Green Papaya Casserole Recipes

GREEN PAPAYA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook papaya in a little boiling water until tender. Drain well.
• Cook celery, onions and carrots in butter until tender. Add broth, stuffing cubes and yogurt.
• Mix in papaya.
• Bake for 20 minutes, until heated through.
• If you have it and want, add panko bread crumbs and Parmesan cheese on the top and broil for the last 5-7 minutes.

GREEN PAPAYA SALAD

Steps:

• Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
• If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.

GREEN PAPAYA SALAD

Steps:

• Make the dressing: Stir together chile, fish sauce, sugar, lime juice, and 3 tablespoons water in a medium bowl.
• Make the salad: Thickly shred papaya with a mandoline or box grater. Transfer to a large bowl. Stir in coriander leaves and chopped stems. To serve, drizzle salad with dressing, and toss to combine. Garnish with a sprig of coriander.

GREEN PEA CASSEROLE

Steps:

• Preheat oven to 350°. Mix first six ingredients; transfer to a greased 11x7-in baking dish. Prepare stuffing mix according to package directions. Spread over pea mixture. Bake, uncovered, until lightly browned, 20-25 minutes.

GREEN PAPAYA SALAD IN LETTUCE WRAPS

Steps:

• For the dressing: In a small bowl add all ingredients and mix well. Set aside for about 1/2 hour to allow the flavors to develop. Taste and adjust seasoning before serving.
• For the salad: Combine papaya, bean sprouts, cucumber, onion, and red chile in a large bowl. Pour over the dressing and mix well. Mound onto a platter, garnish with cilantro leaves, and surround with butter lettuce leaves.

GREEN PAPAYA SALAD ON SOBA NOODLES

Steps:

• Bring a large pot of water to a boil. Add soba noodles; cook in the boiling water until tender, about 6 minutes. Drain and transfer to a large bowl.
• Pour 1/2 cup chile dressing over noodles; mix thoroughly. Cover bowl with plastic wrap and place in the refrigerator.
• Combine green papaya, green onions, string beans, cherry tomatoes, 1 teaspoon black sesame seeds, cilantro, and red pepper flakes in a bowl. Pour in remaining 1/2 cup chile dressing; mix thoroughly. Refrigerate until flavors combine, 15 to 20 minutes.
• Divide noodles among serving plates. Spoon papaya mixture on top. Garnish with remaining 1 teaspoon sesame seeds and sriracha sauce.

STANLEY'S GREEN PAPAYA SALAD

Steps:

• In a 2-cup glass measuring cup, combine lime juice, tamarind pulp, fish sauce, and sugar. Blend with an immersion blender until incorporated; set aside.
• In a medium bowl, combine papaya, carrot, chiles, cilantro leaves, and peanuts. Drizzle with reserved dressing. Using the back of a wooden spoon, bruise the papaya gently while tossing to combine.

GREEN PAPAYA SALAD VINAIGRETTE

Steps:

• Whisk together all ingredients.

GREEN PAPAYA SALAD

Steps:

• Wash the shrimp with salted cold water.
• Drain and set aside.
• Boil water in a medium sauce pan.
• When the water begins to boil put the piece of pork in the sauce pan and simmer over medium heat for at least 30 minutes until cooked through.
• Drain and set aside.
• When it's cool, julienne cut into long thin 2-inch strips.
• In another sauce pan, boil water.
• When the water is boiling, put the shrimp in and cook for 5 minutes.
• Drain the shrimp, split in half and set aside.
• Soak the shredded green papaya in a large bowl of cold water with 1 teaspoon of salt.
• Let it sit for 10 minutes; then rinse and drain it well.
• Use a cheesecloth to squeeze out the water from the shredded papaya.
• Add pork, shrimp (save a few shrimp to decorate the top of salad), fish sauce dip, and toss.
• To make fish sauce dip simply combine the ingreidents listed and mix well.
• To serve: Put the salad on a plate and arrange the cooked shrimp on top, sprinkle the top with coriander, and basil or mint, and chopped peanuts.
• Guests can use shrimp crackers to scoop up the salad to eat.
• A second method of serving: use finely shredded beef jerky instead of pork and shrimp.
• The rest of the preparations are the same.

GREEN PAPAYA SALAD

Steps:

• In a saucepan, combine the fish sauce and coconut sugar and cook over low heat, stirring, until the sugar is melted and the sauce begins to thicken slightly. Remove from the heat and let the fish sauce syrup cool.
• Mortar and Pestle Method: Before you start throwing things in the mortar, arrange your mise en place in this order: garlic, chiles, green beans, carrot, green papaya, fish sauce syrup, lime juice, peanuts, and tomatoes. Hold the pestle in your dominant hand and a spoon in the other. Rather than pounding straight down, you're going to push the pestle down the sides of the mortar. Throw in the garlic and pound until it becomes a rough, pulpy mash. Add the chiles-pound them heavily if you prefer it spicy, or gently if you want it less spicy. Add the green beans, carrots, and green papaya, bruising lightly with the pestle and mixing with the spoon for about 10 seconds between each addition. Add the lime juice and fish sauce syrup, pound, and mix for another 10 seconds. Add the peanuts and tomatoes and repeat. Everything in the mortar other than the chiles and garlic should be bruised but intact. Don't overpound. If you want to mix a handful of other ingredients you can stir them in at this point, adjusting the seasoning as needed.
• Bowl Method: Combine the fish sauce syrup, lime juice, garlic, and chiles in a blender or food processor and blend until the garlic and chiles are totally pulverized. This is your som tum dressing and it can be refrigerated until you're ready to make the salad. In a mixing bowl, combine the papaya, carrots, and dressing. Using your hands, stir, mix, and squeeze the shredded salad to infuse the dressing and mimic the bruising of the mortar and pestle. Lightly crush the peanuts and toss in, along with the tomatoes. Transfer the salad to a plate and serve with sticky rice.