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 |
AuthorFood Lover. Travel enthusiast. Living in the "City of Angels" of Asia. ArchivesCategories |