The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned...
Author: Anna Stockwell
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle. Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month.
Author: Prasan Fargrajang
