- 400 g of green papaya
- 1 or 2 small lemons
- 2 tomatoes
- 2 fresh chilies
- 2 cloves garlic
- 1 tablespoon of chopped Paderk (fermented fish brine)
- 1 tablespoon of Nam pa (nuoc mam)
- 1 teaspoon of sugar
- 1 teaspoon of glutamate
Wash and peel the green papaya. Grate the papaya into fine strips. Discard the seeds.
Mix the garlic and fresh chillies.
Then add the sliced green papaya, lemon juice, the Paderk, Nam pa, a pinch of salt, glutamate and a little sugar to soften the acidity.
Cut the tomatoes in whole slices and add to mixture.
Serve the salad with lettuce leaves or stems of water spinach.
The fondue has the advantage of being low in calories. It is native to northern China.
These are discs of unleavened Indian bread, very pleasant taste and texture somewhat elastic.
Jasha Maroo is a minced chicken Bhutanese. This dish is simple and easy.
Gula Melaka is the dessert of tapioca Malaysia very good and refreshing
Yao Hun is a Cambodian who is melted at events especially in Khmer. This is an easy dish that can ge...
The pho is the national dish of Vietnam. This dish is also eaten in laos and thailand. this beef sou...
sabzi Pilau is an Indian dish of rice and vegetables.
Here's the sauce that accompanies nems made from fish sauce as the Vietnamese tradition.
This is Thai fondue with beef, pork and veal. Let yourself be tempted by this Thai dish!
Kuay namuan is a delicious dessert of Laos which there are several variants in Asia.