Mango Sticky Rice - ข้าวเหนียวมะม่วง
Mango sticky rice (khaoniao mamuang) is one of the most traditional Thai desserts and also one of the most delicious ones. It all starts with glutinous rice, that is cooked in the coconut milk. A funny fact is that unlike other deserts, this one is served warm or room temperature. The fresh and sweet mango gives the twist that will make your mouth explode. So let's start this delicious recipe. Ingredients: 1 peeled mango 1 cup coconut milk 2 pinches salt 1 cup glutinous rice 2 tablespoons sugar Preparation: The traditional way of cooking the rice, it is soaking it overnight in water and then steamed it. But if you want to do this step in a fast way with the same result, just soak the rice in a bowl with warm water (the water level should be just above the rice) for about 10 minutes and put it in the microwave for 3 minutes full power. Check if it is cooked and if no,t just heat it up again for 3 minutes and so on, till is fully cooked. Cover the bowl so that this process can be quicker. Meanwhile, let"s show some love to the coconut milk. Heat the coconut milk over medium heat and add the sugar and salt. Be very careful during the coconut milk in heating because it quickly curdles if starts boiling. Here you need to slowly stir and start to imagine yourself eating this amazing desert. Pour 3/4 of the coconut milk over the rice and wait 5 minutes. Magic is about to happen. Get your favorite bowl or dish and set two spoons of rice and the mango. Pour some spoons of the rest of the coconut milk into the rice and mango. If you have roasted coconut chips, it will take this dessert to another level. I hope you enjoyed this recipe and please share your Mango Sticky Rice and your thoughts. “Cooking with love provides food to the soul.”
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This is one of my favorite Thai dishes. Tom Kha Kai (you pronounce Tom Kha Gai).
It is a chicken galangal (Thai ginger) soup with coconut milk. It is a spicy (pet) and sour (bpriao) soup that will make your soul smile for sure. It combines strong flavors with a fresh twist from the galangal (kha) and fresh herbs. It is very popular in Thailand and also Laos. The recipe is very simple and easy. The good quality ingredients are the ones creating the magic in the end. Ready for a cooking lesson? Here we go. My dear Dao gave me this recipe. Ingredients: 6 cups coconut milk 400 grams chicken breasts 3 stocks fresh lemongrass a piece thumb size of galangal 6 to 10 kaffir lime leaves 5 to 10 Thai chilies couple limes 200 grams mushrooms (oyster mushrooms are the best for this recipe) 2 small tomatoes 1 big white onion 1 bunch of cilantro Salt The first step is to chop everything. So, cut you galangal in slices. This can be a tough task because it is hard, but be careful and don’t lose your faith. Then slice off the bottom of your lemongrass and take of the first leave and then slice them diagonally. Time for the stove! Medium heat and start heating 3 cups of coconut milk. If you are using coconut milk in a can, you need to dissolve it in water, because it is more thick and buttery that the fresh one. So go for one can of coconut milk mixed with one can of water. Then just toss the galangal and lemongrass and leave it creating the most amazing fragrant aroma and flavor. Chicken here we go! Cut the chicken into medium size pieces. Just before the coconut milk starts boiling add the chicken, give it a quick stir and add the other 3 cups of coconut milk. Don’t forget to turn the heat to medium-low. Things are getting hotter! Grab a handful of Thai chilies (please be careful if you are not very friendly with spicy, just use plastic gloves) and slice them diagonally and add them to the soup. Show some love and stir a bit and then add the mushrooms. The coconut milk should not be boiling yet, but it is already pretty hot and can look a bit foamy. Don’t worry…it is getting there! Stir the soup about one minute and then prepare yourself to cry. Chop chop onion! Peel the onions and then cut them in half, then into big wedges and immediately toss them into the soup. One trick for the coconut milk, you need to stir it gently, and in only one direction, this will help to prevent the coconut milk to curdle. Get some tomatoes! Cut them in half and then into wedges. Keep the skin, please. Toss them into the soup and stir gently. Time for the kaffir lime leaves, tear them with your hands and add them to the soup. Cook for another few minutes is always stirring the soup until the chicken and mushrooms are fully cooked. Let’s share some salt! About half of a teaspoon of salt and if you need it, you can always add more. Stir a bit more, always gently and turn off the heat. It is time to add fresh flavors! Grab the cilantro and slice them medium fine. Into the soup with a gentle stir. Margarita time! Slice a couple of limes, (add one more for the margarita) juice them into a bowl and add them to the soup. Start with one or two spoons and taste it. Adding the cilantro and the lime when the heat is off it prevents the bitter taste in the soup. Habemos Tom Kha Kai! Get a bowl and serve the soup. Grab your bowl of rice (white rice with no salt) and… dig in!! In Thailand, we eat this soup as a curry, always with rice on the side. If you are not a fan of spicy food when ordering the dish just say “Mai pet” (no spicy). But repeat several times. To guarantee that you can eat it without spit fire after. I hope you enjoyed this recipe and please share your Tom Kha Kai and your thoughts. “Cooking with love provides food to the soul.” First published on: https://steemit.com/food/@paulamachado/thailand-recipes-tom-kha-kai-the-soup-for-the-soul-in-bangkok This is one of the most traditional Thai desserts and also one of me
most tasteful as well. You can see many Portuguese influences in Thai cuisine. This desert is based in the Portuguese “Fios de Ovos” and was presented to Thailand by Maria Guyomar de Pinha who lived in Ayutthaya in the 17th century. First things first. The creation of “Fios de Ovos.” In Portugal, around the 15th and 16th centuries, it was common having the nuns doing the laundry service at the convents and monasteries. And they used egg whites for “starching” the clothes. At first, the egg yolks were thrown in the garbage or given to animals eat. But with the arrive of sugar from the Portuguese colonies quickly the nuns changed the faith of the egg yolks. They created the conventual sweets adding the sugar to the yolks and creating deserts that are considered heaven on earth. Among all these recipes you have “Fios de Ovos.” Here in Thailand, you can see different presentations of the Foy Thong. You can see them complementing other ingredients or just the threads. In the photos, you can see the single threads and also the Thai crispy pancake filled with cream (Khanom Buang). They are just so tasteful that I drool just thinking about them… If you are preparing your trip to Thailand, add these to your list! You won’t regret. “Cooking with love provides food to the soul.” First published on: https://steemit.com/food/@paulamachado/thai-deserts-foy-thong-golden-threads I am crazy about food. I even dream about it. When I moved to Berlin (2014), I decided that I wanted to work in a restaurant kitchen. I always had this passion for food and cook, but only to friends and family. So, why not challenge me to cook for customers. People that don’t know me and don’t care to break my heart if the beef is too salty. And I did that, the first six months I worked in a molecular cuisine restaurant (I will write a post about that experience) and then an incredible Korean\Vietnamese fusion restaurant for almost a year. For sure one of the most amazing experiences that I had! Not an easy life, that I tell you. Still today I can feel my knees and ankles and tips of the hand toes in pain. But the adrenaline is so powerful that at that moment when you are doing your service you don’t even think! Just go go go! And this soup that I bring to you is one of my favorite dishes ever. It is so cozy, and the flavor just takes you to another level. For a moment you just feel warm in a feather nest. So let’s get started. First of all, for me, nothing better than Asian fusion food. Maybe that is why I decided to move to Bangkok. This dish is a fusion between Korean and Japanese cuisine. Bulgogi means fire meat in Korean. It is a marinade, which typically is made with beef, but you can always step forward and be creative. You can find this marinade in any Asian supermarket. They are high quality, and you don’t need to prepare it yourself. Udon is a thick wheat flour noodle from Japan. You can use these noodles in any dish. They are fast to cook and absorb all the flavors that you add in. Before I display the ingredients, I would like to make just a quick note. It is always great when you can cook or prepare everything by yourself. But nowadays you can buy products that will help you to cook faster, and you don’t feel that you have a second job while the kitchen. Some of the components of this recipe will be inside a package but don’t worry. You will still have the amazing flavor and also good quality in it. Ingredients: Bouillon in powder (Bio please!!!!) Udon noodles – 500 grams Beef – 250 grams Bulgogi Marinade – 2 Tablespoons Eggs - 2 Scallions – 2 Carrots - 1 Mushrooms – 100 grams Sesame seeds – 2 Tablespoons 1 2 3 Let’s go! This soup is going to be one of the fastest and delicious meals you can have, for sure. Start by cutting the beef into thin slices and add the marinade. I use this trick, a plastic bag meat in, marinade in, mix everything very well. Close the plastic bag and fridge. Keep the marinade for about 40 minutes. You can do this the day before if you prefer. Grab a pan and prepare the bouillon as the instructions in the package. I guarantee you that a good bio brand will provide you a healthy and flavor stock. When it is done reserve it. Mise en place is about to start!Let’s get into the vegetables. I use this fantastic Japanese mandolin that has different blades. It is an excellent tool to have in your kitchen. You can also cut with the knife the vegetables. Just do it the way you see it works better for you. Time for a kitchen challenge! Egg with the yolk thick and runny! It is easier than it looks. A pan with water and salt. Stove on. When the water starts to boil, carefully, add the eggs and clock it 4 minutes. Remove the pan from the stove and add cold water. I just let the water run from the tap to the pan. We need to be practical in a kitchen! When you feel the eggs cold, reserve them. Don’t peel them yet. So we just need to cook the meat. Add a spoon of olive oil, or any other oil that you use to cook, in a pan and cook the meat. Since the slices are thin, it is a quick process. Cook high heat so you can get a caramelization outside and retain all the juices inside. You did a fantastic job! Let’s assemble everything and give you the meal you deserve! Remember the pan with the stock? Stove medium low and reheat the stock with the udon noodles inside. It will take about 5 to 8 minutes till they are ready. Grab a beautiful bowl. And a big one, I assure you will don’t regret it! Put the stock and the udon noodles inside. And then it is decoration time. Beef, mushrooms, carrots, scallions and the eggs. You can compose as you prefer. Sprinkle the sesame seeds on the top and voila! Final step dig in!!!You can use any ingredient that you like. Cook and eat, should be one of the most creative activities ever. I hope you enjoyed this recipe and please share your Bulgogi Beef Soup with Udon Noodles and your thoughts. “Cooking with love provides food to the soul.” First Published on: https://steemit.com/food/@paulamachado/asian-food-bulgogi-beef-soup-with-udon-noodles |
AuthorFood Lover. Travel enthusiast. Living in the "City of Angels" of Asia. ArchivesCategories |