Hi, Guys!
I got back from Thailand a couple of weeks ago and it was awesome. 10 days was not nearly enough time to see the country. Most of the other travelers we met were staying for between 1-3 months, and that seems like the perfect amount of time. I would love to spend a sabbatical there. Anyway, with the few days we had we split our time between Bangkok and Chiangmai. Chiangmai was amazing! It's in the Northern part of Thailand, nestled near the mountains and is just gorgeous. But, this post is about food, so I'll have to take you back to Bangkok.
The best decision ever was signing up for a cooking class at May Kaidee's Thai Vegetarian and Vegan Restaurant. The class was half a day--it started with a lesson on popular ingredients in Thai cooking with an intro on using chiles. Then cooking--we started by making Pumpkin Hummus with fresh veggies for dipping, then Green Papaya Salad, Spring Rolls, Peanut Sauce, Pad Thai, Tom Yam soup, Massaman Curry, and finally Mango with Sticky Rice. It was exactly the feast it sounds like, and everything was delicious. It was the Thai food experience I was hoping for, with a couple of the best chef instuctors ever. They were so sweet! After eating, we topped off the experience by learning a traditional Thai dance. It was perfect.
This recipe is for Mango with Sticky Rice, which I normally don't like because the texture is never quite right for me. This sticky rice is different, made from a blend of sweet black thai rice and sweet white rice. The white rice is glutinous and sticky like we get here in the States but the black rice adds a bit of crunch and for me, solved the texture issue. Also, serving it with heated coconut milk has got to be one of the best ideas in the history of food.
I bought a bunch of black rice home to dupe this recipe. It's a great comfort food. :)
Ingredients
1/2 C Black Sticky Rice
1/2 C White Sticky Rice
1 C Coconut Milk
Pinch of salt, sugar, and cinnamon to taste
1 ripe Mango, sliced
1 ripe Banana, sliced
For the Sticky Rice:
Soak 1 C of Black Rice and 1 C of White Overnight, or for 8 hours
Cook in Rice Cooker or boil until done, 30-40 minutes
For the Mango with Sticky Rice:
Bring the coconut milk to a boil. Add sugar, salt, and cinnamon to taste.
Once heated, pour half the coconut milk into a bowl.
Add the cooked sticky rice to the pot, with the remaining milk, and heat.
Then plate the rice, forming it into a ball and slightly flattening. Pour the warmed coconut milk around rice.
Add the sliced mango and banana in an arc around the rice.
Enjoy!
Hugs and kisses peeps,
Bethany
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| My well-used cooking guide |
The best decision ever was signing up for a cooking class at May Kaidee's Thai Vegetarian and Vegan Restaurant. The class was half a day--it started with a lesson on popular ingredients in Thai cooking with an intro on using chiles. Then cooking--we started by making Pumpkin Hummus with fresh veggies for dipping, then Green Papaya Salad, Spring Rolls, Peanut Sauce, Pad Thai, Tom Yam soup, Massaman Curry, and finally Mango with Sticky Rice. It was exactly the feast it sounds like, and everything was delicious. It was the Thai food experience I was hoping for, with a couple of the best chef instuctors ever. They were so sweet! After eating, we topped off the experience by learning a traditional Thai dance. It was perfect.
This recipe is for Mango with Sticky Rice, which I normally don't like because the texture is never quite right for me. This sticky rice is different, made from a blend of sweet black thai rice and sweet white rice. The white rice is glutinous and sticky like we get here in the States but the black rice adds a bit of crunch and for me, solved the texture issue. Also, serving it with heated coconut milk has got to be one of the best ideas in the history of food.
Ingredients
1/2 C Black Sticky Rice
1/2 C White Sticky Rice
1 C Coconut Milk
Pinch of salt, sugar, and cinnamon to taste
1 ripe Mango, sliced
1 ripe Banana, sliced
For the Sticky Rice:
Soak 1 C of Black Rice and 1 C of White Overnight, or for 8 hours
Cook in Rice Cooker or boil until done, 30-40 minutes
For the Mango with Sticky Rice:
Bring the coconut milk to a boil. Add sugar, salt, and cinnamon to taste.
Once heated, pour half the coconut milk into a bowl.
Add the cooked sticky rice to the pot, with the remaining milk, and heat.
Then plate the rice, forming it into a ball and slightly flattening. Pour the warmed coconut milk around rice.
Add the sliced mango and banana in an arc around the rice.
Enjoy!
Hugs and kisses peeps,
Bethany
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