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Test Trial #1—Green Papaya Salad

This video documents the very first day on set at the Wellness Center of City Heights. The High School Interns as well as the Video in the Community group work together to test our three green papaya recipes to see which one tastes the best. Each was made with slightly different ingredients, and one with the traditional mortar and pestle. Watch the video to see which one we chose to make for our first episode. Watch our first episode. Also see Green Papaya Salad Cultural Story.

Nathan’s Cambodian Green Papaya SaladQuinoaRecipePic

Makes 8 servings

  • 3/4 cup per serving
  • Prep time: 20 minutes
  • Cook time: 0 minutes 


  • 1 Green Papaya (about 3 cups peeled and grated) (please note in picture below: Use green papaya, on the right — very different from the traditional orange papaya, on the left)
  • 4 gloves garlic
  • 1 cup shredded carrots
  • 15 green beans, peeled, halved, seeded
  • 10 large cherry tomatoes, halved
  • 1 cup dried shrimp, soaked in warm water
  • red chili pepper
  • 1/2 cup peanuts


  • peanuts
  • assorted mints
  • pork rinds

Lahong sauce

  • 3 T pure palm sugar
  • 4 limes, juiced
  • 1 tsp. shrimp paste
  • 2 T frozen crab (liquid only)
  • 1/4 cup anchovy fish sauce
  • 1 T fish sauce


  1. In a large bowl, add palm sugar, lime juice, shrimp paste, frozen picked crab, anchovy fish sauce, and fish sauce.  This is the lahong sauce.
  2. Stir ingredients together.
  3. With a mortar and a pestle, smash garlic until smooth.
  4. Pound thai chili peppers together with the garlic.
  5. Pound in shrimp, pickled crab, string beans, carrots, and papaya.
  6. Pour 1-2 ladles of the lahong sauce.
  7. Add tomatoes and pound gently.
  8. Plate and enjoy!


Jesse’s Shrimp CevicheCeviche2


  • 1 pound medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces
  • 1 cup freshly squeezed lime juice
  • 1 cup peeled, seeded and finely chopped cucumber
  • 1 cup seeded and finely chopped tomato
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped red onion
  • 1 serrano chile pepper, deveined, seeded and minced
  • Salt, for seasoning
  • Tapatio, optional
  • Tostadas for serving


  1.     Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can “cook” in the lime juice.
  2.     In a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly.
  3.     Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate.
  4.     Season to taste with salt and Tapatio.
  5.     Serve with tostadas.



This all-American favorite can be broiled indoors or taken outside to grill.

Makes 6 servings

  • 1 burger per serving
  • Prep time: 20 minutes
  • Cook time: 10 minutes


  • 1 pound lean ground beef
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 6 whole wheat hamburger buns


  • 1 avocado, sliced, about ½ cup
  • 1 tomato, sliced, about 1 cup
  • 1 onion, sliced, about ½ cup
  • ¼ head lettuce, sliced


  • In a large bowl combine ground beef, garlic powder, onion powder, cumin, black pepper, and salt.  Shape into 6 patties.
  • Place burgers on a broiler pan and broil for 5 minutes, flip and broil for another 3 minutes.
  • Toast hamburger buns, if desired.
  • To serve, spread 1 tablespoon mustard on each bun.  Place cooked patties on buns and top with avocado, tomato, onion, and lettuce.


  • Use your hands to mix the ground beef to distribute spices evenly to each burger.


Sweet Potato Apple Pie

Sweet potatoes and apples brought together for this holiday classic. Leaving skins on sweet potatoes gives more fiber and nutrition. Enjoy the taste of your sweet potatoes without the additives!


Makes 8 servings

  • 1, 2-inch slice per serving
  • Prep time: 20 minutes
  • Cook time: 30 minutes


  • 1 cup whole wheat flour
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • 2 tablespoons cold non-fat milk


  • 2 cups cooked or canned sweet potatoes
  • 1.5 cups apples
  • 4 egg whites
  • 2 tablespoons non-fat milk
  • ½ teaspoon vanilla
  • 3 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice


  • Place sweet potatoes and apples in a microwave safe container and cover.  Heat in microwave on high for 5 minutes or until apples are soft.  Remove apples and microwave potatoes on high, another 2 – 4 minutes, until soft.
  • [For a sweeter pie, roast sweet potatoes and apples at 425°F until soft]
  • Preheat oven to 375°F.  Lightly oil an 8” or 9” glass pie dish with cooking oil or nonstick cooking spray.
  • In a large bowl, mix flour and salt with wire whisk. Stir in oil until mixed. Add milk until mixed completely.
  • Place dough into middle of prepared glass pie plate. Spread dough out with hands covering the bottom of the plate and up the sides.  Bake for 10 minutes and remove to cool.
  • While crust is cooking, combine cooked sweet potatoes, apples, eggs, milk, vanilla, sugar, and spices.  Place in a blender container or food processor and blend until smooth.
  • Pour mixture into baked crust once cooled.  Bake for 25 – 30 minutes or until center is set.  Check pie halfway through cooking.  If crust is becoming too brown, cover edges with foil.
  • Cool before cutting.  Serve immediately, and store leftover pie in the refrigerator.


  • No time to bake the apples and potatoes?  This filling can be prepared even quicker by using canned sweet potato or pumpkin filling, and applesauce.


Baked Beans

  • Serves 15-25 people


  • three cans of Bush’s baked beans
  • one can of pinto beans
  • brown sugar
  • regular sugar
  • syrup
  • pineapple juice
  • ground beef or ground turkey
  • red bell peppers
  • green bell peppers
  • onion
  • cinnamon

Cooking the Meat

  1. Cook the meat for 5 minutes then add in chopped bell peppers and onions. Continue cooking meat until the meat turns brown and the veggies are soft.
  2. Once done set it aside.

Preparing the Beans

  1. Open the cans of beans and pour it in a baking tray with a fitted lid. Next add in the cooled meat.
  2. Mix the two together in the tray.
  3. Now add in your seasoning (brown and regular sugar, syrup, pineapple juice, cinnamon).

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. Cover and bake for 20-30 minutes.
  3. Let beans cool for 3 minutes before serving.


Quinoa Veggie Salad

Makes 6 servings

  • 1 cup per serving
  • Prep time: 10 minutes
  • Cook time: 20 minutes


  • 2 c quinoa
  • 4 c water, veggie or chicken broth
  • 2 T olive oil
  • 1 t grated lemon rind
  • 2 t lemon juice
  • 1/2 t salt
  • 1 c cherry tomatoes, quartered
  • 1 green bell pepper chopped
  • 1/2 cucumber, chopped
  • 2 medium carrots, chopped
  • 1/3 c (1 1/2 oz) feta, crumbled (optional)
  • 2 scallions, finely sliced


  1. Rinse quinoa. Bring water or broth to a boil in large saucepan; stir in quinoa. Cover, simmer 15 minutes until absorbed. Alternate: add quinoa and liquid to rice cooker, cook for a normal cycle.
  2. Whisk together olive oil, grated lemon rind, lemon juice and salt for dressing.
  3. Add dressing and remaining ingredients to quinoa; toss well and serve.
  4. Alternate: veggies can be steamed as quinoa finishes.

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