Mint San Francisco
Mint San Francisco

Another Som Tum question?
So I finally made it! One thing I am concerned about is the papaya I used; it was white and pink inside. It was a green papaya, I am wondering if it was the wrong type of green papaya? or was it something to do with the ripeness?? By the way, when I tasted the Papaya it was not bitter but it was bland.
Otherwise it was very good. I added mint leaves and prawns. I got the right combo of spices! - Aroi mak mak!
Please confirm about the Papaya. I live in San Francisco, CA, USA by the way.
Thanks
The green papaya turns red and the meat soften when it's ripe. What you're describing is a slightly ripe papaya, who is still doable for Som Tum. People even in Thailand also put carrot in Som Tim too. So there;s no rule as long as it's Ario Mak Mak.
PS> you can put anything in it, it's a free world.
Huatia, Pervian slow-cooked beef with herbs or Seco de Costillas?
I would really like to replicate the Seco de Costillas from Limon Rotisserie in San Francisco; however, I cannot find any recipes. The closest recipe I found was Huatia. It calls for bunches of mint, tyme, rosemary, oregano, cilantro and flat leaf parsley. How big is a bunch? Or does it mean the entire bunch you buy from the store? It seems like A LOT.
Does the measurement "bunch" refer to the entire bunch you buy or a handful?
Huatia Recipe:
3/4 cup White Vinegar
1 tbl Ground Cumin
3 x Fresh Mirasol Or Other Hot Chilis, Seeded And Minced
4 tbl Vegetable Oil
Salt
4 lb Boneless Chuck Or Round Steak, Cut In Large Chunks
4 med Yellow Onions, Peeled And Quartered
1 bn Fresh Mint
1 bn Fresh Thyme
1 bn Fresh Rosemary
1 bn Fresh Oregano
1 bn Fresh Flat-Leaf Parsley
1 bn Fresh Cilantro
6 x Sweet Potatoes
Peruvian Lomo Saltado
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Hot & Spicy Main Dish
Mexican Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Vegetable Oil
1/2 Cup Onion -- sliced
2 Cloves Garlic -- minced
1/2 Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2 Cups Potato -- cubed and cooked
1 Tablespoon Jalapeno Pepper -- diced
1/2 Pound Sirloin Steak -- sliced thin
1 Tomato -- chopped
1 Teaspoon Fresh Oregano
Salt And Pepper -- to taste
Heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to
brown. Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, salt and pepper.
Serving Ideas : Serve with steamed rice.
NOTES : Lomo Saltado is the most popular beef dish in Peru
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Cupos (Ground Beef Peruvian Dish)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ground Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Head cabbage
1 Lb. ground beef
3 onions
1/2 Lb. rice (white)
5 Pieces bay leaf
4 Cans tomato sauce
2 Long sausages (pork or beef)
Boil cabbage, takes about 30 minutes. Take cabbage and
start peeling the leaves. Ground beef and rice; put in the
cabbage. Mix tomato sauce and chopped onions together with bay
leaves. Cook the ground beef until turn brown. Mix sauce and
meat together. Cut sausages in small portion. Let it cook for
45 minutes, then ready to eat.
000000000000000000000000000000000000000000000000000000000000
Pollo a la Nogal Estilo Peruano (Peruvian Wal
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ea Chickens -- cut up
Water to cover
1 ea Loaf bread -- crust removed
1 cn Evaporated milk
2 tb Aji chile powder, or
-substitute New Mexican
1 ea Onion -- minced
1 t Cumin
1/2 ts Coriander
Freshly ground black pepper
1 c Grated Parmesan cheese
1/2 c Walnuts -- peeled and finely
-ground
4 ea Hard-boiled eggs -- sliced
Cook the chickens in boiling water until tenbder,
about 25 minutes. Shred the chicken and set aside.
Soak the crustless bread in the milk in a separate
container. Add the chile powder and mix.
Place the onion in a skillet with the oil and saute.
When the oil comes to a boil, add the salt, cumin,
coriander, and pepper to taste. Cok the mixture for a
while, then add the soaked bread, mashed smooth. Next
add the shredded chicken and the grated cheese. Simmer
for 20 minutes, covered, checking to see that the
mixture does not burn. Then add the walnuts, stirring
to blend them in. Serve hot, garnished with
hard-boiled eggs.
_
Rolling Up & Down Dolores Street to the Mint -San Francisco
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