1 teaspoon sugar
¼ teaspoon MSG
1 garlic cloves
4 to 5 chili pepper
1 to 2 tablespoon fish sauce
1/2 teaspoon shrimp paste
2 teaspoons lemon juice
1 to 2 cup green papaya (finely shredded)
½ cup cherry tomatoes (sliced in 3rd)
In a large mortar, add sugar, MSG, garlic, pepper and shrimp paste, then pound with a pestle into tiny bits, add papaya, lemon juice, fish sauce and tomatoes. Mash gently until all ingredients are well mixed.
This dish goes great with fried chicken.
1.5 lbs of ground pork
5 oz. cellophane noodles (clear noodle)
2-3 T. soy sauce
1/4 T. black pepper
2-3 T. oyster sauce
2 cloves chopped garlic
1/4 T. red wine
1/2 head onion chopped
4-5 carrots shredded
1/2 head cabbage shredded
2 packages spring roll wrappers (25 wrappers per package)
Add salt if needed to taste
Heat a medium size pan with oil, put about 2 cloves chopped garlic until turn golden brown, put ground pork and stir until cook. Drain out all the fatty liquid, then season pork with black pepper, 2-3 T. of oyster sauce, ¼ T. red wine. Mix and let it sit to cool.
Soak cellophane noodles in warm water, let sit. Five minutes later, drain water, chop noodles Shred carrots, chop cabbage, and mix everything together. The wrapper package should explain how to roll them, roll according to package directions and use egg white to seal the spring roll after finish rolling. Fry spring rolls over medium heat, half submerged in oil, until sort of golden brown.
Heat in a pre-heated oven at 375 degree on a wire rack for about 10-12 minutes until crisp.
Special Note: Recipe from http://www.nyenoona.com