Som Tam Recipe (Thailand) - "Papaya ?? Sweet Cispy Delicious"

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Papaya was slightly sweet crispy delicious in salads. Processed vegetables Thai style this was tasty, spicy, sour with a tinge of sweetness. It's fresh!

Ingredients for 2 Servings :

1. 2 cups of shredded green papaya (or swede/rutabaga)
2. 2 tbs of toasted peanuts
3. 2 cloves of peeled garlic
4. 1-2 fresh birds eye chili (or more depending on tolerance)
5. 1 tbs of dried shrimp
6. ½ piece palm sugar
7. 7 cherry tomatoes
8. juice of ½ lime
9. 1½ tbs of fish sauce
10. 1-2 tbs Thai snake beans (or green beans) cut into 1 inch sticks

How to Make:

1. Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean.
2. Melt palm sugar in a small pan at low or medium heat, adding 2 tbs of water. The cooking process should form a shiny and thick syrup. This makes it easier to mix the sugar with the salad.
3. Peel the papaya (or swede), shred it with a shredder (or a mandolin slicer) to thin strips and soak them in cold water while you prepare the rest of the salad. This makes the papaya crunchier and gets rid of any excess starch from the swede.
4. Cut the green beans into one-inch pieces. Throw away the endings.
5. Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimp and continue bashing. Add the crushed peanuts and mix well.
6. Add the shredded papaya and continue bashing, but not too hard. Just enough so the mixture soaks up the flavours. Use a bigger spoon as a support tool, that way you can shift the salad in the mortar and it doesn’t fall out while bashing and mixing.
7. Add the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more.
8. Serve on a big dish or bowl, sprinkle some crushed peanuts on top! Voila!

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Bibimbap Recipe (Korea) - "Its So Healty !!!"

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Bibimbap is delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels. I've included 6 vegetables in this recipe, but you can easily make it with just 3 or 4 or what you happen to have in your fridge. Koreans usually eat this rice dish with some beef, but I usually top mine with just an egg fried sunny side-up.

Ingredients:

1. 2 cups medium-grain Korean (or Japanese) rice
2. 1 large cucumber, sliced into thin strips
3. 1.5 cups bean sprouts, parboiled and squeezed of excess water
4. 1.5 cups spinach, parboiled and squeezed of excess water (3/4 lb before cooking)
5. 2 carrots, julienned
6. 4 shiitake mushrooms, rehydrated if dried and then sliced
7. 1 zucchini, sliced into thin strips
8. 1/2 lb meat (optional, both and cooked ground meat work well)
9. Fried egg as a topping (optional)
10. 2 Tbsp sesame oil
11. Sesame seeds

How to Make:

1. Cook rice in rice cooker or on the stove.
   
   
2. Give cucumber strips a saltwater bath for 20 minutes and then drain.
   
   
3. Season spinach with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.
   
   
4. Season bean sprouts with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.
   
   
5. Sauté carrots with a dash of salt.
   
   
6. Sauté mushrooms with a dash of salt.
   
   
7. Sauté zucchini with a dash of salt.
   
   
8. Place cooked rice in large bowl and arrange vegetables on top.
   
   
9. If desired, beef or egg can be placed in the center.
   
   
10. Serve each with small bowls of red pepper paste (kochujang) and sesame oil.
    
    
11. To eat, add a small amount of oil and desired amount of red pepper paste to your bowl and mix everything together with a spoon.

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Tim Yam Goong Recipe (Thailand) - "Mix It ! Taste It ! Its Amazing !"

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Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.

 Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main focus of the dish but you may also use firm white-flesh fish (Tom Yum Taleh) or chicken (Tom Yum Gai).

Ingredients:

1. 4 cups of water
2. 2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
3. 3 slices fresh galangal root (smashed) or 2 pc dried
4. 3 fresh kaffir lime leave or 4 pc dried
5. 1 tbsp. tamarind paste, with or without seeds
6. 1 tbsp. fish sauce, Golden Boy preferred
7. 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
8. 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
9. 1/2 small white onion, cut 1/4 inch slices
10. 2 tbsp. roasted chili paste (nam prik pao)
11. 1 (16 oz.) can straw mushrooms, drained and rinsed
12. 1 small ripe tomato, cut into wedges 1/4 inch thick
13. 1 small lime, squeezed
14. 2 sprigs fresh cilantro

How to Make:

1. Bring water to boil over high heat in a medium-sized saucepan. 
2. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). 
3. Add the shrimp, bring to a boil and cook 3 minutes. 
4. Add the onion, nam prik pao and straw mushrooms. 
5. Boil for another 7 minutes until the shrimp is cooked through. 
6. Add the chile peppers and tomatoes. 
7. Turn off the heat. 
8. Add the lime juice. 
9. Taste to adjust the seasoning, adding fish sauce to taste. 
10. Garnish with cilatantro if desired.
11. Serve it.

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Kimchi Recipe (Korea) - "It is Korean Salad ??"

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This is a simple step by step guide for making Kimchi. This Type is known as Mat Kimchi, and is made using Chinese Cabbages. I plan to add some more kimchi recipes soon, so check back soon and please tell me about how you get on at the bottom of this page.

Hopefully you will be willing to give this a go at home and enjoy some real korean kimchi.

How to make kimchi, the ingredients used for this recipe are: 

Ingredients:

2 large Chinese Cabbages
230g rock salt
Water 

Ingredients Kimchi Sauce:

10 tablespoon of fish sauce
10 tablespoon of red pepper powder
1 onion
4-5 cloves of garlic
1 oriental pear
1 tablespoon of salt
1/2 tablespoon of sugar
small touch of ginger
4 spring onion

How to Make: 

Start by Cutting the Chinese Cabbages in to chunks, and then soak in plenty of water and add about 180g of salt. Leave this to soak for about 4-5 hours. I use a tray from my freezer as you can see from the picture. 

   

To create the sauce put all the ingredients in a blender except the spring onions, blend until quite fine, and slice the spring onions in to chunks and add to the mixture. 

Return the drained cabbage pieces to the tray and add the Kimchi sauce, mix by hand until it is all mixed together, Taste and it should be reasonably salty, add up to a further 50g of salt if required. 

Finally put the Kimchi in to some jars, leave in the fridge for a week, and it is ready to eat. The Kimchi will keep for at least 6-12 months probably longer.

Over time the flavour becomes more sour, if it becomes to sour to eat on its own use the Kimchi to make soups or stews as the soured Kimchi will add more flavour to these dishes. It is common in South Korea to make soups and stews with older Kimchi.

It can be eaten raw as a side-dish, or added to soups and other Korean dishes that are available on this site. 

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