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Green Papaya

rg46236

This week I was Chef of the week in the last cooking class in culinary school. The region was SE Asia that I was cooking. One of my starters was a green papaya salad (green papaya, chili, fish sauce, cilantro, palm sugar, cherry tomatoes). Are there any other uses, methods, techniques to utilize this ingredient?

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Sumit__65166

green papaya is commonly used as a meat tenderriser in indian cuisine.

BlvCook_25591

Most of the time, it is used in salads and soups. I'm a big fan of malaysian tamarind green papaya salads. The recipe you made sounds like a Thai salad - Som Tum. Recently, I found a Pad Thai recipe (online blog), that used green papaya and I'd like to try that.

My favorite tool to shred gp with is the Kuhn rikon julienne peeler - it is perfect for carrots, too. We can buy pre-shredded in some of our stores, but fresh is much better.

Mike_Minh_Truong_54120

Ive had random run-ins with these unique tasting pickles made from green papaya in the Seattle and Honolulu area. Misbehavely, I dont have the recipe, but the flavor was pungent and the texture was crunchier than dill pickles. It did not taste like papaya salad. It was divine. The next time I do cross paths with these pickles I'll try to gather the recipe and post up.

rg46236

@BlvCook, the recipe I made was Som Thum. And the way I julienne the GP was by making a lot of long cuts in the flesh and with my regular Kuhn Rikon peeler peeling off the now julienne pieces. I may try pickling them along with pickling some lychee. Thanks all for the info. cheers. KCCO !