zxcvbob wrote:
> Amanda wrote:
> > I am going to make it for myself today (not for my vegetarian friend
> > who's visiting yesterday).
> >
> > Every recipe for Thai Green Papaya Salad asks to use Mortar and pestle.
> > I don't have one and I don't like that much manual labor of pounding.
> >
> > Anyone tried with blender to make the paste of chillies and other
> > required stuff ? How did it come out?
> >
>
>
> What about buying chilli paste at an Oriental grocery store? (the good
> ones also contain garlic, but that's probably OK.)

I like fresh stuff but this time, I have frozen red thai chiilies that
I bought as back-up and sepearated small amounts into different
sandwich bag and then placed them inside a freezer bag and freezed
them. After I rinsed and soaked dried shrimp, I put chillies, garlic,
and dried shrimp into a blender and grinded them. Then I mixed in lime
juice, tarmarind (soaked in water to get juice), fish sauce and some
sugar.


> Where'd you find the
> green papayas? (A SE Asian guy that I used to work with, I think he was
> from Laos, said shredded raw carrots substitute pretty good for the green
> papaya -- you end up with a different dish, but very similar.)

I got the papaya at an Asian store. I also picked up a few carrots, a
lettuce and a bottle of fish sauce. I have some dried shrimp, lime,
and seedless tarmarind already at home. I also have some cabbage.

I mixed 3:1 of shredded papaya to to shredded carrot. They should be
available at Asian grocery stores.

I'd say mine was more authentic than I realized because of the recipe.
Next time, I will adjust and make it more tangy and a little sweeter
flavor and cut down on the chiillies just a bit.

>
> Best regards,
> Bob

BTW, I was out of peanuts and so I made the salad w/o it.