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Green Papaya and Sirloin Salad

Nothing is better on a hot summer day than a big delicious bowl of salad. This green papaya and sirloin steak salad isn’t exactly an authentic Chinese or Taiwanese dish but it’s more like an Asian inspired salad dish that I really like.

As I live in Scotland, we don’t really get any “summer”, at least not the kind of summer that I was used to when I lived in Taiwan or China. In China and Taiwan, the temperature can reach a sweltering 38 degrees or even hotter but in Scotland right now the temperature is around 16 degrees.

I’m still wearing long sleeves as for me it’s still a bit cold. Chris and I were talking about eating hot pot soon as recently it’s been raining quite a lot and every time it rains the temperature drops. Sometimes the temperature can be as low as 8 degrees in Edinburgh on a summer day.

For this you can replace the cucumber, onion and even green papaya for other vegetables such as carrots, tomatoes, peppers and celery. You can even try to add in apple or Asian pear if you wish. I improvise my cooking a lot of the time as there are so many ingredients from the East I simply can’t get hold of in the UK so after years of living in Edinburgh I have learnt to improvise and adapt my food to the ingredients I can get here.

Also, please feel free to adjust the seasonings for the marinade and sauce. If you want the sauce to be more sour then add more lemon but if you want to cut down the amount of salt you eat then leave the salt out of the sauce.

I garnished this dish with some chopped mint. Mint is hot a herb we usually use in Chinese cuisine but as explained earlier this is an Asian influenced dish so I added mint because I think the flavour of the mint compliments this dish perfectly.

green papaya sirloin salad

If you are not a fan of red meat, you can use chargrill chicken or pork instead of the steak. You can also use prawn or fish to replace the steak and you can even use horseradish instead of wasabi to give the dish a different kind of flavour.

I didn’t use a lot of wasabi in this recipe because I worry maybe it’s too strong for some people’s tastes but I personally really enjoy that special kick the wasabi gives to this recipe so personally I put a lot of wasabi in this dish when I make it at home.

Green Papaya:

green papaya ingredient
green papaya ingredient

You can purchase green papaya in local Chinese/Asian supermarket or Amazon.

You can also use green papaya make a soup. Check out my recipe for green papaya soup on about.com.

To learn about all health benefits of papaya check out this article: http://www.well-beingsecrets.com/papaya-health-benefits/

 

 

Green Papaya and Sirloin Salad

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 3 people

Ingredients

Ingredients

  • 700 g sirloin steak
  • 200 g green papaya julienne
  • 70 g cucumber julienne
  • 85 g onion julienne
  • 1 chili remove seeds and julienne
  • Mint just for garnish

Marinade for sirloin steak

  • 1.5 tbsp light soy sauce
  • 1/2 tsp salt
  • 2 pinches coarse black pepper
  • 1/2 tbsp demerara sugar

Ingredients for sauce

  • 1/4 tsp wasabi
  • 1 tbsp lemon juice
  • 1 tsp fish sauce
  • 1 tbsp olive oil
  • 1/2 tbsp sugar
  • 1 tbsp light soy sauce

Instructions

  1. Marinade the sirloin stead for 30 minutes. If you have time leave it to marinade longer.
  2. Mix all the ingredients for the sauce evenly and leave aside.
  3. Mix the julienned green papaya with a couple pinches of salt and leave it aside for at lease 10 minutes.
  4. Chargrill the steak to how you like it then leave it aside to cool down.
  5. Mix all the vegetables together and place on a serving plate.
  6. Slice steak and put on top of the step 5.
  7. You can pour the sauce on top of the steak or pour the sauce on top of the green papaya salad as you wish.
  8. Garnish the dish with some chopped mint and grilled lemon. Ready to serve.

Drunken Chicken

Drunken Chicken

drunken chicken recipe

When I was a child I always thought you prepared drunken chicken by feeding the chicken a bottle of rice wine before cooking. I thought if the chicken was drunk enough it would make the meat taste of alcohol. Now I think how silly I was but who knows these things.

I love the taste of drunken chicken even if I’m not a big fan of food that tastes of alcohol. This drunken chicken uses Shaoxing rice for which people who have tasted it know it has a strong but special flavour. Some so called celebrity Eastern chefs use Shaoxing rice wine in many dishes but this really isn’t the way to use it.

This drunken chicken is best served as a cold dish making it a great summer dish. It’s refreshing, tasty but not too strong. I hope you enjoy making this dish.

These photos were taken by Chris from: Chris Radley Photography

drunken chicken procedure

 

Drunken Chicken

Course Main Dish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 7 hours 30 minutes
Servings 2 people

Ingredients

Ingredients

  • 2 chicken legs including thigh, de-boned
  • 2 spring onions cut into 3cm lengthways
  • 2 thin slices ginger
  • 1 tbsp goji berries
  • 1 thin slice Chinese angelica root
  • 2 thin slices liquorice root

Seasonings

  • 200 ml Shaoxing rice wine
  • 1 cup stock I used chicken stock
  • 1 cup water
  • 1 tsp salt
  • Couples pinches sugar

Instructions

  1. Use some salt to marinade the chicken legs for 20 minutes and use a few sheets of cling film to wrap the chicken as displayed in the procedure photos below.
  2. Use a small sauce pan to boil the water, stock, spring onion, ginger, goji berries, angelica root, liquorice roots, salt and sugar. After boiling reduce to lowest heat and simmer for 10 minutes. Leave it aside to cool down.
  3. Add Shaoxing rice wine into step 2.
  4. Steam chicken for around 20 minutes until the chicken is cooked.
  5. Remove chicken from sling film and soak in marinade for at lest 6 hours. Leave in a fridge overnight.