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Mango with sticky rice

16 of October 2011

It’s mango season here in Thailand, and the best way to enjoy them is to pair the sweet fruit with sweet and salty coconut-milk sticky rice. Khao Nieow Ma-muang is a very popular dessert.

How to make
Soak the sticky rice for at least an hour before steaming.
Steam for 20 minutes on medium-high in a sticky rice steamer. If you don’t have a sticky rice steamer, you can try steaming in a bowl in a covered saucepan with an inch of water at the bottom of the pan. You could also try using a regular steamer, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through.

While steaming, prepare the sauce for the rice. Add the 1/2 cup of coconut milk to a saucepan along with the 1 1/3 tablespoons sugar & 1/4 teaspoon salt, and stir over low heat until dissolved. Set aside.

Prepare the topping sauce as well. In another small saucepan, add the 1/4 cup coconut milk, 1 1/2 teaspoons sugar, and 1/8 teaspoon salt, and stir over low heat until dissolved. Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Stir until thickened, and remove from heat.

When the rice is finished, spread out in a shallow bowl and cover with 1/2 the thin sauce (the sauce you made first). Stir well and keep adding more until you reach saturation point. Depending on the rice used, it should be around 75% of the sauce. You may need to use it all. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid. I usually add until just before I see puddles of coconut milk. Stir well and cover with a towel. Let the rice absorb the coconut milk for 10-15 minutes.

Slice mango as shown and arrange on a plate. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Garnish with toasted sesame seeds or fried salty mung beans.

The best mango to eat with this dish is called ‘Naam Dok Maai’ (flower nectar mango), which is available in South East Asia. In many Asian groceries in the West you can find a yellow-skinned mango which is skinny and pointy. This works a lot better than the round, red/orange mangoes from Mexico & the Caribbean, which are not anywhere near as yummy as the Asian mangoes.

Make sure you use sticky rice and not regular Thai rice in this dish. Sticky rice is sometimes called glutinous rice. The grains are whiter and fatter than regular rice.

Do not refrigerate the sweet sticky rice — it turns into a rock-hard mess which tastes awful. If you have to make it ahead of time, just leave it out on the counter. It’ll last for a few hours no problem.

Chao Koh brand coconut milk is the best to use in this dish. If you can find it in a paper carton, it’s better than a can. If you cannot find Chao Koh, do not, by any means use a brand of coconut milk that does not originate from Thailand. The local supermarket variety will ruin this dish!

I really like a slightly cold mango with slightly warm rice. It compliments the sweet & salty of the dish.

Thai national cuisine

12 of June 2009

Geographically Thailand is at the crossroads of Asia so it is hardly surprising that other Eastern cultures have played a role in the development of the national cuisine. The Thais is blessed with a country free of a colonial past so what influences there have been have occurred slowly, naturally and as a matter of choice and have not detracted in any way from the distinctive and unique traditional flavours.

Popularity of Thai food has been phenomental and in high streets throughout the world more and more restaurants, ranging from small family style eateries to large, opulent establishments, have neen opening their doors to introduce this very special spicy-salty-sour-sweet cuisine through such gastronomic delights as Tom Yam Kung (hot and sour prawn soup), Tab Tim Krob (water chestnuts in coconut syrup) and Yam Pla Duk Full (deep fried catfish with mango sauce).

Thai food seems to be that it must be chilli hot. Certainly, there are some dishes eaten with great gusto by the local people wich may well cause unsuspecting first timers to momentarily gasp for air but generally the cooking technique is all about balance; a balance of spices, herbs, roots and leaves, carefully blended to enhance the natural flavours and textures of the main ingredients.

Beside the qualities of pleasing appearance and excellent teste, Thai food is also light and nutritious, as diametrically opposed to junk food as it is possible to be and, as much, is very much a food of the present time; a time when the benefits of a more healthy diet are being universally acknowledged.

Here is how to cook the most famous Thai sour soup:

Tom Yam Kung (Spicy Prawn Soup)tom_yam_kung

8 fresh king prawn
600 ml chicken stock
2 tomatoes, quartered
200 g oyster mushrooms, sliced
3 kaffir lime leaves, shredde
1 tablespoon coarsely chopped galangal
2 lemon grass stalks, crushed and cut into 3 cm long slices
1 teaspoon stir-fried chilli paste
4 fresh chillies (prik knee noo), finely sliced
2 tablespoons fresh lime juice
fish sauce to taste
fresh coriander leaves

Shell and de-vine the prawns, leaving the tails attached.

Bring the stock to a boil and add the tomato, mushrooms, lime leaves, galangal, and lemon grass.. Bring back to the boil, then add the prawns, reduce the heat and cook until the prawns are tender.

Add chilli paste, chilli, lime juice and fish sauce and stir well, then transfer to steamboat with the chimney filled with hot charcoal and garnish with fresh coriander.

Chillies, both fresh and dried, are widely used in Thai cooking. Quantities should be adjusted according to personal teste. Those most frequently used in the following recipes are:prik-chi-fa

  • Prik Khee Noo (small or birds eye)
  • Prick Chi Fa (medium to large)
  • Prik Khee Noo Haeng (small dried)
  • Prik Chi Fa Haeng (medium to large dried)
  • The Thai name (Prik) is the same for red and green chillies.

Thai Tea – Cha Yen

17 of November 2008

How to make Thai tea

Thai Tea – Cha Yen

Thai iced tea is very simple to make Thai Tea is a real favorite in Thailand. When you buy Thai Tea on the street, you normally get it in a small plastic bag with a straw.

There are two styles of Thai iced tea: with or without milk. Tea with milk is called cha yen. Tea without milk is called cha dum yen.

You will see small coffee/tea shops sprinkled all over Thailand. However, unlike in the US or Europe, Thai people like their iced tea on the go and take it with them in a small plastic bag with a straw sticking out. Very few people sit at the shop and drink it leisurely. In fact, many shops have no place to sit. You can find Thai Tea at Asian Supermarket: Thai tea seasoning mixed: It’s very easy to make just like you find in Thailand,

Thai tea

Cold Thai Tea – Cha Yen

1 Serving

1-2 tablespoons thai tea seasoning mixed

1 tablespoon Sweet condensed milk

1 table spoon Sugar

1 teaspoon milk

1 cup hot water

Add sugar and sweet condensed milk to a glass or cup. Put one tablespoon of Thai tea to a tea sock. Place the tea sock directly above the glass. Pour hot water into the tea sock. Set the tea sock aside. Stir until the sugar and sweet condensed milk are dissolved. Add Ice and top the tea with milk.
Good luck 🙂

Written by La (Salisa)