Comments on: Vihreän papaijan tuoksu http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/ Slow food, no drama. Antti & Anna, Finnish siblings blog about food. Fri, 21 Nov 2008 18:02:29 +0000 http://wordpress.org/?v=2.6 By: Hallatar http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-139 Hallatar Wed, 15 Feb 2006 17:24:46 +0000 http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-139 Oi miten herkullisia sivuja! Ja todella korkealaatuisia kuvia! =) *hymyilee suu korvissa* Oi miten herkullisia sivuja!
Ja todella korkealaatuisia kuvia! =)

*hymyilee suu korvissa*

]]> By: Anna http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-133 Anna Wed, 15 Feb 2006 12:55:16 +0000 http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-133 Zsofi, I've never been to Cambodia, although I'm dying to go whenever I move to a time zone that is just a little bit closer. Last summer, we happened to find a Cambodian family restaurant in Vancouver, BC. The place didn't look like anything special, and it's located in the dodgier parts of the city, but there was a line of about six people, and a young Cambodian-Canadian customer told us that the place was well worth a wait, so we lingered on. Khmer food was new to us but stunning in its simplicity and packed with flavor - one of my best dining experiences last year. I loved the simplicity and harmony of the flavors. Their green papaya salad was delectable, accompanied by some sort of crab dish. I live in Manhattan, so I finally took the time to look for green papayas in Chinatown. I found one for less than $2 in a vegetable stall on Bowery. When grated or julienned, it tastes quite a lot like raw turnip - a taste that is a lot more familiar to Northern Europeans than papaya... This recipe was a nice try but I still quite haven't figured out how to recreate the salad I ate in Vancouver. Anyway, I'm sure you are going to encounter some truly wonderful food on your trip - happy tasting! Zsofi, I’ve never been to Cambodia, although I’m dying to go whenever I move to a time zone that is just a little bit closer. Last summer, we happened to find a Cambodian family restaurant in Vancouver, BC. The place didn’t look like anything special, and it’s located in the dodgier parts of the city, but there was a line of about six people, and a young Cambodian-Canadian customer told us that the place was well worth a wait, so we lingered on.

Khmer food was new to us but stunning in its simplicity and packed with flavor - one of my best dining experiences last year. I loved the simplicity and harmony of the flavors. Their green papaya salad was delectable, accompanied by some sort of crab dish.

I live in Manhattan, so I finally took the time to look for green papayas in Chinatown. I found one for less than $2 in a vegetable stall on Bowery. When grated or julienned, it tastes quite a lot like raw turnip - a taste that is a lot more familiar to Northern Europeans than papaya… This recipe was a nice try but I still quite haven’t figured out how to recreate the salad I ate in Vancouver. Anyway, I’m sure you are going to encounter some truly wonderful food on your trip - happy tasting!

]]> By: Antti http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-132 Antti Tue, 14 Feb 2006 16:13:12 +0000 http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-132 Zsofi, Anna and I are trying to figure out the best way to phase Doughboy into a bi-lingual blog... Shouldn't take too long I hope. A few weeks ago in New Zealand I met some people who were raving about Cambodia as an unspoilt travel destination. Please do share your experiences in English also when you come back :) Zsofi,

Anna and I are trying to figure out the best way to phase Doughboy into a bi-lingual blog… Shouldn’t take too long I hope.

A few weeks ago in New Zealand I met some people who were raving about Cambodia as an unspoilt travel destination. Please do share your experiences in English also when you come back :)

]]> By: Chili&Vanília http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-131 Chili&Vanília Tue, 14 Feb 2006 15:59:23 +0000 http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-131 Oh, what a shame we don't understand eachothers languages!!I think you are writing about some cambodian food? I'm going there in April, I would love to read your post. But it's good that you have put the links to the English recipes:) Zsofi Oh, what a shame we don’t understand eachothers languages!!I think you are writing about some cambodian food? I’m going there in April, I would love to read your post. But it’s good that you have put the links to the English recipes:)
Zsofi

]]> By: Anna http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-130 Anna Mon, 13 Feb 2006 23:28:03 +0000 http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-130 Pille, I was tickled to death by "Polish-Mexican" and bortsch noodles... Both sound like crazy, fun cultural collisions, like expat food bloggers, sort of ;) What I do not like is the nonsense fusion food that used to be so prevalent in restaurants some years ago, wholly based on unhappy marriages of ingredients that were never intended for each other. In Helsinki, this trend just won't go away. Every time I visit, food still arrives piled in a tower, inevitably garnished with pea shoots. Death to scallops with fresh strawberries and vanilla sauce! Pille, I was tickled to death by “Polish-Mexican” and bortsch noodles… Both sound like crazy, fun cultural collisions, like expat food bloggers, sort of ;)

What I do not like is the nonsense fusion food that used to be so prevalent in restaurants some years ago, wholly based on unhappy marriages of ingredients that were never intended for each other. In Helsinki, this trend just won’t go away. Every time I visit, food still arrives piled in a tower, inevitably garnished with pea shoots. Death to scallops with fresh strawberries and vanilla sauce!

]]> By: Pille http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-129 Pille Mon, 13 Feb 2006 19:57:11 +0000 http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-129 I'm far from being a "fusionist", but who knows, I might go and get some "lanttua tai naurista" and give your recipe a go:) I’m far from being a “fusionist”, but who knows, I might go and get some “lanttua tai naurista” and give your recipe a go:)

]]> By: Anna http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-128 Anna Mon, 13 Feb 2006 19:31:20 +0000 http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-128 Luulis että tollainen korisysteemi löytyy ihan tavaratalosta, tyyliin Stockalta - tai sitten jostain pingpong-kaupasta. Sticky riceä oon ainakin ostanut 1990-luvulla Helsingissä ja kai sille jostain joku kypsytin pitäis löytyä. Kun tuun käymään Suomessa maaliskuussa mulle tulee serious issues tullin kanssa - tekee mieli raahata mukana niin paljon kaikkea kivaa. Mulla on Suomessa ollut iät ja ajat sellainen 1970-luvun kotitalousopejen suosittama perunahöyrytyslävikkö ("arvokkaat vitamiinit talteen etteivät mene keitinveden mukana hukkaan"), mut ei se oo yhtään kiva - varsinkin kun se yleensä räpsähtää kriittisellä hetkellä kokoon. Tuleen syttyvä bambukehikko synnyttää sitä paitsi paljon paremmat lieskaefektit - palohälytin oli eilisen irtiruuvattuna... Luulis että tollainen korisysteemi löytyy ihan tavaratalosta, tyyliin Stockalta - tai sitten jostain pingpong-kaupasta. Sticky riceä oon ainakin ostanut 1990-luvulla Helsingissä ja kai sille jostain joku kypsytin pitäis löytyä. Kun tuun käymään Suomessa maaliskuussa mulle tulee serious issues tullin kanssa - tekee mieli raahata mukana niin paljon kaikkea kivaa.

Mulla on Suomessa ollut iät ja ajat sellainen 1970-luvun kotitalousopejen suosittama perunahöyrytyslävikkö (”arvokkaat vitamiinit talteen etteivät mene keitinveden mukana hukkaan”), mut ei se oo yhtään kiva - varsinkin kun se yleensä räpsähtää kriittisellä hetkellä kokoon. Tuleen syttyvä bambukehikko synnyttää sitä paitsi paljon paremmat lieskaefektit - palohälytin oli eilisen irtiruuvattuna…

]]> By: Antti http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-127 Antti Mon, 13 Feb 2006 17:36:06 +0000 http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-127 Höyryttäminen on DA kypsennysmuoto. Mulla on tuossa just lohimedaljonki thaimarinadissa ja kasa vauvabokchoytä odottamassa höyrysaunaan pääsemistä :) Nams! Höyryttäminen on DA kypsennysmuoto. Mulla on tuossa just lohimedaljonki thaimarinadissa ja kasa vauvabokchoytä odottamassa höyrysaunaan pääsemistä :) Nams!

]]> By: Polkkapossu http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-126 Polkkapossu Mon, 13 Feb 2006 15:22:45 +0000 http://www.taikinapoika.com/2006/02/13/vihrean-papaijan-tuoksu/#comment-126 Hitsi kun ei oo höyrytyskoria :( Hitsi kun ei oo höyrytyskoria :(

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