Saute ginger, garlic and chiles. Add ground beef and brown. Near end of cooking, add lime juice and fish stock. (*) Pork or even turkey would probably work reasonably well Mix together: Shredded green papaya (available at local Chinese markets -- I've successfully substituted shredded carrots when the papaya couldn't be found) (about 10 oz.) Finely chopped fresh cilantro, sparingly! (about 2 sprigs = 20 leaves) Finely chopped fresh mint leaves, 4 sprigs (about 40 leaves) Finely chopped fresh ginger (lots! -- 1-2 oz.?) Dressing: Lime juice & Thai fish sauce, probably in about equal quantities Optional: Thai or Vietnamese red chili paste (Sriracha or similar) Top off with a handful of: Crushed, roasted (nearly burnt) unsalted peanuts Baby greens ("spring greens", mixed lettuce-radiccio-endive- whatever they put in that mixture I see at local supermarkets). About 6 oz.
I make an elaborate Thai-inspired salad using chiles & cilantro. It goes something like this -- I've never written down the recipe, I usually make it up as I go along, so this is approximate. Preparation involves lots of chopping -- a food processor is a big help. Proportions are all guesses based on not having made this in a couple of months, so be ready to adjust (I always do ;-). >Bela< From the Chile-Heads Recipe Collection http://neptune.netimages.com/~chile/recipes.html
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