To celebrate the 60th Anniversary of Diplomatic Relations between Thailand & Canada, the Royal Thai Embassy in Ottawa presents "Cook Along at The Thai Ambassador’s Residence in Ottawa"
EP. 2: Som Tum + Gai Yang
Som Tum (Thai Green Papaya Salad)
Ingredients:
• 100 grams of unripe papaya
• Shredded carrots
• 50 grams of tomato
• 2 long beans
• 20 grams of small dried shrimp
• 1-3 bird’s eye chilies
• 3 cloves of garlic
• 3⅓ tablespoons of lime juice
• 35 grams of palm sugar
• 3⅓ tablespoons of Thai fish sauce
• 20 grams of roasted peanut (or more up to your preference)
Instructions:
• Wash, peel the skin and shred or grate the green papaya
• Wash and grate the carrots
• Wash the grated green papaya and carrot and soak them in ice water to keep them crisp
• In a mortar or a blender, pound garlic, chilies and peanuts until there are no big chunks
• Add palm sugar, fish sauce, and lime juice and mash with the pestle until all the chunks are dissolved
• Add the papaya, carrots, long beans, small dried shrimps, more peanuts, and tomatoes that have been cut into wedges
• Mix everything together and adjust the taste to your preference
Gai Yang (BBQ Chicken)
Ingredients:
• 300 grams or 2 pieces of chicken thighs
• 3 coriander roots
• 15 grams of garlic
• ½ teaspoon of Thai pepper
• ½ stalk of lemongrass
• 1 tablespoon of oyster sauce
• A pinch of salt
• 12 grams of palm sugar
• 2 teaspoons of soy sauce
• 1 teaspoon of vegetable oil
Instructions:
• First, debone the chicken thighs or leave the bones if you prefer bone-in
• Take coriander roots, garlic, peppers, lemongrass and mash them in a mortar or a blender
• Then, place the mixed ingredients into a bowl, add oyster sauce, salt, palm sugar, soy sauce and vegetable oil and mix them well
• Add the chicken thighs into the bowl and marinate for at least 1 hour or overnight which will result in the best taste
• Turn on the stove on medium heat and place the chicken in the pan and let them cook for about 8-13 minutes
• Here it is. Thai Green Papaya Salad or Somtum and Grilled chicken or Gai Yang served with sticky rice. Enjoy!