Apparently Scott is not sick of papaya salad, because last weekend he spent $8 on a green (unripe) papaya. We used it to make a buttload of papaya salad, with basa filet mixed in. It was incredible.
It was easy to shred the papaya with our Thai vegetable shredder thingy. And I used our pressure cooker to perfectly cook the fish and green beans in 4 minutes.
I didn’t really have a recipe, I just mixed shredded green papaya, bean shoots, steamed green beans, cilantro, cherry tomatoes, peanuts, and the basa filets, plus a sauce made from lots of fish sauce and lime juice, and a bit of brown sugar, chili flakes, sesame oil and salt. It was great.
A 15 year old Melbourne kid named Morgan spends all his free time making doughnuts. School is out this week so he had a pop-up shop all week in Windsor, near where we live. I’d heard about him from a bunch of different sources so I went to check it out this morning.
I forgot my phone in the car so I couldn’t take a picture of the exact descriptions, but clockwise from the top: Cookies & Cream with custard syringe, Cinnamon Nutella, Lollies with strawberry filling, and Vanilla Chocolate Glaze with raspberry syringe.
The doughnuts are soft and fluffy, not oily at all. I liked that the glazes are made of chocolate. And the fillings are generous, there must have been a few tbsp of Nutella in the cinnamon one!! My favourite was the Cookies & Cream.