Without Fail Making Recipe Thai Green Papaya Salad Recipe SomTam Salad Sauce Recipe ThaiChef food Delicious and Healthy

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How are you mother, now you get cook recipe Thai Green Papaya Salad Recipe • SomTam Salad Sauce Recipe | ThaiChef food with 13 ingredients and 4 steps. Below this is how to cook, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 4 stages of easy cooking Thai Green Papaya Salad Recipe • SomTam Salad Sauce Recipe | ThaiChef food.

Ingredients for Thai Green Papaya Salad Recipe • SomTam Salad Sauce Recipe | ThaiChef food #

1. Prepare : Green papaya.

2. Needed : Carrot.

3. Prepare 4-5 pcs. : Tomato.

4. Prepare 2 pcs. : Long green bean.

5. Needed 30 g. : Roasted peanut.

6. Prepare 2 tbsp. : Dried shrimp.

7. Needed 3 pcs. : Red chili.

8. Prepare 3 pcs. : Garlic.

9. Prepare 1.5 tbsp. : Palm sugar.

10. Prepare 1/2 tbsp. : Sugar.

11. Needed 2 tbsp. : Tamarind juice.

12. Prepare 3 tbsp. : Fish sauce.

13. Prepare 1/3 : of whole lime.

If all composition Thai Green Papaya Salad Recipe • SomTam Salad Sauce Recipe | ThaiChef food it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking Thai Green Papaya Salad Recipe • SomTam Salad Sauce Recipe | ThaiChef food #

1. Making Som Tum sauce.

2. Shredded Green Papaya & carrot soak in ice water help for more crunchy approximately 10-15 mins then remove, roasted peanut and add hot water into dried shrimp until soft remove water. Cut long green bean into pieces.

3. Pound garlic + chili + peanut + dried shrimp + long green bean + tomato + add sauce 7 tbsp. Mix its well + Papaya & Carrot + squeeze 1/3 of whole lime and mix it well before serve.

4. .

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