Som Tam - Thai green papaya salad.
Ingredients (serves 4):
1 garlic, skinned
2 shallots, skinned
3 chilli padi
2 tbsp fish sauce
1 tbsp palm sugar
Lime juice, to taste
3 green beans, cut into 3cm lengths
1 large tomato, cut into wedges
2 cups finely shredded green papaya flesh
1 tbsp roasted peanuts, chopped
Method:
1. Pound garlic, shallots and chillies in a mortar.
2. Add fish sauce and sugar. Mix well. Adjust to taste with lime juice.
3. Add green beans and tomato. Use the pestle to mix the vegetable with the dressing. Avoid mashing the vegetables.
4. Add green papaya. Pound lightly and mix well using the pestle.
5. To serve, spoon peanuts on top.
Recipe source: Food and Travel magazine (Feb 2007)
Showing posts with label Cuisine - Thai. Show all posts
Showing posts with label Cuisine - Thai. Show all posts
Sticky rice with mango
A Thai-style glutinous rice dessert.
Ingredients (serves 4):
1 1/2 cup glutinous rice, washed and soaked overnight in water
1 cup coconut cream
1/4 cup water (optional - add water if the coconut cream is too thick)
1/2 cup gula melaka, chopped (or palm sugar)
1/2 tsp salt
1 mango, peeled and diced
2 strawberries, diced for garnishing
Method:
1. Drain the glutinous rice and place into a bamboo or metal steamer over boiling water. Cover and steam the rice over medium-low heat for 30 to 40 minutes or until it is cooked.
2. Heat the coconut cream and water over medium-low heat until hot. Make sure it doesn't boil. Add gula melaka and salt, and stir until sugar dissolves.
3. When glutinous rice is ready, pour half of the coconut milk over the rice. Use a fork to fluff up the rice. Set aside, covered with a tea towel, for 30 minutes to allow the flavours to absorb.
4. To serve, spoon the rice into individual serving plates. Drizzle the remaining sweetened coconut milk over the rice and garnish with mango and strawberries.
Tips:
1. After steaming the glutinous rice, it must be immediately tossed with the sweetened cream so that so that the flavour can be absorbed by the rice.
2. To add more fragrance to the rice, add pandan leaves when steaming it.
3. Steamed sticky rice must be kept covered with a cloth to prevent it from hardening and drying out.
Recipe source: Today newspaper
Ingredients (serves 4):
1 1/2 cup glutinous rice, washed and soaked overnight in water
1 cup coconut cream
1/4 cup water (optional - add water if the coconut cream is too thick)
1/2 cup gula melaka, chopped (or palm sugar)
1/2 tsp salt
1 mango, peeled and diced
2 strawberries, diced for garnishing
Method:
1. Drain the glutinous rice and place into a bamboo or metal steamer over boiling water. Cover and steam the rice over medium-low heat for 30 to 40 minutes or until it is cooked.
2. Heat the coconut cream and water over medium-low heat until hot. Make sure it doesn't boil. Add gula melaka and salt, and stir until sugar dissolves.
3. When glutinous rice is ready, pour half of the coconut milk over the rice. Use a fork to fluff up the rice. Set aside, covered with a tea towel, for 30 minutes to allow the flavours to absorb.
4. To serve, spoon the rice into individual serving plates. Drizzle the remaining sweetened coconut milk over the rice and garnish with mango and strawberries.
Tips:
1. After steaming the glutinous rice, it must be immediately tossed with the sweetened cream so that so that the flavour can be absorbed by the rice.
2. To add more fragrance to the rice, add pandan leaves when steaming it.
3. Steamed sticky rice must be kept covered with a cloth to prevent it from hardening and drying out.
Recipe source: Today newspaper
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