Papaya Salad

 

I am not a big papaya fan. For some reason all the papayas I have ever tasted taste like smelly feet to me. Anyone else have the same problem? But, I am a HUGE fan of green papaya. In case you are wondering, green papaya is not the same as a regular papaya. I was about to say it was a regular papaya, just green and unripe, but then I used the good ole' google and found out that they are not the same. Good thing I checked, eh? You can find green papayas in Mexican or Asian grocery stores. Green papaya is nice and crunchy & completely non-smelly feet in taste. Score and score. 

This is what those green papaya beauties look like. ^ I love this salad. It's healthy, crunchy and refreshing. But be warned it has a spicy kick!

1 serving
100 g green papaya, cut into strips
100g carrot, cut into strips
1 tomato, sliced
1 cucumber, cut into strips (if desired)
30g roasted peanuts
1-2 tbs fish sauce
1-2 tsp palm sugar
2-3 red dried chili peppers
1 lime
5-6 grilled shrimp (if desired)-personally, I love shrimp with this!

 extra peanuts and mint for topping (if desired) 

*In the original Thai recipe from our Thai cooking class also called for 2 long beans, cut into 1 inch pieces. But we never tried it with them & Zachary's not a fan of the squeakiness of long beans when you eat them. 

Cut the green papaya, cucumbers and carrots into thin strips. Slice the tomato into wedges. Combine and put aside. Place garlic, chili and the peanuts into a mortar and pound those babies with a pestle until the chili's and garlic are broken up.  Add fish sauce, sugar, lime juice, and pound until the sugar separates. Add to your papaya, carrot, cucumber and tomato mixture. Mix well. To with more crushed peanuts, mint and shrimp if desired. Enjoy!

Cooking with The Mosbys: Thai Spring Rolls

 

Spring rolls make the perfect appetizer or even a great party food, don't they?! Guess what?! They are super easy to make, too! This recipe is one we learned in Thailand for the basic Thai spring rolls, but once you've mastered these, I say try switching things up and adding ingredients you love! Like, I think these would be great with added chopped shrimp! Also, I'm dying to make these with a southwest twist, leaving out the below ingredients and instead filling them with avocado, black beans, corn, and all the goodies the Tex Mex goods I can stuff in that little wrapper. But for now, I hope you try these babies!

100 g glass noodles (soak for 2 to 3 minutes)

50 g minced tofu

20 g chives, carrot and bean sprouts

2 tbsp minced garlic

2 tbsp oil

1 tbsp sugar

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 beaten egg

2-3 tbs water

6-7 spring roll wrappers**
sweet chili sauce for dipping

Prepare ingredients as above. Set aside in 3 piles or bowls. 1. the soaked noodles, 2. the garlic and tofu, 3. the carrots, chives and beansprouts. I also would suggest having the water, soy sauce, fish sauce and oyster sauce, measured out and placed in a separate bowl, as well.

In a wok, fry the garlic and tofu until brown. Add the bean sprout, carrot, chives combo. Add 2 to 3 tbs of water, soy sauce, fish sauce and oyster sauce. Mix well.

Add glass noodles. Stir until everything is mixed & heated well. Set aside & let cool for 5 minutes.

Once the filling is cooled, lay out one spring roll wrapper, rough side up, and place 1 to 2 tbs of filling in the bottom center.  I recommend making smaller spring rolls at first. Once you've mastered frying them while they stay together,  you can try making them a little bigger.

**Make sure the spring roll wrappers are not too dried out. If they are too dry they will crack, making it very difficult to keep your spring roll in one piece while assembling and frying. 

Fold the bottom corner over the filling. Next fold in the ends, then roll up tightly. Seal the wrapping closed with the beaten egg.

 

Next fry your spring roll babies up over medium heat! Use plenty of oil to almost cover them. Make sure to turn them until they are fried golden. 

If you're afraid of the hot, popping oil, let your husband, man friend or brother have a go. ;)

Serve with sweet chili sauce and enjoy!

Cooking with the Mosby's: Tom Yum Soup

Also known hot and creamy soup, Tom Yum Soup, is a delicious, spicy Thai soup. I will admit, the first time I tried it before going to Thailand, I was not a huge fan of the taste. But after trying the authentic soup in Thailand, it is now quite possibly my favorite soup. We have made it several times since returning from Thailand. Not only is it delicious but it is also healthy. 

Serves 2 

20 minutes

100 g of chicken or shrimp

2 tbs sliced lemon grass

3-4 keffir lime leaves

14-16 fresh chilies smashed or pounded*

2 limes

Sugar

2 tsp chicken stock

60 g of oyster mushrooms

1 tbs sliced galangal

2 tbs cilantro and spring onion

100 g of onion & tomato cut into quarters

2 tbs fish sauce

1 c water

1 c coconut cream

2 tbs fish sauce

3 tsp sugar

2 tsp Thai chili paste

*Adjust depending on your tastes

Prepare ingredients on a plate like above. Slice tomatoes, onion and mushrooms in 1 inch pieces. Place in 1 pile.

Remove the center stem on the kaffir leaves and tear into several pieces. Slice the purple end of the lemon grass into diagonal slices until you have sliced all of the purple. Slice the 1 to 2 of the chillies diagonally.  Pace in a pile.

Slice the lime and put aside. 

If using chicken, slice into small peices. If using shrimp peel or leave unpeeled as desired. Set aside. 

Add 1 cup of water & 1 cup of coconut cream to the pot. 

Add chicken stock and the kaffir lime leaves, lemon grass, galangal and chilly pile. Add remaining whole chillies as well.

After the water and coconut cream is boiling, add tomatoes, onions, mushrooms and chicken. 

Add fish sauce, sugar, Thai chili paste and lime juice. (Squeeze limes then throw in the pot)

Taste. Add cilantro and spring onions. 

Enjoy!

Cooking with the Mosby's: Pad Thai

Are you ready to cook probably one of the most delicious Pad Thai's ever? No seriously, it's that good. I'm not bragging or anything, as this is not my recipe, and was entirely created in Thailand. Pad Thai, fried noodles Thai style, is surprisingly incredibly easy to make with very basic ingredients that can be found in most grocery stores. So, really, there's no excuse to not make this deliciousness! Really, why am I not making this every night?!

Serves 2 About 10 minutes 200 g rice noodles**** 100 g sliced chicken 4 tbs cooking oil 100 g bean sprouts & chives 2 eggs 2 tsp dried baby shrimp (optional) 2 tbs garlic 60 g hard tofu 10 tbs water 4 tbs oyster sauce 2 tbs fish sauce 4 tsp sugar 2 tsp soya sauce 2 tsp black soya sauce Peanuts, lime juice, sugar and extra bean sprouts for topping ****A lower calorie, delicious alternative is to nix the noodles. I often ordered Pad Thai noodle-less in Thailand & loved it! Up your bean sprouts for extra crunch!

Prepare ingredients on a plate like below (pictures shows 1 serving). 

Chop hard tofu in 1 cm cubes and sprinkle dried shrimp on top place in one pile.  Cut bean sprouts & green onions in one inch pieces and place in a separate pile on the plate.  Slice chicken into small pieces & smash garlic with the side of your knife. Place in a separate bowl.  Have noodles measured & eggs ready.  Heat oil in a wok and fry the garlic, chicken, tofu and dried shrimp together until the chicken is almost cooked through. About 1 to 2 minutes. Add the eggs and keep stirring until the eggs are completely cooked.  Add water, fish sauce, oyster sauce, sugar, soya sauce and black soya sauce. Add noodles & continue stirring until noodles are soft.  Turn off gas. Serve on a plate & top with peanuts, lime juice, sugar & extra bean sprouts for topping.  Enjoy! And just like that, 5 to 10 minutes tops, you have a delicious Pad Thai. Make it! You won't be disappointed!