Sole Meunière - Pan Fried Mahi Mahi Fillet with Brown Butter and Lemon Sauce

I did this as part of my French Food Week in November 2016. Found this is BBC Food taken from The Little Paris Kitchen: Cooking with Rachel Khoo. The recipe calls for Lemon Sole, which is neither a sole nor has a lemon flavour but actually a flounder. I used Mahi Mahi fillet as Lemon Sole is not available in the Indian market.

Recipe at https://www.bbc.co.uk/food/recipes/fish_with_lemon_and_80186

Serves - 2

Ingredients

• 2 x 150 g fillets of Mahi Mahi, skin removed
• 3 tbsp plain flour
• ½ tsp salt
• 2 pinches freshly ground black pepper
• 1 ½ tbsp sunflower oil
• 45g butter, cut into cubes
• ½ lemon, juice only
• 1 tbsp chopped flat leaf parsley
• 1 tbsp small capers (optional), I did not use them

Preparation      

• Check the fish for small bones and use tweezers to pull out any that you find. 
• Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. 
• Heat the oil in a large skillet over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 3-4 minutes on one side (if the fish is about 1 inch or 1-2 minutes if it is less thick) until golden-brown, then turn the fillets over and cook for a further 3-4 minutes until the second side is golden-brown. 
• When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm. 
• Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice. 
• Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.

Sole au Vin Blanc - Sea Bass Fillet with Prawn, Mussels and Mushroom

I found this recipe in SAVEUR - a gourmet wine, food and travel magazine at saveur.com for my French Food Week in November 2016. The magazine had aadpted this shellfish-sauced dish from artist Henri de Toulouse-Lautrec's The Art of Cuisine. The original dish was made from Dover Sole, but as any fish fillet can be used, I used Sea Bass and it turned out delicious! I had never seen mussels in the Indian market but for the first time, I was able to get them in Chennai and I was so excited to make this dish! The recipe can be found at 

https://www.saveur.com/article/recipes/sole-au-vin-blanc-sole-with-mushrooms-and-shellfish/

Serves - 2

Ingredients

• 8 tbsp unsalted butter
• 3 tbsp bread crumbs
• 1 tbsp minced parsley
• 2 (175 g) skinless fillets (I used Sea bass)
• Salt and freshly ground black pepper, to taste
• 4 oz. white button mushrooms, sliced
• ¼ cup dry white wine
• 175 g small shrimp, peeled and deveined, tails removed
• 8 mussels, scrubbed

Preparation

• Melt 1 tbsp butter in a 12″ skillet over medium heat; cook bread crumbs until golden, 1–2 minutes. Transfer to a bowl; stir in parsley. 
• Add 3 tbsp. butter to skillet; melt over medium-high heat. Season sole with salt and pepper; cook, flipping once, until cooked through, 4–6 minutes; transfer to 2 plates and keep warm.
• Add remaining butter and the mushrooms to skillet; cook until golden, 5–7 minutes. Add wine, shrimp, mussels, salt, and pepper; cook, covered, until shells open, 2–4 minutes. 
• Spoon mixture over sole; garnish with reserved bread crumb mixture.

Snapper Grenobloise - with Potato, Spinach, Croutons and Almonds

I came across this recipe at https://www.sbs.com.au/food/recipes/snapper-grenobloise for my French Food Week in November 2016. This traditional dish from Grenoble, a city in the French Alps cooks in less than 15 minutes and is that much simple and seductive!  

Serves - 4

Ingredients

• 4 x 150 g thick snapper fillets, skin on
• Salt and pepper to taste
• 250 ml fish stock
• 2 large potatoes, peeled and cut into thick slices
• 1cinnamon stick
• 1star anise
• 2 tbsp olive oil
• 2 bunches young spinach, trimmed (I used regular spinach)
• 1 tbsp butter
• 12 French croutons (See Note 1 below)
• 2 tbsp slivered almonds
• 2 tsp capers
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp semi-dried tomato (See Note 2 below)

Preparation

• Score the snapper fillets with a couple of shallow cuts on the flesh side and season the flesh with salt and pepper.
• Bring the fish stock to a simmer and add the potatoes, cinnamon and star anise. Cover and cook until just soft then set aside.
• Heat 1 tbsp of olive oil in a frying pan and fry the snapper skin-side down until crispy, for approximately 3–4 minutes. Turn the fish over, turn the heat down to low and cook for another 5 minutes. Remove from the pan.
• Add the remaining oil to the pan and quickly wilt the spinach, adding salt and a dash of fish stock from the potatoes. Remove from the pan.
• Add the butter to the pan along with the remaining ingredients and 1 tablespoon of the fish stock. Warm briefly, seasoning to taste.
• Place slices of potato in the middle of each plate followed by the spinach and then the fish. Top with the ingredients from the frying pan.

Note 1

Homemade French Croutons

Ingredients

• 4 slices bread of choice, cut into ¼ to ½ inch slices 
• Olive oil and / or butter to brush

Preparation

• Preheat oven to 375°F.
• Brush olive oil and / or butter on the bread slices. Sprinkle with salt and toss to coat.
• Place them in a tray and bake for 5 minutes. Remove and turn over. Bake for another 5 minutes.
• Fresh, homemade croutons are ready!

Note 2

Homemade Semi-dried Tomatoes

Ingredients

• 250 g cherry tomatoes or small regular tomatoes, halved
• 1 garlice clove, sliced
• ¼ tsp dried basil leaves
• ¼ tsp dried oregano leaves
• Olive oil

Preparation

• Preheat oven to 325°F
• Place the halved tomatoes cut side up on a baking tray.
• Season with salt and pepper.
• Sprinkle with garlic, basil, oregano.
• Bake for 1 hour 30 minutes or until tomatoes have collapsed. Cool and store in a clean and dry airtight jar and refigerate.

Ratatouille - Baked Eggplant with Zucchini, Red and Yellow Peppers

I happened to watched Disney's Ratatouille during my French Food Week in November 2016 and loved Remy, the little rat that wanted to become a renowned French chef. So I checked out for this recipe and tried it out. Ratatouille happens to be a delicious dish and though the recipe looks a little complicated, it is quite easy to prepare. It is typically made with garlic, onions, bell peppers, tomatoes, zucchini, and eggplant. It can be baked or simmered on the stovetop, and the seasonings usually include a variety of herbs. This stew is perfect on its own with toasted bread or cooked eggs but it can be eaten over pasta of choice too! I found this recipe at https://cookieandkate.com/best-ratatouille-recipe/

Serves 3 to 4 

Ingredients

• 900 g ripe red tomatoes
• 450 g eggplant (brinjal) diced into ½ inch cubes
• 225 g large red, orange, or yellow bell pepper, cut into ¾ inch squares
• 225 g zucchini, diced into ½ inch cubes
• 225 g yellow squash, diced into ½ inch cubes
• 5 tbsp + 1 tsp extra-virgin olive oil, divided
• ¾ tsp fine sea salt, divided, more to taste
• 1 medium onion, chopped
• 4 cloves garlic, pressed or minced
• ¼ cup chopped fresh basil
• ¼ tsp red pepper flakes, more or less to taste
• ¼ tsp dried oregano
• Freshly ground black pepper, to taste

Preparation

• Preheat the oven to 425 °F with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
• To prepare your tomatoes, remove any woody cores and blitz them in a food processor until they are broken into a frothy pulp. Set aside.
• On one baking sheet, toss the diced eggplant with 2 tbsp of olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ tsp of salt, and set aside.
• On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tbsp of olive oil and ¼ tsp salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
• Meanwhile, warm 2 tbsp of olive oil in a large saucepan over medium heat. Add the onion and ¼ tsp salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
• Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
• Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
• Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
• Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavours time to meld.
• Remove the saucepan from the heat. Stir in 1 tsp olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt and black pepper.
• Serve in bowls, with a little drizzle of olive oil, additional chopped basil, or black pepper on top, all optional with toasted bread with Parmesan cheese sprinkled on top or with cooked eggs or on pasta.

Lamb Navarin - Lamb Stew with Carrot, Turnip and Potato

This was also part of my French Food Week in November 2016 and the recipe is from saveur.com. The magazine had based this version on a recipe used in courses at The International Culinary Center, New York. The dish can be enjoyed as a whole meal with toasted bread or it can be enjoyed as a serving over rice.

https://www.saveur.com/article/Recipes/Lamb-Navarin/

Serves 4

Ingredients

• 2 tbsp. canola oil
• 675 g trimmed lamb shoulder, cut into 1" cubes
• Salt and freshly ground black pepper, to taste
• 5 medium carrots (1 chopped, 4 peeled and cut into 2" pieces)
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 2 tbsp. flour
• 1 tbsp. tomato paste
• 4 medium turnips, peeled and cut into 2" pieces
• 4 medium potatoes, peeled and cut into 2" pieces
• 3 tbsp. unsalted butter
• 2 tsp. sugar
• 12 pearl onions, peeled
•  ½ cup fresh or frozen peas
• Finely chopped parsley, for garnish

Preparation

• Heat oven to 350°. (I did not do this as I used a pressure cooker). Heat oil in a saucepan over medium-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes. Transfer lamb to a plate; set aside. Add the chopped carrot and onions and cook, stirring occasionally, until vegetables are soft and brown, about 10 minutes. Add garlic, flour, and tomato paste and cook, stirring often, until tomato paste begins to brown, about 2 minutes. Stir in 6 cups water and reserved lamb. Cover, bring to a boil, and transfer to oven, cook until lamb is tender, about 50 minutes. (I transferred to a pressure cooker and cook about 5 whistles and 5 minutes simmer.)
• Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt. saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming surface occasionally; cook until reduced to 2 1⁄2 cups, about 25 minutes. Set liquid aside.
• Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes, into elegantly tapered football shapes. Set potatoes aside in a bowl of water. Heat a 12" skillet over medium-high heat and add carrots, butter, sugar, salt, and 1 cup water. Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender, about 10 more minutes. Uncover and continue to cook, swirling skillet, until vegetables are golden brown, about 3 minutes. Add 2 tbsp. water, swirl skillet to glaze vegetables, and remove from heat; set aside and keep warm.
• Bring a saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and simmer until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a bowl; set aside. 
• To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 minutes. Divide the stew between bowls. Garnish with parsley.
• Serve over rice and enjoy or enjoy it as a whole meal with toasted bread!

Grated Potato and Cheese Omelette

I was looking for authentic French recipes for dinner for my French Food Week in November 2016 and came across this very simple recipe that can be done in less than 15 minutes. And it could make a perfect and filling main course for dinner or even lunch or could be had for breakfast too! The recipe is again from Saveur - a gourmet, wine, food and travel magazine at saveur.com. This recipe is from The Good Cook: Eggs & Cheese, and was shared with Saveur by Tim Mazurek.

https://www.saveur.com/article/Recipes/Grated-Potato-and-Cheese-Omelet/

Serves 1

Ingredients

• 2 large eggs, beaten
• 2 medium-sized potatoes, peeled and grated (about 1 ¼ cups)
• Salt and pepper
• 1 tbsp. finely chopped onion
• 1 clove garlic, finely chopped
• 2 tbsp. finely shredded Gruyère (I used Cheddar as Gruyère is not available in the Indian market)
• 2 tbsp. butter

Preparation

• Mix together the eggs, potatoes, salt and pepper, onion, garlic and cheese. Melt the butter in a medium sized omelette pan, pour in the egg mixture and cook for 5 minutes on each side, or until golden and firm.
• Serve hot with tomato sauce or Tobasco sauce of choice or with bread!

Coq au Vin - Chicken in Wine Sauce

This was part of my French Food Week in November 2016 that I had tried from SAVEUR - a gourmet, wine, food and travel magazine at saveur.com. I believe this winey chicken braise with pearl onions and button mushrooms is the first French dish many outside France try. It surely is that simple and delicious too! 

https://www.saveur.com/article/Recipes/Classic-Coq-au-Vin/

Serves 4 - 6

Ingredients

• 4 cups red wine
• 1 large onion, halved and thinly sliced lengthwise
• 1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine)
• 2 tbsp. olive oil
• 275 g peeled pearl onions
• 325 g white button mushrooms, quartered
• 275 g bacon, cut into ½ " pieces
• 3 tbsp. unsalted butter
• 1 (1.5 kilo - 1.75 kilo) chicken, cut into 8 pieces
• 2 tbsp. flour
• 1 cup chicken stock
• Salt and freshly ground black pepper, to taste
• Finely chopped parsley leaves, to garnish

Preparation

• Combine wine, chicken, onion, and bouquet garni in a bowl; cover with plastic wrap, and let marinate in the refrigerator at least 4 hours or overnight. Drain chicken, onions, and bouquet garni, reserving wine, and set aside. Dry chicken thoroughly with paper towels.
• Heat oil in a stock pot over medium-high heat. Add pearl onions, and cook, stirring often, until lightly browned and tender, about 8 minutes. Using a slotted spoon, transfer to a bowl and set aside. Add mushrooms to pot, and cook, stirring, until they release all their moisture and brown lightly, about 8 minutes. Transfer to bowl with pearl onions; set aside. Add bacon to pot, and cook, stirring, until it renders its fat and is crisp, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside. Add 1 tbsp. butter to pot, and then season chicken with salt and pepper, and add to pot; cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate, and set aside. Add drained onions to pot, and cook, stirring, until soft, about 10 minutes. Add flour, and cook, stirring, until smooth, about 2 minutes. Stir in reserved wine and stock, and then return chicken to pot along with bouquet garni; bring to a boil. Reduce heat to medium-low, and cook, covered and stirring occasionally, until chicken is tender, about 15 minutes.
• Remove from heat, and stir in pearl onions and mushrooms. Divide among serving bowls, and garnish with rendered bacon and parsley.

Bourride – Fish Stew with Aïoli

I was looking for authentic French recipes for my French Food Week in Novemebr 2016 when I came upon this Marseille-Style Fish Stew with Aioli in SAVEUR - a gourmet, food, wine and travel magazine at www.saveur.com. This recipe had appeared in the March 2014 issue with the story, The City by the Sea. https://www.saveur.com/article/recipes/classic-french-fish-stew-with-aioli/

The recipe was pretty strightforward and simple and without doubt, yummy. It was quite a filling whole meal that we enjoyed for lunch.

Serves 6 to 8 as appetizer or 2 to 3 people as whole meal for lunch or dinner

Ingredients

For the Aïoli

• 2 tsp. fresh lemon juice
• 1 clove garlic, minced
• 1 egg yolk, at room temperature
• Salt, to taste
• 1 cup olive oil

For the Soup

• ½ cup olive oil
• 1 tsp. fennel seeds
• ¼  tsp. cayenne pepper (chilli powder)
• 2 cloves garlic, crushed
• 2 leeks, white parts only, roughly chopped
• 2 onions, roughly chopped
• 2 plum tomatoes, quartered
• 1 bay leaf
• 1 ½ cups dry white wine
• 4 cups seafood stock
• 900g skinless firm white fish (I used sea bass) pin bones removed
• 275 g medium shrimp, peeled and deveined, tails removed
• ½ tsp. saffron threads
• Salt and freshly ground black pepper, to taste
• 2 tbsp. minced parsley
• Toasted baguette, for serving (I used toasted bread)

Instructions

To make the aïoli: 

• Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside

To make the soup:

• Heat oil in a saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
• Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted bread.

Shrimp and Yuca Gratin Appetizer

Yuca also known as cassava is called tapioca in India though Tapioca ususally refers to the starch of cassava. I did this as part of my Brazilian Food Week in November 2016 but found time to post the recipe only now. I found this authentic recipe by a Brazilian Cynthia Presser at http://www.cynthiapresser.com/recipe-blog/appetizers-a-starters/109-shrimp-and-yuca-gratin-appetizer-escondidinho-de-camarao. This is apparently bar food in Brazil but it served as main course dinner for me. Turned out to be delicious and I loved it!

Serves 4

Ingredients

• 650 g yuca root, cut into small chunks
• ¼ cup milk
• ¼ cup butter, softened
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped or ½ tsp dried
• 12 oz large shrimp, cleaned and deveined, cut crosswise into 4 parts
• 2 tablespoons brandy or cognac (I used red wine)
• 2 large tomatoes, chopped
• 4 tablespoons catupiry or mascarpone cheese (I used cheddar cheese)
• 2 tablespoons fresh scallions, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons grated parmesan cheese

Shrimp and Yuca Gratin Appetizer - baked in individual dish

 

Preparation

• Place the yuca in a steamer and add enough water to the bottom. I steam it in the Pressure cooker for about 15 minutes or until cooked.
• Remove from heat and let it cool for 10 minutes. Transfer to a large bowl.
• Add the milk and butter and smash with the help of a potato masher until all ingredients are incorporated and smooth. Season with salt and set aside.
• In a medium skillet, heat the olive oil until shimmering. Add the onion and garlic and cook stirring for 3 minutes, or until the onion is translucent.
• Add the rosemary and shrimp and cook for about 2 minutes or until the shrimp starts to curl. Stir in the red wine and season with salt and pepper. Remove the shrimp from the skillet and set aside.
• To the same skillet, add the tomatoes and cook stirring occasionally until they are soft, about 5 minutes.
• Turn off the heat and return the shrimp to the skillet. Fold in the cream cheese, scallions, and parsley.
• Preheat the oven to 350˚F. Place the shrimp sauce on the bottom of 4 medium individual glass or any ovenproof dishes. Top them with the mashed yuca and sprinkle with parmesan cheese. Bake the individual dishes for about 10 to 15 minutes, or until the top is golden brown. Carefully remove from the oven and let stand for 5 minutes before serving.

Note

The original recipe calls for broiling the individual dishes for 3 to 4 minutes or until the top is golden brown. But as I have only a conventional microwave oven, I used the baking option instead and it turned just fine and yummy!

Thai Banana in Sticky Rice (Khao Tom Madt)

I love sticky rice and it always tastes heavenly to me. I came across this recipe in 

ImportFood Authentic Thai Recipes. It was pretty straightforward and very easy to make. I tried this in April 2013 before going on a visit to Singapore to my brother's place. And sure enough I did pick up some authentic Thai ingredients from there such as sticky rice, Pandan essence, etc.!

Serves 10

Ingredients

• 2 cups sticky rice
• 1 ½ cups coconut milk (I used 2 cups)
• ½ cup sugar
• 1 tsp salt
• 5 ripe bananas (small variety), halved lengthwise
• 10 pieces aluminum foil or banana leaf, 6 x 6 inches. See note below.

Preparation

• Soak the sticky rice in water overnight, then drain and set aside.
• Combine coconut milk, sugar and salt in a separate bowl and stir until ingredients are dissolved. Put this mixture in a large pan or wok and then add the rice. Over medium low heat, stir constantly until the rice becomes tender and all the coconut milk is absorbed (about 15 minutes). Remove from heat and leave to cool.
• On a piece of foil, place a tablespoon of rice. Place a sliced banana on top of the rice and then cover it with another tablespoon of rice to form a small "roll" with the banana in the middle.
• Wrap the foil and then place in a steamer. Steam for 45 minutes with the lid on. Remove and enjoy hot or warm.

Note

I did not have aluminium foil or banana leaf and used the leaf of Pisonia alba tree (known as Lachakottai tree லச்சக்கொட்ட in Tamil) and also known commonly as the lettuce tree. The leaf is braod and is at least 20 cms in length and since it is edible and is cooked as greens, it made a perfect wrap for my dessert.

Pisonia alba tree - Lachakotta 

 

Thai Sticky Rice Cake (A Thai dessert with the unique Pandan flavour)

This sticky rice dessert is easy to make and is a healthy low-fat treat (both gluten and lactose free!). The coconut milk contains good fats that actually lower cholesterol. I found this recipe at https://www.thespruceeats.com/sticky-rice-cake-with-coconut-3217367

Serves about 8

Calories: about 90 per serving

Ingredients

• 2 cups white sticky rice (புட்டரிசி in Tamil)
• ½ tsp salt
• ¾ cup coconut milk, plus 1 cup or more for sauce (I actually used 1 cup for the rice)
• ½ cup or more sugar, plus some for sauce
• Pandan essence as required. See note below.
• Little oil for greasing pan
• 2 tsp cornstarch (corn flour) dissolved in 1 tbsp cold water (2 tsp for every 1 cup cocnut milk)

Preparation

• Soak sticky rice for about an hour or more or overnight. (The longer it soaks the better)
• Drain and steam it for 30 minutes or until cooked. (It took about 50 minutes for me)
• While rice is steaming, keep a pan aside greased with a little cooking oil.
• After rice is done, remove the lid and add ½ cup sugar, ¾ cup coconut milk stirring them well into the hot rice. Taste test rice for sweetness and add more sugar if required.
• Now scoop 1/3 of the rice and press it into the bottom of the greased pan with a greased spoon. Spread it as smoothened and even as possible. (Keep the lid of the rice pot on through the next two steps so as to keep the rice hot.)
• Next take another 1/3 of the rice into a mixing bowl, add about 3 to 5 drops of Pandan essence  and stir it to blend into the hot rice to make it light green. Gently spread this above first layer.
• Now take the last 1/3 rice into the mixing bowl and add about 8 to 10 drops of Pandan essence as required to get a distinct dark green shade. Then spread this as the final layer over the second layer.
• Cover the pan with aluminium foil and refrigerate it overnight.
• To make the coconut sauce, place 1 cup coconut milk as required to serve in a sauce pan and warm it up. (Do not boil). Add sugar to taste and stir to dissolve. Add cornstarch dissolved in cold water and stir over medium heat till sauce thickens. Then remove from heat.
• To serve, cut into squares with a greased serrated knife and place on serving plates. Then pour coconut sauce over and garnish with any fruit of choice.

1st Note

1. Pandan essence is a very important Thai ingredient. It is the greenish essence of the Pandan tree. It has a very unique nutty flavour.
2. As an alternative, green food colouring can be used to get the green colour but the flavour will be missing, though!

2nd Note

I tweaked the recipe a little to make it in the Indian Tricolour for a cooking competition for teachers on our Independence Day years ago. Turned out to be pretty colourful! Just follow the steps given below instead of steps 5 to 7 in the given Preparation above: 

• Now scoop 1/3 of the rice into a mixing bowl and add green colouring as required. Then press it into the bottom of the greased pan with the greased underside of a flat spoon. Smoothen it as evenly as possible. (Keep the lid of the rice pot on through the next two steps so as to keep the rice hot.)
• Next take another 1/3 of the rice and spread it above the green layer.
• Now take the last 1/3 rice into another mixing bowl and add orange colouring to it as required. Then add this as the final layer. Cover the pan with aluminium foil and refrigerate it overnight. 

This is Thai Sticky Rice Cake in Indian Tricolour!