Thai Cooking

September 28, 2013 (WLS) -- Kendall College is known for its culinary program. They do a lot of international classes and actually teach their classes in six countries.

Right now, Kendall, in partnership with the Thai Consul General, is hosting a chef from Bangkok. Wilairat Kornnoppaklao, aka "Chef Aye," Culinary Expert/ Instructor of Suan Dusit International Culinary School, Bangkok, Thailand, came into our ABC7 studio to show us how to make an authentic Thai salad.

Chef "Aye's" Recipe: Som Tum (Green Papaya Salad)
Serves: 2-3

Ingredients:

10 oz. green papaya
5 cloves garlic, chopped
4-6 bird's eye chilies
4 cherry tomatoes, halved
3 oz. long beans, cut into 1 inch pieces
2 - 4 tbsp roasted peanuts
2 tbsp dried shrimp (optional)
2 tbsp fish sauce
2 tbsp palm sugar, grated if purchased as a whole piece (can substitute sugar)
3 tbsp lime juice

To garnish:

1 cup shredded red cabbage
fresh bean sprouts
1/2 cup long beans, cut into 1-inch pieces

Preparation:

1. Peel papaya. Cut flesh into a fine julienne. Discard seeds. Reserve.

2. In a mortar and pestle, pound chilies and garlic together to form a chunky paste.

3. Add peanuts, dried shrimps, tomatoes and beans. Mix to incorporate.

4. Add fish sauce, palm sugar and lime juice.

5. Add shredded Papaya, fold it in.

6. Put on a serving platter and garnish with red cabbage, fresh bean sprouts and long beans.

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