-lock bag and place on ice-filled container. Keep refrigerated.
3. In a clay mortar and wooden pestle, coarely pound the chilies and garlic together. Add the palm sugar, fish sauce, lime juice and tamarind.
4. The vegetables should be just slightly bruised. Spoon onto serving plates. Serve with fresh vegetables.
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
@gustavopasquini