Mangoes with Sticky Rice ( Mamuang Khao Nieo)

Thai cuisine is rich in sweets and desserts but they are not always served after a meal. They are often reserved for banquets , special meals and festive occasions. The usual finale to a meal in Thailand is a platter of fresh fruit ( Ponlamai) , artistically arranged and often skillfully carved into decorative shapes. The simplest of them all, Classic mango with sticky rice , is hard to beat ! It's the perfect finale to a Thai feast and will have your guests begging for more.

This easy recipe is adapted from Thai cooking class cookbook by Somi Anuntra Miller & Patricia Lake

Ingredients:


375g freshly made cooked sticky rice
1 Cup (250ml ) thick coconut milk
4 Tablespoons sugar
2 Teaspoons salt
4 Tablespoons coconut cream, skimmed from top of coconut milk
Roasted sesame seeds to garnish
6 large ripe mangoes, peeled, halved


Methods:
In a saucepan over medium heat, bring coconut milk, sugar and salt to a boil, lower heat and simmer until milk thickens, about 4-5 minutes.

Pour the mixture carefully over sticky rice, fluffing up rice with fork and allowing coconut mixture to trickle through but not" drown" the rice.( otherwise it will becomes too soggy and you lose the lovely translucent quality of the sticky rice.

Allow rice to stand for 10 min, then turn out in any mold ( I am using star shaped mold)  you like on a serving plate.
Garnish with thick coconut cream and sprinkled with sesame seeds.

Slice managoes and arrange around the sticky rice.

Enjoy !

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How to make Sticky rice ( Khao Nieo)


200g glutinous sticky rice
water, for steaming

Methods:

Rinse rice several times until water runs clear. Soak in water for 12 hours or overnight.
Drain.
Line a saucepan steamer or bamboo basket with cheesecloth . Put rice in the steamer and steam for 45 minutes until rice is tender and translucent. Remove from heat and fluff up with a fork.

Thai Pineapple Rice

To serve this dish in a cutout "pineapple bowl", half a pineapple lengthwise and hollow out the flesh without cutting through the skin. Set aside the flesh of half pineapple to cook this dish.

Tumeric is permanently staining on clothes, certain materials (such as plastic bowls) and surfaces. Use non-staining crockery and cookware. I use an old wok and spatula specifically for cooking anything with tumeric in it.

Ingredients

• 1 tsp tumeric powder
• 1 tbsp pineapple juice
• 1 tbsp fish sauce
• 1 tbsp ikan bilis or chicken seasoning powder
• 350 grams cooked long grain rice refrigerated overnight
• 2 tbsp cooking oil
• 30 grams butter
• 3 shallots peeled and minced
• 3 garlic cloves peeled and minced
• 1 heaped tsp shrimp paste ( I omitted)
• 6 prawns peeled, de-veined and diced
• 100 grams boneless chicken breast cut to bite-sized pieces; marinate with 1/2 tsp sesame oil and 1/4 tsp light soy sauce
• 100 grams diced pineapple flesh may use fresh or canned
• 2 tbsp roasted cashew nuts
• 2 tbsp dried raisins
• pork or chicken floss
• coriander

Instructions

1. Combine tumeric, pineapple juice, fish sauce and seasoning powder in a non-stain bowl. Mix well and set aside.
2. Heat oil and butter in wok, stir fry shallot and garlic for about 30 seconds or until the shallots start to soften.
3. Add chicken and stir fry until they just turn opaque. Add prawns, stir fry until semi-cooked.
4. Add rice and pour the sauce (step 1) over. Stir fry until the rice grains are dry and evenly-coated in the sauce.
5. Add pineapple, cashew nuts, raisins and stir fry for another minute or two. Ladle pineapple rice to serving bowl and garnish with meat floss and coriander.

Original source from : http://www.noobcook.com/pineapple-rice/2/