Florida Market Cambodian Cookfest

A few weekends ago, I took a posse down to Florida market including coworkers from NSAC, visiting intern Kara from the Michael Fields Ag Institute (holla!), and friend Sara. We explored and laughed and made friends with taxidermed ruminants and then some folks followed me back home to cook up some traditional Cambodian fare.

We made Ban Chao (savory turmeric crepes) and papaya salad (recipe below) and vegetarian fresh rolls (aka goi cuon) with the quick kind of peanut sauce.

What a lovely way to spend an afternoon.

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Green Papaya Salad

1 green papaya shredded
10-15 grape or cherry tomatoes, halved
1 cucumber in thin strips or matchsticks.
1 carrot in thin strips
1 cup peanuts toasted and crushed (optional)
1 cup unsweetened shredded, toasted coconut (optional)

2 tablespoons fish sauce
1 tablespoons olive oil
1/4 cup lime juice
2 tablespoons brown sugar, palm sugar or regular white sugar
2 cloves garlic, minced
1 small green chili, minced (optional)

Peel the papaya and grate with a large grater or shred by the “hack and shave” method: holding the papaya in one hand and a sharp knife in the other, strike the fruit with force with the sharp edge of the knife to make multiple vertical parallel incisions. Next, take the knife and shave a thin layer off that side of the papaya so that it comes off in thin ribbons. Do the same with the cucumbers. Julienne the carrots into similar strips or matchsticks.

Prepare the dressing by mixing the ingredients in a bowl. Add the dressing to the salad and toss again.

Place on a serving platter, top with coconut and peanuts if you feel like it and your friends have no crazy allergies.

1 comment

1 Pepper { 11.11.10 at 8:42 am }

I believe, I can’t resist to put Kampot pepper in this recipe.

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