Recipes with green papaya

4 recipes that use green papaya, with photos, step-by-step instructions and cook times. The quickest, Gaeng som pla, takes 30 minutes. It is most often cooked with egg, palm sugar and rice flour.

Got a few things in the fridge? Search by everything you have

Bot chien

Bột chiên came to Saigon with the Teochew Chinese community of Chợ Lớn and is now an after-school snack sold from street pans across the city in the late afternoon. Cubes of steamed rice-flour cake are fried in a wide pan until crisp outside and soft inside, then an egg is poured over and stirred until it binds them in golden scraps. It is eaten with shredded pickled green papaya and a sweet, sour soy dipping sauce. Chef's tip: make the cake the day before and chill it overnight; cold, firm cake cuts into neat cubes and crisps far better.

70 minSnacks & Starters

by KrazyBadal 0 views

Vegetable samlor korko

Samlor korko is called the national soup of Cambodia, cooked in villages from Battambang to Kampot and eaten at lunch with a bowl of rice. Its name means 'stirring soup', because the cook stands over the pot moving the vegetables as they go in one by one: green papaya, pumpkin, aubergine, long beans and leafy greens, all in a thin, herb-scented broth thickened with a spoonful of ground toasted rice. Prahok usually gives it its funk; fermented soybean paste and a little soy give depth here, and the soup stays light and full of vegetables. Chef's tip: toast the rice slowly until it is the colour of a hazelnut shell; that nutty smell is the backbone of the soup.

50 minSoups

by KrazyBadal 0 views

Ilocos empanada

In Batac and Vigan, in the Ilocos region, empanada is not a baked pastry but a big, crunchy, bright-orange turnover fried to order at night markets and by the plaza. The thin rice-flour crust gets its colour from annatto, and inside goes shredded green papaya, mung bean sprouts, crumbled Vigan longganisa (a garlicky pork sausage) and a whole egg. Vendors fold it in seconds and slide it into hot oil, then hand it over with a little bowl of spiced sugarcane vinegar to pour in with every bite. It is a pork snack for evenings out. Chef's tip: roll the dough very thin on a banana leaf or baking paper; the leaf lets you flip the dough over the filling without tearing it.

75 minSnacks & Starters

by KrazyBadal 0 views

Gaeng som pla

Down the Andaman coast and in Surat Thani and Nakhon Si Thammarat, this is everyday home food, the curry that turns up at lunch alongside rice, fried egg and a plate of raw vegetables. It is thin, brothy and startlingly bright: fresh turmeric turns it orange, tamarind makes it sour, and a pounded paste of chillies and shrimp paste gives it real heat, all without any coconut milk. Chunks of firm white fish poach gently in the soup with green papaya and long beans. Eat it with plenty of jasmine rice to soak up the broth. Chef's tip: pound a little of the poached fish into the curry paste; it thickens the broth slightly and makes it taste of the sea.

30 minCurries

by KrazyBadal 0 views

Bot chien

Vegetable samlor korko

Ilocos empanada

Gaeng som pla

Goes well with green papaya