Wednesday, January 9, 2013

Blue Sticky Rice with Mango

 Blue Sticky Rice with Mango or " Khao Nieow Ma Muang :ข้าวเหนียวมะม่วง " in Thai.

1) 2 cups sticky rice
2) 15 Centrosema or the butterfly peas "Dok Un Sun: ดอกอัญชัน" + 2/3 cup of water
3) 1  cup coconut milk
4) 1/4 tsp. salt
5) 1/2 cup sugar
6) 2 pandanus leaves
7) 4 mangoes
8) 1 Tbsp roasted sesame seed ( Optional for garnish )
1) 1/2 cup of coconut milk
2) 1 Tbsp rice flour
3) 1/8 tsp salt
4) 1/3 cup of sugar

1) Wash sticky rice until water is clear and soak with the warm over night.
 2) Drain and bring to steam, Wash and cut pandanus leaves into 2" length then put on the bottom of sticky rice.
 3) Place the soaked sticky rice on the top then bring to the steamer for 30-45 minutes.

 4) Centrosema or the butterfly peas , Dok Un Sun: ดอกอัญชัน in Thai
 5) Add Centrosema or the butterfly peas to boiling water for 3-5 minutes to get a very, deep blue extract so I can make blue sticky rice.

 6) Bring the blue extract from Centrosema or the butterfly   to strain through a very fine sieve or cheesecloth
 7) Steam sticky rice for 30-45 minutes or until grains look clear
 8) On the mean time, we can prepare the sweet coconut milk for the cooked sticky rice. In a pot, add 1  cups of coconut milk, salt and sugar.
 9) Add natural blue food coloring butterfly pea flower.
 10) Stir frequently until sugar dissolves.
 11) When the sticky rice is cooked. Mix the steamed sticky rice in the mixture.
 12) Mix the steamed sticky rice in the mixture
13)  And cover it to let the coconut milk get in the rice for 15-20 minutes.
 14) Making the topping, add sugar, salt and rice flour to sit well on medium heat until sugar dissolves and rice flour is cooked.

 15) Peel mangoes and wash them well. First you have to slide through the top at the stem. Then you use the peeler to remove the skin

 16) Hold mango with your hand, and slide from the top to the bottom. And slice it again on the other side of mango. Discard the seed, Hold mango with your hand, and slide from the top to the bottom. And slice it again on the other side of mango. Discard the seed for serving with blue sticky rice.

 17) Place sweet sticky rice in a plate
18) Spoon the topping  on top of the blue rice.
 19) Sprinkle with roasted sesame seed and enjoy.

Stir-fried Bok Choy with fresh Shitake

 Stir-fried Bok Choy with fresh Shitake or " Phad Bok Choy Sai Hed Horm" This is easy and simple dish but very healthy and delicious.

 1) 22 heads of baby bok Choy
2) 3 cloves garlic
3)  1 Tbsp canola oil
 4) 8 fresh shitake
5) 2 Tbsp thin soy sauce
6) 1/2 Sugar
7) 1/2 Tbsp sesame oil
8) 3 Tbsp water

1) Wash baby boy choy and  mushroom.
 2) Peel  and mince garlic.
 3) Heat oil in a pan on medium heat.
 4) When the oil is hot, add minced garlic. Stir well until fragrant.
 5) Add mushroom, then keep stir fry until mushrooms are getting cook.
 6) Add baby baby boy choy.
 7) Seasoning with thin soy sauce, sugar, water and sesame oil. Keep stir well until bok choy  is getting soft. Then remove from the heat.
 8) Place bok choy on the dish first
 9) Put the mushrooms in the middle of bok choy, yummy!!!