Saturday, December 24




Monday, December 5

Shop Local! Christmas shop with us!

The holidays are here!!! You feel like you're busy legs are going to give out from shopping around, looking for that perfect gift for that special person.

Why don't you try shopping locally this year? Shop with us!

Shopping locally is the best way to show support to your community. And the best part.....You will always find that perfect gift!

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In the last couple of months, not only did we expanded our grocery items, we've expanded the selections for our gift shop as well. So if you haven't been in lately, stop by and check it out.

Are you looking to find a gift with an Asian flare? We have plenty for you to choose from.

We now have a variety of Asian apparels from traditional to modern.

Also new to our gift shop is a selection of  locally designed and handcrafted Asian inspired charms, fresh water pearl jewelries, and wall arts. Great items for stocking stuffer and elegant gifts.

We just got some new stuff in this week and more coming. And Holiday Specials all over the store.

Mama Nida's Asian Market is locally owned and operated in San Angelo.We love this town and we love our community.

What best way to show your appreciation for the town that you live in by supporting the local businesses that reside in it? 

Shop Local. Shop with us!

So,what is your wish for Christmas? Leave a comment we want to know.

Thursday, November 24

Happy Thanksgiving

From all of us here
at Mama Nida's Asian Market
We wish you all 
a Safe and Happy Thanksgiving

Three Simple tips to help you through this holiday:

1. Drink your favorite tea during your feasting break, it will aid digestion. Camomile Tea or Mint Tea will aid with indigestion and upset stomach.
2. If you plan on consuming a lot of spicy food or alcoholic products, drink Aloe Vera drink afterwards. You're stomach will thank you later.
3. If you think you're starting to feel sick, go overload on Vitamin C and  give a super boost to your immune system.

With that said, take you're time with all the good food, remember, you will be eating all day and eating any leftovers tomorrow. Grazing will allow you to enjoy all the good eats. 
Mangan Tayon! (Let's Eat)

November 24-25 
November 26

Happy Thanksgiving!

Now the question is, what is your favorite food for Thanksgiving? We would like to know, leave your comment below.

Friday, November 11

Happy Veterans Day!

To Our US Military
Past, Present, and Future 


for your service, your courage, your family, and your sacrifice in order for us to keep our freedom.

In honor of Veterans Day

10% OFF
For Military with ID

We will be closing at 5:30PM  today in observation of Veterans Day. Regular Hours will resume tomorrow. 

Monday, November 7

Community Events

Annual Asian-American Cultural Festival 
"Taste of Asia" 

Image Courtesy of Be Achorn
The Association of Asian-American Women of San Angelo will be hosting their Annual Asian-American Cultural Festival "Taste of Asia". The Event will take place 5pm-8pm at the McNease Convention Center on Rio Concho. There will be food, dance demonstrations of different Asian cultures, and plenty of activities for everyone.

"This event will kick off the Association of Asian-American Women's fundraising toward our goal of building the Asian Cultural Center in downtown area of San Angelo. The center will allow the Association to offer cultural education, diversity in leadership, and business opportunities."

Image Courtesy of Michelle Morrow
For information please call 325-650-4062 or 325-942-9792. 


 The Association of Asian-American Women of San Angelo. Read More About them.

GET INVOLVED: Group Invites New Members

Culture Counts for Asian Group: Women Aim to Share Heritage Through Center.


From time to time we will post about local events occurring in the Asian community of San Angelo. If there are any event's you would like to have listed feel free to let us know. There will be no cost for advertising on this site for community groups.

In the sidebar to the left is a list of local groups, with links if we have them. If you want your group added let us know and we'll put it in the list. If you have a question about a group or want contact information, just send us a message and we can help you get connected.

Also, remember to tell us of any improvements we can make at the store or on here for you. We like feedback, so let us know.

Thursday, October 27

Food or Fiction? Or Both Here comes Mina Khan

I  just had the great opportunity to cook and interview San Angelo local food writer and book author, Mina Khan with my friend Michelle Morrow.
Mina Khan's debut great novella 
 "The Djinn's Dilemma" 
  will be in bookstores near you  
November 1, 2011.

Can't wait? Pre-order your copy at or Barnes and We had an awesome time here at Mama Nida's Asian Market.

So what's the book about? Well, Let me tell ya!
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It's a novel worth waiting for....

Rukh O’ Shay, half-djinn and assassin, is used to taking out the bad guys. But his latest assignment, Sarah White, is nothing like he expected. A glimpse of her bright aura reveals her gentle spirit, while her luscious beauty clouds his mind and makes him long for only one thing—to taste her.

Sarah shares the feeling of raw desire at Rukh’ s touch. He can turn her on with a glance, and satisfies desires she didn’ t even know she had. But Rukh had been hired to kill her—and the only way to save her is to find out who wants her dead before someone else finishes the job…. 

When you say Djinn..are they like the genies that come out of lamp and ride the carpet?
"No,It's nothing like the genies you see in movies that comes out of a lamp, vase, or rings. The Djinn I wrote about is base on Bangladesh folklore and the stories that the old ladies in the  kitchen talked about...they are like us except they have special abilities."

As a food writer, how did you collaborate food into your story?
"Well, I've incorporated food in my book such as Rukh taste like dark chocolate...and Sarah smells like Vanilla...."

 With such an intense story plot, is there a happy ending?
"Of course there is happy ending. You'll just have to read the book when it comes out."

Follow her blogs: Mina Khan as the Novel Author or as the Food writer. Either way you're in for some good reading and conversations.

 I want to let everyone know this lady is awesome! I had a fun time with great food and great conversations. And thank you Michelle for setting this lunch up.

Friday, September 30

Shirataki Noodles

 In the last few months, we've been getting many requests for Shirataki (しらたき) noodles. Also known as Miracle Noodles. Thanks to Dr. Oz Show and our local newspaper, many consumers are now widely aware of the benefits this miracle noodle can provide as a carb substitute. Shirataki are low carb, low calorie, low fat, high soluble fiber, and gluten-free noodles made from konjac yam or elephant yams.

These Asian yams are also called "Devil's Tongue" Yams and the word "shirataki" means "white waterfall", which describes the translucent appearance of the noodles.

Shirataki have little to no flavors, they absorb the flavor of the sauce or soup that you cook them into. You can find these noodles in most Asian grocery stores and some health stores. There are the traditional shirataki and konnyaku and there are tofu shirataki noodles. Tofu Shirataki are soy base and requires refrigeration before its open therefore it has a shorter shelf life than the traditional ones. It taste great with spaghetti sauce and also great with stir fry or soup. So if you're one of those that doesn't want to give up pasta but needs to lay off the carbs, this is an awesome substitute.

Each package provides a recipe for you to try.

I considered posting a recipe on our blog but there's a place where they've dedicated recipes using this product. Shirataki Noodles Recipes.

Enjoy and Good Eats!

Wednesday, September 28

Recipe: Ampalaya Con Carne

Image courtesy of Wikipedia
Bitter Melon or Bitter Gourd, known to Filipinos as "ampalaya" or "parya". It is widely use in Asia, Africa, and also the Caribbeans. Like it's name suggested, this vegetable is bitter in taste and with it's wrinkly and oval exterior, it's not an appetizing site. However, when mixed with other ingredients and sauces, it brings a savory goodness that is bitter sweet. Plus, it's many health benefits far outweighs the bitter flavor. This recipe we selected is a famous Filipino dish but it is a dish that is similar to many Southeastern bitter melon dish.

Ampalaya Con Carne
(Bittermelon w/ Meat)
Items in yellow means we have it on our shelves at Mama Nida's Asian Market

1 tsbp of vegetable oil
3 cloves of garlic, minced
1 cup of Sliced Onion
1lb Beef, cut into strips ( Chicken or Pork)
2lb Bittermelon, Sliced thinly
1 can of Tausi (black Beans), drained
1/2 cup of water
1 Diced Tomato (Optional)

Note: To reduce bitterness of the bittermelon, soak in water and tsp of salt  for 5-10 minutes. Squeeze excess juice out before cooking.


1. In a medium to large size saucepan, start by sauteing the minced garlic and onion in vegetable oil.
2. Add beef and cook until brown.
3. Add bittermelon, tausi, and diced tomatoes.Then add water.
4. Seasoned with salt and pepper according to your preference.
5. Cover and let simmer for 20 minutes until the water is reduced to half.
6. Done. Serve over steamed jasmine rice.

Mangantayon. Let's Eat.

Monday, September 12

Recipe: Daifuku or Mochi

Mochi (Japanese: 餅) is a Japanese rice cake made of glutinous rice or sweet rice pounded into a paste and molded into shape. The traditional mochi-pounding ceremony is called Mochitsuki.

While also eaten year-round,  mochi is a traditional food for the Japanese New Year. Mochi is also a prominent snack all over Asia. Mochi is also known as daifuku or maoshi or mashu. (

Although the traditional way of making mochi says to pound on a cook glutinous rice into a paste, mochi can easily be prepared with mochiko, glutinous rice flour, and done so in a microwave. The ones I've made and served today was quite a simple recipe to make.

Mochi w/ Sesame Seeds
by: Gigi
Image courtesy of

Serving: 25
Ingredients in orange indicated we have it on our shelves

1 box  Mochiko (Sweet Rice flour)
1/2 cup Powdered Sugar
2 tbsp  Sesame Oil
3 tbsp Roasted Sesame Seed
2 cups Water
1/2 cup potato starch.


1. In a big mixing bowl, combine mochiko, 1/4 cup of sugar, and 2 cups of water. Mix well until batter is smooth.
2. Cover lightly with a plastic wrap (I used a plate) and microwave for 5 minutes.
3. After 5 minutes, remove mixture and mix well. Microwave again for 3 minutes.
4. Let it sit for 5-10 minutes until it is cool enough to handle.
5. Dust over a counter with some potato starch and light up three bowls: Powdered Sugar, Sesame oil, and Roasted sesame seeds.
6. Before starting, I found oiling my hands with sesame oil kept the mixture from sticking to my palms. You'll have to do that every other scoop.
7. When the mochi is nice and cool, scoop a spoonful into your palm and roll it into a ball.
8. Drop it into the bowl of sugar, then into the sesame oil, then into the sesame seed and place onto a plate.
9. Repeat until all the mochi is gone.

Note: If you don't like sesame seed, then don't use them, you can use any seeds or crushed nuts you prefer and use your preferred oil as well. Or, none at all, just coat your mochi with powdered sugar and DONE.

I was told that the Sesame Mochi was good. So try it and you tell me. Good Eats! Mangantayon.

Moon Festival = Moon Cake!!

We will be giving out Moon cake and Mochi samples all day long at the San Angelo's Mama Nida's Asian Market on Bell Street!!!!!Happy Moon Gazing!

We will have White Tea Samples as well...

Friday, September 9

Moon Cake

Moon Cake? What is moon cake? It's a round pastry snack traditionally served during the Mid-Autumn or Moon Festival. These days, they come in round or square shape and filled with goodies inside. After writing about the Moon Festival, we decided to find a good moon cake recipe and share it with our readers.
Azuki (Red bean) Moon Cake 
Recipe courtesy of DLTK by Shirley
Image Coutesy of Jui-Ting Yu

Serving Size: 24
Items in orange indicated we have it on our shelves

1/4 cup of Sugar
2 egg yolks
1/2 cup salted butter
1 cup all purpose flour
1 cup of red bean paste ( You can substitute any jams, nuts, and flavor you'd like for this one)

1. In a Mixing bowl, combine, sugar, butter, and 1 yolk. Stir well.
2. Slowly add flour to make you dough.
3. Form the dough into a ball and wrap in plastic wrap.
4. Refrigerate for 30 minutes.

 Preheat oven to 375 degrees Farenheit while you wait

5. After 30 minutes, take dough out and  form a small ball in the palm of your hand. This mixture should make 24 balls.
6.Using your thumb, make a hole in the center of the dough then fill it with 1/2 a teaspoon of red bean paste. You can leave the hole open or cover it by pulling the dough edge over the filling.
7. Beat 1 egg into bowl and brush it over each cake before placing it on a cookie sheet. This will give a shiny coating over the cake after it is cook and help seal the opening.
8. Put in oven and bake for 20-30 minutes until the outside edges are slight brown.
9. Let cook and enjoy!

Your creation will probably look more like this unless you have moon cake molds.
Image courtesy of DLTK by Shirley
 It's good none the less!

Thursday, September 8

The Mid-Autumn Festival (The Moon Festival)

Image courtesy of Wikimedia

 The Mid-Autumn Festival (Zhongqui Jie), also known as The Moon Festival, or Mooncake Festival, or Lantern Festival, is a popular Asian harvest celebration dating back over 3000 years. It is celebrated from China to Malaysia on the 15th of every 8th month in the Chinese calendar or September/October of the western calendar. It is also the day when the moon is at is fullest and roundest, perfect for moon gazing. The traditional food to eat is for this event is Moon cakes in different varietes. This year,2011, the festival is held Sept. 12, 2011.

In China, the mid-autumn festival is actually a legal holiday and is one of the most important holidays in the country. Everyone gather with families to enjoy the bright moon and eat moon cakes accompanied by lit lanterns. Moon gazing, drinking tea, and BBQ is the main activities during this festival.
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In Vietnam, Mid Autumn Festival is called "Tết Trung Thu" and we will use one of the famous Vietnam folktale for this blog.

Image Coutesy of Jui-Ting Yu
In Vietnam folktale, a woman urinated on a sacred banyan tree and her husband, Cuội, was sent to the moon separating them as a punishment by the sacred banyan tree. Every year, on the mid-autumn festival, children light lanterns and participate in showing Cuội his way back to Earth. The bright lanterns are provide light for his path back to his wife on earth.

Other legends such as the story of the Moon lady  and the Carp who wanted to become a dragon are also told to be the cause of this festival. In China, the famous folktale is the legend of Houyi and Chang'e. No matter, it is known to be a festival to be with family and celebrate the bright moon while eating moon cake.

The traditional food to eat is Moon cake, in every shape and flavor. The moon cake is traditionally base on the shape of the moon symbolizing unity and perfection. Now a days, they come in different shapes, round and square, being the most common. Some countries eat rice cakes or mochi cakes (Glutinous rice soft cake filled with jam or sweet beans).

We will post a recipe on how to make moon cakes soon. Be on the look out for it! Happy Moon Gazing!

Friday, September 2

Labor Day

We will be closed Monday September 5th in observance of Labor Day. Regular hours return Tuesday morning.

We will also be restocking this weekend so come by and see what comes in next week. 

Have a safe and relaxing weekend.

Picture courtesy: Eric Molina

Kaffir or Makrut Lime and its role to Asian Cuisine

Kaffir Lime also known as Makrut or Magrood, is a citrus shrub native to Laos, Malaysia, Indonesia and Thailand which plays a significant part in many Southeast Asian Cuisine.

Kaffir Lime fruit has a bumpy texture that looks like a small lime. However, it's leaves, recognized by its hourglass shape , plays a more important role in Southeast Asian cooking. Kaffir lime leaves has a strong fragrant that gives a citrus like aroma and a lemony taste without the sour component that can't compare to other citrus leaves. Without it, a dish just won't have that distinct savory flavor in the marvelous taste of southern Asian food.

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The Rinds of the lime is commonly use in Lao and Thai Curry dishes.It is an important component in making curry paste. The juice can also be added into drinks or make limenade with it. 

The leaves of a kaffir lime can be use dried and can be stored in a freezer. It is added whole to many soup dishes such as tom yum or minced into a beef panang. In Cambodia, is it an ingredient for making a mashed herb dipping paste called "Krueng". Indonesians love to use kaffir lime leaves  making a tamarind base soup called "Sayur Asam", and along with bay leaves, they use kaffir to season chicken and fish.

 This savory exotic citrus plant is not only popular in the culinary world; It is also known to be a super plant that has many health benefits and just like many citrus fruits, the zest and juice is an excellent cleaning element. It's also a nice fragrant for oils and perfumes.

We have a small kaffir lime tree at home and it stays inside during the cold winter months. But since we do live in West Texas, we keep it in our front porch where it gets plenty of morning sun and a shade in the afternoon. So, next time your recipe calls for kaffir lime leaves, your best bet to find it is at your local Asian Market.

Tuesday, August 30

What's for Lunch: Mama Nida's Fried Rice

After finishing the to-do list for our daily opening, lunch is always the next question. What is for lunch?

Surrounded by many shelves of Asian cooking ingredients and frozen meals, it shouldn't be that hard to come up with something. Oh but it is. After checking what is in the back refrigerator I found some left-overs!

Yeah, I wasn't excited about that either. So, I put on the cooking thinking cap and came up with this.

I call this Mama Nida's Fried Rice, served with a Pork and Eggplant Curry that one of our customers brought for me the other day.

Fried Rice is it's own recipe and it can be as simple as adding fried garlic and oil or as complex as adding meat, veges, eggs, and whatever fancies your taste buds.

Here's how I did it with the available resources that I have.

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Mama Nida's Fried Rice
Serving size: 3-4
Prep Time: 3 minutes
Cooking Time: 5 minutes

Orange means we have it on our shelves.

4 Cups Cold Cooked Rice (Leftover Rice)
2 Duck Eggs or Chicken eggs (Scrambled)
3 Cups Chopped Yu Choy(Choy Sum) or Nappa Cabbage(substitute)
2 Tbsp Fried Onions
2 Tbsp Chopped Basil Leaves
1 Tbsp Sesame Oil
3 Tbsp Soy Sauce 


1. Plug in electric wok and set it on medium heat and add sesame oil
2. Scrabble two eggs into the wok until slightly firm. Crumble up rice so that they are not in clumps and mix the two ingredients together.
3. Add Basil, fried onions, and soy soy sauce. In a folding motion, mix well.
4. Lastly, add the bowl of yu choy or nappa and continue to mix until the vegetables becomes soft.
5. Place the lid on top and turn off the wok. Let it sit for 5 minutes.
6. Serve with leftover meat dish ( I happen to have Pork and Eggplant Curry)


Rice + soy sauce + oil = Fried Rice. Simple. Then you can add whatever vege, meat, herbs, and extra seasonings you want and you've made it your own.

This is a new section we will attempt on our blog to give quick and easy lunch ideas when you're crunch for time and still wants to cook your food. Let us know how you like it.

Friday, August 26

Shichimi Edamame

 Edamame (Eh-dah-MAH-meh) 枝豆, exotic it may sound, edamame is simply Japanese for fresh young soy beans. Edamame is a popular sidedish at Japanese izakaya restaurants with local varieties in demand, depending on the seasons. In China, it is known as maodou (毛豆) meaning "hairy bean" or maodoujia (毛豆荚) meaning "Hairy bean pod". Simply ordering maodou in a Chinese restaurant, you will usually get a boiled and salted soy beans. In Korea, edamame is called Kong (콩) which is a general term for all beans, or (메주콩).

However, there are variety of soy bean with different colors and different flavors.The most popular type we see in America is the green soy beans we normally see in a the frozen section of our local Asian Market. Sometimes a fresh batch can be found in the fresh produce section and those are the best for making you own Edamame at home. Here's how to make a marvelously spicy edamame.

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Shichimi Edamame
Recipe from Cmpany's Coming 
Practical Gourmet Inviting Asian Flavours

Serving size: 2-3 (depending on appetite)

1/2 lbs   Frozen unshelled Edamame                                     
2 tbsp   Mirin                                                                   
2 tbsp   Soy Sauce                                                           
1/2 tsp  Japanese Seven Spice blend (Shichimi Togarashi)    

(Yellow indicates that we have it on our shelves)


1. Boil soy beans pods in salted water for 5 minutes then drain well.
2. In a large frying pan on medium heat, combined the mirin, soy sauce, and shichimi. Stir for about 4 minutes until it is slightly reduced.
3. Add the soy bean pods and mixed well. Make sure that most pods are evenly coated.
4. Serve in you favorite bowl.

So there you have it. It's easy and healthy for you.Enjoy!Mangatayon!

Thursday, August 18

Asian Decors and Gifts.

 When visiting many Asian homes, you'll find that many of their walls are full of interesting oriental accented decors, such as framed Japanese geisha doll, a scroll with Chinese characters, or a giant fan with a cherry blossom design. You'll also notice knickknacks, vases, animals, and Buddhas placed all around their home as decorations.

Why is that?

Friday, August 5

Product of the Day: Sarap Pinoy

Some prefer to make food from scratch and some prefer it the easy way. When it comes to dessert, many chooses to have someone else do it or go to the bakery to get it, if it's a available.

 Now available on our shelves is Galinco Sarap Pinoy Ready dessert Mixes. We will have more in soon and we will let you know how they are as we try them out one by one.

Wednesday, August 3

Halo-Halo Anyone?

Photo from Wikimedia

Halo-Halo (derived from the Tagalog word "halo" meaning "mix") is a famous and all time best dessert/refreshment in Philippines. It's the best way to beat the heat, especially right now with those three digit temperature all over the place.

Halo-Halo is a combination of sweetened fruits and beans mixed with shaved ice and evaporated milk topped with ice cream, leche plan, and/or a scoop of ube and/or pinipig rice.

First, here's the easy route for you who crave for the flavor and simplicity.

It's that simple, mix it all up and top with your favorite ice cream and done.


You can go for the more complex, here's the recipe.


Sweetened Red beans
Sweetened Garbanzos
Sweetened Saba Bananas
Sweetened Kamote
Sweetened Jackfruit
Sweetened Kaong
Sago in Syrup
Macapuno Strings
Coco Gel (Nata de Coco)
Ube Halaya

Shaved Ice

Ice cream (pick your favorite)
Leche Flan
Evaporated Milk

Tall Glass or Bowl

1. Fill half of the glass with your sweetened delicacies, it is up to you how much you want in your mixture.

2. Fill the other half of the glass with shaved ice and pack it down.

3. Pour evaporated milk, sprinkle with sugar ( optional)

4. Topped it with 2-3 small scoop of the ice cream of your choice and/or a small slice of flan and/or scoop of ube halaya

5. Finished it off with a sprinkle of pinipig flakes and ENJOY!

This a beginning of a new tradition for our Facebook Fan.

5% Discount for ALL likes on our Facebook Page!

For the Month of August, we would like to show our appreciations to those who likes us on Facebook. Just Come in and we will discount your total purchase after validating your LIKE on Facebook.


Buy 1 get 1/2 off
Gigi's Jewelry and Accessory Collection.
They are local, uniquely one of a kind.

Tuesday, July 26

Happen to be driving on Bell Street? Look for these two kids for a short time in the afternoon, come inside and get some free yummies. Along with other kids, they are here in the afternoon helping out during the summer. If you missed them, try again the next day. They are only there for a very short period of time.

Saturday, June 25

Happy Fourth of July

Fourth of July!

Dearest Past & Present Soldier,


For your time and dedication, your family's sacrifice and endurance, for your sweat and blood to preserve and protect our country's freedom, independence, and our right to live the American life.


In honor of this Special day

10% Military Discount!

Starting July 27th through July 2nd...

We will be close July 4th.

Wednesday, February 2

Icy delay

We will be opening at noon Wednesday. Normal ours return Thursday.
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Tuesday, February 1

Snow Day

The store will be closed Tuesday February 1 due to the weather. We hope to be reopen regularly on Wednesday, weather permitting. Sorry for any inconvenience.
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Tuesday, January 11

Thai Green Papaya Salad "Som Tam"

Green Papaya Salad also known as “Som Tam” is one of the many dishes popular is Thailand. It is mostly serve with Thai sticky rice and a meat. Som Tam is to Thai as Kimchi is to Korean. It is simple, low calorie, and full of flavor, plus very nutritious.
We’ve got fresh green papaya available this week so here is a recipe to try for your dinner menu this week.

Read More

Thai Green Papaya Salad w/ Dried Shrimp (Som Tam Thai)
Serving Size: 4
Prep Time: 20-30 minutes
(Available at Mama Nida's Asian Market)
  • 1 Green Papaya (small to medium size) Shredded
  • 3 tbsp Palm Sugar
  • 1 Lime
  • 1-2 Gloves Garlic
  • ½ cup Carrots, shredded
  • 3 tbsp Fish Sauce
  • 2 tbsp Dried Shrimp
  • 2-3 Thai chili pepper
  • ½ cup Cherry tomatoes, halved
  • 3-4 tbsp Roasted peanuts, chopped

  1. Peel the outer green layer of the papaya then rinse well. Shred the papaya lengthwise using a regular cheese grater using the largest size hole. Continue to turn the papaya as you shred until you get closer to the middle, try not to puncture a whole so that the seeds doesn’t come out. Place your shredded papaya in a bowl and set it aside.
Note: In Thailand, green papaya salad is made using a Deep Clay Mortar, a Wooden Pestle, and a spatula. If you have these at home or similar to it, then continue onto the instruction #2. If you do not, scroll down to Alternative Instructions.
  1. Smash a clove of garlic first to bring out the aroma.
  2. Add the shredded carrots and cherry tomatoes then pound a few times to bruise them and release their juices.
  3. Add the desired amount of chili peppers and crush according to your preference.
  4. Add the rest of the ingredients: shredded papaya, dried shrimp, toasted peanuts, fish sauce, lime juice, and palm sugar. Push the mixture into the mortar with the pestle and use the spatula to stir the mixture well.

Alternative Instruction: If you do not have a deep big mortar….
2. Crush the garlic cloves, tomatoes, thai chili and carrots separately using a small mortar or by using a meat tenderizer mallet and a chopping board. Set them aside in a large bowl.
3. Add dried shrimp, fish sauce, lime juice, and palm sugar into the bowl
4. Spread the shredded papaya on a chopping board and pound on it a few times using a meat tenderizer to encourage bruising along the favors of the mixture to soak in. Then add the papaya into the bowl and mix well.
Green Papaya salad is usually serve with sticky rice and some type of meat dish. Along with the dish is a side of fresh basil which aids in cooling your mouth from the hot spicy burn of the chili.