Best 2 Green Mango And Papaya Salad In Classic Thai Dressing Yam Mamuang Recipes
In the vibrant culinary landscape of Thailand, a refreshing and tangy salad known as Yam Mamuang, or green mango salad, stands out as a beloved delicacy. This tantalizing dish, hailing from the northeastern region of Isan, is a symphony of flavors and textures, featuring crisp green mango, shredded unripe papaya, and a medley of aromatic herbs and spices. Dressed in a classic Thai dressing made from fish sauce, lime juice, palm sugar, and a hint of chili, Yam Mamuang delivers a perfect balance of sweet, sour, salty, and spicy notes. This article presents a collection of three distinct recipes that capture the essence of this classic Thai salad, each offering a unique twist on the traditional preparation:
- **Classic Green Mango Salad (Yam Mamuang)**: This recipe stays true to the traditional roots of Yam Mamuang, using green mango and unripe papaya as the primary ingredients. It showcases the perfect harmony of flavors and textures, with a zesty dressing that awakens the taste buds.
- **Spicy Green Mango Salad (Yam Mamuang Ped)**: For those who crave a fiery kick, this recipe amplifies the heat level by incorporating a generous amount of chili peppers into the dressing. The result is an exhilarating salad that ignites the palate with a bold and unforgettable spiciness.
- **Green Mango Salad with Dried Shrimp (Yam Mamuang Kung Haeng)**: This variation introduces an umami-rich element to the salad by adding dried shrimp to the dressing. The dried shrimp imparts a savory depth of flavor, creating a complex and satisfying taste experience.
These three recipes offer a delightful exploration of Yam Mamuang, showcasing the versatility and adaptability of this iconic Thai salad. Whether you prefer a classic, spicy, or umami-packed version, these recipes provide a culinary journey that will tantalize your senses and leave you craving more.
GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
- To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
- Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic
STICKY RICE WITH MANGO
Sticky Rice with Mango
Categories Fruit Rice Dessert Coconut Mango Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
Tips:
- Choose the right green mangoes. Look for mangoes that are firm and have a bright green color. Avoid mangoes that are too ripe or have brown spots.
- Use a sharp knife to julienne the green mangoes and papaya. This will help to create thin, even strips that will cook evenly.
- Soak the julienned green mangoes and papaya in cold water for at least 30 minutes. This will help to remove the bitter taste from the mangoes and papaya.
- Use fresh herbs and vegetables. This will give the salad the best flavor. If you can't find fresh herbs, you can use dried herbs, but be sure to use less since they are more concentrated.
- Make the dressing ahead of time. This will allow the flavors to meld and develop. You can make the dressing up to 2 days in advance and store it in the refrigerator.
- Taste the salad before serving and adjust the seasonings as needed. You may want to add more lime juice, fish sauce, or sugar to taste.
Conclusion:
Green mango and papaya salad is a refreshing and flavorful salad that is perfect for a hot summer day. It is also a healthy salad that is packed with vitamins and minerals. If you are looking for a new and exciting salad to try, I highly recommend this green mango and papaya salad. It is sure to become a new favorite!
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