Our house is like an oven during daytime... and luckily , it was cooler at night... sigh.... have to wait another week... before the technician will be available to look at the problem...
This Papaya and Snake Bean salad came to our rescue last week... its has a tinge of sour, sweet, spicy, salty with some crunchiness, fresh and best of all ~ can be served COLD...
I'll take it as blessing in disguise... or a sign from up above... that my system needs simple food and at the same time .....detox... and while typing this... I am sweating from top to toe... so I better get out of here... ciao..
|Note : I decided not to add beansprouts to the Papaya Salad... Snake beans or long beans on the right|
3 cloves of garlic
2 red chillies -deseeded
10 snake beans - cut into 1 inch long
1 green papaya- using mandolin and shred into long strips
3 tomatoes - deseeded and cut into strips
1 lime or lemon juice (may need more)
3 tablespoon fish sauce
5 tablespoon dried shrimps - washed
1 handful of roasted peanuts - ground coarsely
2 tablespoon of palm sugar
1 bunch of coriander - chopped
- Add garlic, chillies and dried shrimp in a food processor and process into fine paste.
- Lightly bruise papaya and snake beans in pestle and mortar. Transfer to a mixing bowl.
- Add the tomatoes, dried shrimp paste, fish sauce, palm sugar, lime juice and salt. Add chopped coriander. Mix well.
- Lastly sprinkle peanuts.