Tag Archive for: 07.14.2021
Thai Mango Sticky Rice
There is a lot to love about Thai food. Panang Curry, Spicy Basil Pork, and Papaya Salad have quickly become some of my favorite dishes. But none of them beats my absolute favorite: Mango Sticky Rice. There are many recipes out there for Mango Sticky Rice, some more garnishes or steps, but I’ve found the simple recipe is just as good and takes a fraction of the time and effort. In fact, I’m not sure I can call it a recipe because I don’t know the exact amount, but I’ve tried my best to lay it out for you here.
Equipment
- Rice Cooker (Or a steamer)
Ingredients
- 3 cups Thai Sticky Rice (Not jasmine, it won't work)
- 2 cups coconut milk
- 1/2 cup sugar
- 4 mangos yellow, sweet, juicy ones
Instructions
- Put the sticky rice in the rice cooker with water and set to glutenous rice setting. Alternate Step One: You can also wash, soak the sticky rice for 5-6 hours, and then steam the sticky rice using any form of a steamer, Thai people use steam baskets, steaming for about 15 minutes. (You see, this is why we just buy it local for $1.50!)
- Mix coconut milk with sugar in a saucepan and heat until the sugar is all absorbed into the sticky rice.
- Peel the mangoes and slice off two sides of the mango from the pit. Slice the mango into bite sized pieces. I usually do one cut lengthwise and four or five cuts widthwise.
- When the sticky rice is finished, place sticky rice and mango on a plate together. Pour the sweetened coconut milk over the sticky rice.
- Eat and then repeat step four.
Video
Thai Chiang Mai Noodle (Kao Soy)
This dish is a favorite with our East Asia Team members who live in Chiang Mai. Our acronym isn't EAT for nothing!
Ingredients
- 50 gr deep-fried egg noodles
- 100 gr boiled egg noodles
- 2 tbsp pickled cabbage
- 50 gr raw chicken
- 2 tbsp coconut oil
- 2 cups coconut milk
- 3 chopped shallots
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp Indian curry powder
- 1 tbsp red curry paste
- 1 tbsp finely chopped spring onion and cilantro
- 1 lime cut into slices
Instructions
- Place boiled noodles in a big soup bowl.
- Mix red curry paste with Indian curry powder.
- Place wok over low heat, combine oil and red curry paste and stir until fragrant.
- Add chicken and 1/4 c. Coconut milk and stir until chicken is cooked.
- Add remaining coconut milk, turn up the heat to medium, stirring constantly.
- Add fish sauce and sugar.
- Pour over boiled noodles and garnish with deep-fried egg noodles, shallots, lime, pickled cabbage, spring onion, and cilantro.
- Enjoy!
Asian Egg and Spinach
This dish is common with lunch or dinner in Asia, though it makes a great breakfast too. It's also a great way to get kids to eat spinach!
Ingredients
- 1 tbsp olive oil
- 2 eggs
- 1/2 cup spinach sliced or whole
- 3 tbsp milk
- 2 pinches salt
- black pepper
Instructions
- Beat the eggs together with the milk and spinach. Mix in salt and other seasonings (if desired).
- Over large heat, begin heating the olive oil in a pan. Let the oil warm up for 15-20 seconds.
- Pour the ingredients from your mixing bowl into the pan. Let cook for around 30 second, then turn the heat down to medium.
- Option 1: To scramble, begin stirring lightly the egg and spinach mixture. Mix occasionally until the egg chucks are solid yet soft.
- Option 2: To make an omelet, simply leave the egg and spinach just as you poured it into the pan. Wait until the bottom is slightly browned, then flip. Cook for another thirty seconds to a minute until slightly brown.
- Enjoy!
Braised Hoisin Beer Short Ribs
Ingredients
- 3 lbs beef short ribs about 10 ribs
- 3 tbsp vegetable oil
- 10-12 garlic cloves smashed
- 1 piece ginger peeled and sliced in 1/4 inch slices
- 12 oz good ale recommended: Bass
- 3 tbsp rice wine vinegar
- 1 cup hoisin sauce
Instructions
- Season the ribs generously with salt and pepper.
- Heat the vegetable oil in a large heavy pot with a lid over high heat.
- Brown the ribs on all sides, in batches if necessary.
- Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
- Return the pot to the stove, lower heat to medium and saute the garlic and ginger for about 3 minutes.
- Add the ribs back to the pot.
- Add the beer and the vinegar.
- Stir and then cover and simmer for 2.5 hours.
- Preheat the oven to 300 degrees F.
- Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
- Remove ribs and ginger from the sauce.
- Strain fat from the top of the pat so that you're left with just the good stuff.
Finnish Luxurious Bites Cake
This is a recipe for a delicious cake. It takes quite an effort before the cake is finished, but I promise it’s worth it. Your baking pans are probably a different size; choose a similar size and adjust the baking time for the bottom layer.
Ingredients
Bottom Layer Ingredients
- 2 cups sugar
- 1 1/2 cups flour
- 1 1/2 tbsp flour
- 3 tsp baking powder
- 1 1/2 tsp vanilla sugar
- 4 1/2 tbsp cocoa powder
- 1 cup melted butter
- 3/4 cup boiling water
- 1 tbsp boiling water
- 3 eggs
Layer 2: Buttercream
- 14 tbsp butter
- 1 egg yolk
- 2 cups powdered sugar
- 10 drops peppermint extract
Layer 3: Chocolate
- 1 cup chocolate
- 4 tbsp oil
Instructions
Bottom Layer Instructions
- Pre-heat oven to 350° F.
- Mix the dry ingredients.
- Whip the eggs lightly.
- Mix the melted butter, boiling water and lightly whipped eggs with the dry ingredients.
- Pour into a greased 12 x 15 inch baking pan and bake for about 17-20 minutes.
- Let the cake cool before you move forward to the next step.
Layer 2: Buttercream
- Mix and spread over the cake.
- Put in the freezer for about 15 minutes until the butter cream has set.
Layer 3: Chocolate
- Melt the chocolate carefully and add the oil.
- Quickly spread the chocolate over the cake and let it set.
- Cut the cake in smaller bites once it’s set.
- Eat and enjoy!
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