To return to a previous post's shopping trip - here is the green papaya. More softball than football-sized. In the salad, for which I did not shred the papaya (it's better shredded, more dressing sticks to it that way), I sliced thinly about a cupful, peeled, obviously. To that I added two scallions, roughly chopped, and a couple of thinly sliced radishes. A handful of cilantro. Mint if you have it. Dressing: into the bowl you'll eat from put: juice of one lime or lemon; 2 garlic cloves chopped fine; half a finger of ginger, peeled, sliced and finely chopped; 1 Tbsp palm sugar or brown sugar, as much chile as you can stand; 1 Tbsp. shrimp paste; 6 shakes of fish sauce. Stir till sugar is dissolved. Add all salad ingredients and toss. Consume.
The chicken wings were roasted with chopped stems and roots of the cilantro, more finely chopped garlic and ginger, and more lemon juice, some chile. 450'F (220 C) for about 40 minutes.
Absolutely divine looking, not to mention the imagined taste. And I'm a sucker for as much chile as one can stand.
ReplyDeleteIn fact, I'd even be willing to sample the "fish sauce", despite many sour childhood memories... Nuoc mam, I can't believe it, my dad must be roaring in laughter! :-)