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Thursday, October 27, 2016


Thai Green Papaya Salad aka Som-tum Koong Sod in Thai is a very popular salad in Thai cuisine.

It may look difficult to prepare but in actual it is not so if you are able to separate the salad ingredients well.  The dressing is easy to concoct and the remaining ingredients is not difficult to assemble.  I prepared this salad using a home grown green papaya from my mum’s house.  It is a seedless small papaya, the size is just nice for making this salad.

The salad ingredients are crunchy and the dressing is not overly sourish, sweet or savoury. Appetisingly good to serve with rice.  The prawns can be replaced with crabmeat.
Recipe adapted from Healthy and Easy Thai Cooking [my this month's selected cookbook for Cookbook Countdown Event #10]
Ingredients For The Salad
1 cup green papaya – skinned an shredded
½ cup shredded red carrot
2-3 long beans – cut 1 inch length - smashed
1 tomato – diced or 5 cherry tomatoes – halved
7-8 prawns – boiled
2 tbsp dried prawns – rinsed, fried and pounded
2 tbsp fried crispy peanuts
2 red chilli – seeded and chopped
4 pips garlic – smashed and chopped
Dressing [combined]
2-3 tbsp gula Melaka
2-3 tbsp fish sauce
2-3 tbsp lime juice
1 tbsp thick tamarind paste
  1. Combine dressing ingredients and set aside.
  2. Mix shredded papaya, carrots, long beans, tomatoes, chilli, garlic and prawns in a mixing bowl. Mix in dressing, toss well to combine.
  3. Lastly add in dried prawns and peanuts.
  4. Dish up on serving platter, garnish with extra dried prawns and peanuts.
I'm linking this post with Cookbook Countdown #10 hosted by 

Wednesday, October 26, 2016


This is a dish that you can prepare in thick sauce or slightly soupy.   It has a combination of various ingredients with proteins and fibre all in a platter.  Serving this with some plain white rice makes it a complete One Dish Meal.
1 chicken whole leg – deboned and chopped bite size pieces
100 gm fresh large abalone mushrooms – cut thick slices
4-5 young corn – cut sections
1 stalk leek – cut slantwise
Some red carrot slices
6 slices ginger
Some chopped garlic
1 tsp sesame oil
Sauce Ingredients
1 tbsp oyster sauce
1 tbsp light soy sauce
Dash of pepper and salt to taste
Some water [for thick sauce] or 2 cups water [for soupy]

  1. Marinate chicken pieces with dash of salt, msg and pepper.
  2. Heat up a non-stick wok, add in sesame oil, ginger and garlic.  
  3. Fry until aromatic, add in chicken and stir fry until aromatic.
  4. Add in mushrooms, carrot and seasoning ingredients.  Transfer fried ingredients to a claypot [for soupy version], add in water.  
  5. Bring to boil until ingredients are cooked through.  Lastly add in leeks, bring to a quick boil and serve immediately. 
  6. For the thick version, add in water, bring to boil until ingredients are cooked, then add in leeks.  Stir fry until leeks turn bright green.
  7.  Dish up to serve immediately.

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