Hi everyone, I'm excited to announce that I will be launching a food blog in November this year.  I wanted to offer a sort of after school cooking class for those who have cooked with me over the past 5 years as well as for anyone who has a love for cooking and eating.  The food blog will have plenty of new and traditional recipes to explore, exciting food ideas and articles.  
Stay tuned; more details in our next newsletter!

October
    
1st Classic Thai
2nd Classic Thai
8th Classic Thai
9th Classic Thai
15th Classic Thai
23rd Thai At Heart
29th Summer Delight
30th Summer Delight

November
    
5th Classic Thai
6th Classic Thai
12th Classic Thai
13th Classic Thai
19th Summer Delight
20th Summer Delight
27th Wok This Way

December
    
3rd Classic Thai
4th Classic Thai
10th Summer Delight
11th Thai At Heart
17th Classic Thai
18th Classic Thai

NOTE :
If your preferred class is fully booked please join the waitlist as we often have cancelations.

We really apreciate online feedback. :)
 

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Previous Newsletters...

August Newsletter

May Newsletter

March Newsletter

With summer just around the corner and as the weather becomes hotter so does my pallet.  I'm personally craving hotter, saltier and sourer dishes. And by hotter I mean chilli and plenty of it.

As beneficial as an apple a day may be, a chilli a day is certainly effective at keeping your GP away. Capsaicin produced by chilli is responsible for the hot burning feeling you experience in your mouth after mistaking a bird's eye chilli for a piece of red capsicum. Capsaicin is a natural antioxidant which protects your body against diseases caused by toxins. It can also help relieve and prevent arthritis as they are a natural anti-inflammatory while helping to increase your circulation. Eating chilli helps boost your fat burning metabolism, lower your blood pressure naturally and maintains strong cell walls in your circulatory system. No wonder my chilli munching grand ma was as strong as an ox!

For me Thai green papaya salad (Som Tum) truly celebrates all things fresh, vibrant and hot!

So cook up a storm and enjoy!

Taya. M

Green papaya is used in Som Tum salad as well as in Thai sour curries, glazed in palm sugar as a dessert and enjoyed on its own when ripe.

When choosing green papaya for your salad make sure that the fruit is firm to the touch, I also like to smell the fruit. If you can pick up the sweet fragrant scent of papaya it means that the fruit is already starting to ripen on the inside despite the green skin. Make sure you select a green, firm and unripe papaya for your salad with white flesh on the inside. Some papayas may have dark spots or blemishes on the skin which is only superficial as the flesh is fine to eat.
 

Thai Green Papaya Salad - Som Tum
(serves 2)
 

Ingredients

1 medium dark green papaya
4 cloves of garlic, peeled
6 birds eye chilli or as much as you can take..
4 cherry tomatoes
½ cup green beans, chopped into 1cm pieces
2 tablespoon of premium fish sauce
½ tablespoon of palm sugar
2 tablespoon fresh lime or tamarind juice
1 tablespoon of small dried shrimp
2 tablespoon of roasted peanuts, unsalted
 

Method

1 Peel the dark green papaya and rinse under running water before grating. Roughly grate the papaya flesh with the Kiwi peeler or cut into thin shreds. Be sure to remove the seeds as they are bitter to eat and set the shredded papaya aside till use.

2 In a clay mortar and wooden pestle, pound the garlic cloves, bird's eye chilli, chopped green beans and cherry tomatoes into a rough puree. Add the papaya, fish sauce, palm sugar, lime or tamarind juice and dried shrimps. Gently pound with the pestle until it is roughly mixed.

3 Place the salad onto a plate to serve, be sure to pour the remaining dressing onto the salad.  Finish off with roasted peanuts and a few extra dried shrimp on top.

Cooks Tips
half a cup of grated carrots will add sweetness and vibrant colour to your salad.

Looking for a great gift idea for Christmas?
We offer cooking class gift vouchers available in store.  We can also post them out if you not in the area.

Thai Palm Sugar
Cock Brand
$4.50  227g

Palm sugar is a nutrient rich, low GI crystalline sweetener read more...

Pro Slice Peeler
Kiwi Brand
$12.00

The peeler is perfect for green papaya salad and creating wonderful garnishes read more...

Clay Mortar and Wooden Pestle
$35

A staple in central and northern Thai kitchens, this tool is invaluable for crushing spices and chillies. Perfect for preparing curry pastes, shrimp paste relish and green papaya salad.

My Thai Kitchen
Your 5 Star Thai Food Outlet