Thai Green Papaya Salad

IMG_0803On hot summer days, all I want is something cold. I want cold breakfast, lunch, and dinner along with plenty of cold beverages throughout the day. Salads definitely fit the bill and hit the spot. But I easily get tired of eating the same lettuce based salads with vinaigrette dressing. Bleh. Especially since I have been trying to eat more healthfully lately, I feel as if I’ve fallen into a rut with my meals. Which is why I am so excited to post this recipe for a Thai green papaya salad. It is a different kind of salad because it tastes rich at the same time that it is light and healthy. I love Thai food because of its complexity in flavor combinations and textures. Most Thai dishes have a delicate balance of savory, sweet, and spicy. This mixture tantalizes your taste buds and keeps you coming back for more after every bite.

Green papaya is such a wonderful base for a salad because it has very little flavor of its own beside a clean fresh taste. It is a chameleon that changes its flavor profile based on what is in its environment. In this case, limes, garlic, chili, and dried shrimp create a flavor explosion in your mouth. Thai papaya salad is traditionally prepared by mortar and pestle. You start by grinding together your aromatics and herbs first. Once that forms a nice paste,  you begin pounding that flavor into the shredded papaya. This is different than Vietnamese papaya salad, which involves no pounding at all. It is still shredded finely, but it is served plain. It is then dressed with a sweet vinegary soy sauce mix, then topped with fresh basil, sweet and savory beef jerky, and freshly roasted peanuts. Both are delicious of course, but I chose the Thai route because I was craving a sour punch to my dinner tonight.

The best part of this salad? The longer you have it sitting in its own juices, the tastier it becomes! The flavors really develop and meld together after sitting overnight. I’ve seen this served with some boiled shrimp at Thai restaurants for some added protein.

 

Cooking Tips

Invest in a mandolin or some kind of food processor that has a shredder attachment. You won’t be sorry. This will open up a world of possibilities in terms of expanding your experience with fresh veggies. Raw veggies are so much more tolerable when they are cut finely and allowed to marinade in something delicious.

I’ve heard people say that grinding your aromatics is better than using a food processor because a food processor cuts up and breaks the cell walls of the food in question. In this case, I used a food processor to mince my garlic and dried shrimp and the papaya salad still turned out delicious.

If you do not own a mortar and pestle, using your hands to punch and squeeze the papaya salad into the lemon juice mixture will also work. Just remember to wear sanitary cooking gloves while you do this; otherwise, your skin will become irritated from the acidity of the lime juice and chili.

If you want to make this dish vegetarian, just omit the dried shrimp and substitute salt for the fish sauce. Make sure to taste as you go to adjust for seasonings.

Only put peanuts on to the specific portions you plan on eating. Adding peanuts to all of your papaya salad will lead to soggy peanuts the next day.

Recipe
Servings: 6-8
Prep Time: 30 minutes

Ingredients
1 medium green papaya, finely shredded into 3-inch long pieces
1 handful of dried shrimp, finely chopped
1 head garlic, minced
1 tbsp red chili flake (or to taste)
juice of 4 limes, freshly squeezed
7-8 tbsp fish sauce, to taste
1 tbsp white sugar, or to taste
1 cup cherry tomatoes
1 handful of green beans, cut into 2-inch pieces and sliced lengthwise in half
optional: top with handful of crushed peanuts

Prepare papaya by peeling the skin off, cutting in half length-wise, and scooping out all the seeds. Using a mandolin, shredder, or food processor with shredding attachment, cut papaya into thin julienne slices approximately 3-inches in length. Set aside.

Using mortar and pestle, grind together dried shrimp, garlic, and red chili flake. When a relatively smooth paste has formed, add in some of the papaya and pound into the paste with the pestle. Continue to add papaya until no more can fit into the mortar bowl.Transfer the mixed in papaya salad into a large mixing bowl and add the rest of the shredded papaya. Add in fish sauce and sugar and use hands to mix into papaya salad. Use hands to squeeze papaya and pound it with your fist. This will help to enhance absorption of flavor.

Then add in green beans and cherry tomatoes and continue to squeeze and pound until all tomatoes are slightly crushed.

Serve a portion onto a plate and top with roasted peanuts. (Only put peanuts onto the specific portions you plan on eating.)

Enjoy!

 

Jenny Crack Corn

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Summer is in the air, and so is fresh, delicious corn on the cob! Corn has gotten a bad wrap lately due to the high fructose corn syrup industry and its contributions to the diabetes and obesity epidemics in the US. When not forced into unnaturally high concentrations of sugar content, corn is actually a delicious and nutritious food. I love grilling corn in the summer, but if I’m too lazy to start up the grill, I often like to sauté my fresh corn. Sautéing achieves a delicious caramelization and sweetness that, in my opinion, surpasses the flavors you can obtain through grilling.

I call this my crack corn because it has been a crowd pleaser at family gatherings and friends get-togethers. It can become seriously addictive. The combination of corn’s natural sweetness, salty bite, a bit of a kick from the pepper and red pepper flake, and the nuttiness achieved from the caramelization process in butter….this corn dish is one of my all-time favorites. I often serve this as a side for decadent steak dinners because the sweetness of the corn adds a pleasant contrast to the richness of the steak and its heavy friends of mashed potato and mac and cheese.

Cooking Tips

This dish is best when you use fresh corn on the cob. However, frozen corn would also do the trick. You might need to add a tablespoon of sugar halfway into the sautéing process to add some sweetness that is often lost in frozen corn.

I add garlic toward the end of cooking of this dish because if you add garlic too soon, it could burn before your corn has finished cooking. In general this is a good rule of thumb when you are doing sautés that do not include the addition of wines, broth, or any other kind of liquid. Stir-fries are an exception because the vegetables used often release liquid into the pan, which prevent garlic from burning during the cooking process.

If you want to infuse your dish with a specific herb or spice, make sure to sauté it in your cooking oil for a minute or two before adding other ingredients. In this dish, I did this with both red pepper flake and shallot, as well as garlic toward the end.

 

Recipe
Servings: 3-4
Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients
4 ears of fresh corn on the cob or 2 cups frozen corn
2 tbsp butter
2 tbsp olive oil
2 shallots, sliced
1 pinch red pepper flake
4 cloves garlic, minced
½ tsp salt, or to taste
1 tbsp black pepper
2 sprigs of scallion, finely chopped
Optional: splash of fish sauce for a Vietnamese twist

 

Cut corn off of the cob.

Heat a skillet on high heat and add butter and olive oil. Once butter is melted and well incorporated with olive oil, add shallots and red pepper flake. Sauté for 2 minutes on medium heat or until softened.

Add corn and continue to sauté on medium heat for ~10 minutes or until corn becomes slightly golden brown. Stir frequently as it will stick.

Add garlic and scallions and season with salt and black pepper to taste. Continue to sauté for another 3-5 minutes. Taste for seasoning and adjust seasoning to taste.

Optional: add a little splash of fish sauce for a Vietnamese flavor.

Enjoy!

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Chinese Spiced Meatballs

CEA054EE-A857-44BA-8530-9A1E08A3D268 (1)These meatballs transport me back to the past, when my now-husband (then-boyfriend) was completing an internship in Shenzhen, China. We had been a long distance couple since we first started dating. After 6 years of living in different ends of the state, it felt so good to finally live in the same city. We enjoyed 3 years of living together for the first time, and it was challenging but incredible. Unfortunately, after this brief period of bliss, life took us in different directions yet again. Ray was offered an internship in Shenzhen, China following his graduation from architecture school in 2013. He was in China for what felt like an eternity, but in actuality, was 3 months. The time difference and lack of cell phone data made it difficult for us to keep in touch. We had daily chats during his lunch time, when he would tell me about his upcoming weekend adventures or new food finds.

Ray and I are huge fans of good food. My way of showing love for him is to remember his favorites and to try to either recreate them or find a local restaurant that serves them. One of his favorite street foods came up again and again in our conversations: spiced lamb skewers. My family had never made these for us, as their culinary and cultural roots were in the Canton province of China. I had never tried Chinese lamb skewers until I attended the 626 Night Market, when I made it a point to finally sample this special treat. I was blown away by the explosion of flavor in my mouth-there was sweet, salty, spice, and heat all in one bite. After trying the traditional lamb skewers, I have wracked my brain to figure out how to recreate the dish. I did not have lamb available, so I used ground beef instead. When I eat these meatballs, I remember the time that he was in China, as well as the separation that we have weathered as a couple. Sweetness, bitterness, saltiness, and spice-this meatball carries it all; just like what life has to offer. Having these elements in balance is key to a beautiful dish and a beautiful life.

When Ray came back to the States, he was offered a job and had to move away. We were apart yet again. We were reunited in 2015 when I successfully matched to an internship near him. We found an apartment together, took in my family dog, and the rest is history. We are now newlyweds and cannot be more grateful for the amazing life that we have -full of love, family, friends, and wonderful moments. After all these years of distance and missing one another, we have learned to cherish the precious amount of time that we have together.

 

Cooking notes/tips:

When making any meat dish that is marinated, I highly recommend cutting of a small piece to cook and sample to taste for flavor. I prefer not to eat raw meat. So when you make any meatball/meatloaf dish or have a filling for ravioli or dumplings, always taste for seasoning before proceeding with your dish.

Do not over mix meatballs as they can become tough and difficult to eat. Mix just enough for your ingredients to be evenly distributed.

Thai restaurants provide delicious red pepper flakes that would be perfect for this dish. If you are getting takeout from a Thai restaurants, do not throw these red pepper flakes away. Making these spiced meatballs is a great way to use up this often discarded condiment.

Please do not add sesame oil or sesame seeds to a dish just because it is Asian. Not all Asian dishes have sesame oil and sesame seeds in them. In fact, Japanese and Vietnamese cuisines hardly use sesame oil. Korean cuisine uses it the most, followed by Chinese cuisine, and even then, only very specific Chinese dishes use sesame oil. Ok, end rant. Thanks for reading.

Recipe
Serves: 2
Prep Time: 5 minutes
Cook Time: 35 minutes

1 lb ground beef
4 cloves garlic, minced
1 tsp salt
1 tsp seasoned salt (e.g., Trader Joe’s), to taste
1 tbsp red pepper flake
1 tbsp black pepper
2 tbsp ground cumin
1 tbsp soy sauce
1 tbsp rice wine
1 tsp sugar
1 tbsp honey
optional: sambal (red chili sauce)

Directions

Prepare meatballs. Place ground beef, spices, soy sauce, rice wine, and sugar into a large mixing bowl. Use hands to mix together all ingredients. Set aside (preferably for 4 hours or overnight).

Preheat oven to 350 degrees Fahrenheit.

Begin forming meat mixture into meatballs 1-2 inches in diameter.

Place meatballs onto an oiled baking tray, allowing some space between each meatball. Bake for 30 minutes.

Remove 2 tbsp of juices from cooked meatballs and mix with honey. Use this to glaze meatballs after they are cooked.

Optional: top with red chili sauce and serve hot.

Enjoy!