Posted 11 February 2013 - 10:21 AM
Posted 11 February 2013 - 07:22 PM
The green mangoes that I have cooked with are extremely unripe regular mangoes, prepared with chiles and salt in a Thai salad. Kasma Loha-unchit's recipe & blog about green mangoes: http://thaifoodandtr...og/green-mango/
Edited by djyee100, 11 February 2013 - 07:24 PM.
Posted 11 February 2013 - 10:32 PM
Posted 11 February 2013 - 10:48 PM
Posted 12 February 2013 - 01:27 AM
Posted 12 February 2013 - 05:41 AM
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 12 February 2013 - 08:35 AM
Posted 12 February 2013 - 12:30 PM
Posted 12 February 2013 - 05:51 PM
Tam som also known as Som tam is the world famous green salad of Laos, Thailand and Cambodia and usually made with green papaya (also known as pawpaw) pounded with lime, chili, fish sauce and palm sugar to give it its sour, spicy, salty, sweet balance. There are regional and national variations on the recipe, some with added peanuts, lime leaves, tomato, basil, snake bean, prawns or dried shrimp. Green mango is better known in Indian and Phillippino cooking but is one such variation occasionally added to Tam som but used as an additive rather than a replacement to the green papaya and unlike our western mango varieties the one they use is not fibrous around the seed. So Raamo and Panaderia are both right and I’d ask the Indian grocer for my green mango. Green Papaya and green mango have the same texture but the mango is slightly sweeter and not so savory so you might find it easier to buy green papaya at the Asian markets and just sweeten it a little more for the same taste you are after.
Edited by TheCulinaryLibrary, 12 February 2013 - 06:37 PM.
Posted 12 February 2013 - 09:13 PM
Posted 13 February 2013 - 01:37 AM
Tsp. I think jaggery (or gur) in India just means unrefined sugar - then you have palm jaggery, date jaggery and cane jaggery.
Posted 13 February 2013 - 01:27 PM