Green Papaya Salad, Mango Shakes, and Doughnuts

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.

I made mango shakes to go with our papaya salad, to complete the holiday experience. Frozen mango cubes, mango juice, ice cubes, simple syrup and water blended up until it’s silky smooth. So good.

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.

Bistro Morgan Menu, Reviews, Photos, Location and Info - Zomato

Leave a Reply

Your email address will not be published.