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!

Chinese Toffee Banana

I happened to watch this recipe on some food channel. It seemed so easy and yummy that I immediately set about doing it. Lucky I had all the ingredients in hand.

Serves 6

Ingredients

• 2 bananas, cut into thick diagonal slices
• 50 grams self raising flour (Use 1 1/2 tsp baking powder and 1/4 tsp salt with 1 cup flour for homemade self raising flour)
• 25 grams corn starch + some for dusting
• 90 ml water
• 1 tsp oil
• Oil for deep frying
• 120 grams sugar
• Black and white sesame seeds for sprinkling
  
  
  
  
  
  

Preparation

• Mix self raising flour, corn starch and water into a smooth batter. Add a tsp of oil and mix it well. (The oil is supposed to make it puffy.)
• Heat oil in a deep pan
• Dust the banana slices in corn starch, dip them in the batter and cook them in the hot oil in batches until crisp and golden brown.
• In a heavy pan, add the sugar over medium heat and keep stirring it till it just forms a caramel (just as it turns brown). Switch off immediately and remove from the stove.
• Toss the fried banana slices one after the other to coat them completely in the caramel and drop them immediately into a large bowl of ice water. This will set the caramel. 
• Almost immediately, drain them and sprinkle with black and white sesame seeds.
• Serve hot immediately or with ice cream.

Note

It is very important to coat the bananas immediately in the caramel before the caramel hardens.

Indonesian Mango Sago Pudding

This is an authentic Indonesian version of the popular South Asian dessert Mango Sago Pudding. This is much simpler than the Indian version which calls for the elaborate and time consuming reduced milk. Recipe from https://www.youtube.com/watch?v=cLBqESkDVnk

Serves 4

Ingredients

• 2/3 cup sago
• 2 cups mango cubes 
• 1 1/4 cups thick coconut milk
• Sugar as per taste, optional
• 4 cups water
• 1 cup ripe mango cubes for garnish
  

Preparation

• Soak sago in water, about 5 minutes while bringing water to boil in a vessel. After water boils, drain sago and add it to the water. Allow to boil about 15 minutes till it turns translucent. Drain and wash in cold water to avoid sticking together. Drain and refrigerate till use.
• Blend mango cubes, coconut milk and sugar, if using, in a mixer till smooth. Remove to a mixing bowl.
• Add sago and refrigerate at least for 2 hours.
• Serve garnished with mango cubes.

Mango Sago Pudding

Mango Sago pudding is a South Asian dessert popular in Indonesia, China and Thailand. Recipe from www.sailusfood.com as tweaked in the blog. 

Serves 5

Ingredients

• 2 cups mango puree
• 1/2 litre milk
• 1/2 cup sago, soaked for 1 hour in water
• 1/2 cup thick coconut milk
• 1 1/2 tsp cornstarch, mixed in 1 1/2 tbsp milk
• 1/2 cup sugar or sugarfree substitute
• 1/2 cup ripe mango cubes
  
  
  

Preparation

• Set aside mango puree in the refrigerator.
• Bring milk to boil in a vessel and simmer till reduced to 3/4 cup. Switch off flame and bring to room temperature.
• Boil soaked sago in enough water till soft. Switch off flame and drain. Wash in normal water, drain and refrigerate till use.
• Boil coconut milk in a vessel, add sugar, cardamom and stir. Slowly add cornstarch mixture and stir till thickened.Switch off flame and bring to room temperature.
• Blend reduced milk, coconut milk mixture and mango puree in a mixer till well combined. 
• Remove to a mixing bowl and mix the chilled sago thoroughly. Refrigerate for at least an hour.
• Garnish with mango cubes and serve.

Shrimp with Chinese Greens (Bok Choy) Stir Fry with Mushrooms

Found this on chinesefood.about.com

Serves 2

Ingredients

• 1/2 lb (about 250g) shrimp
• 1 tbsp rice wine or dry sherry
• 1/2 tsp salt
• 1 tbsp cornstarch
• 1/2 lb (about 250g) bok choy
• 4 oz (about 100g) mushrooms, sliced
• 2 tbsp oil
• 2 thin slices ginger
• 1/4 tsp salt
• 1/4 cup chicken broth
• 1/2 tsp sugar
• 1 tbsp light soy sauce
• black pepper, to taste
• 1 tsp cornstarch mixed with 2 tsp water

Preparation

• Clean shrimp and pat dry with paper towels. In a bowl add the rice wine or sherry, 1/2 tsp salt and cornstarch with shrimp and stir to marinate the shrimp. 
• Chop the bok choy stalks diagonally and the leaves across into 1 inch pieces. Wipe mushrooms with a cloth and cut into thin slices.
• Heat a pan and add 2 tbsp oil. Add ginger and stir fry for about 30 seconds, until aromatic, then add the shrimp. Stir-fry until pink and remove from pan.
• Add some more oil about 1 1/2 tbsp in the pan. Add the bok choy, mushrooms and 1/4 tsp salt. Stir-fry for 1 minute Add a small amount of water or rice wine if the vegetables are a bit dry. Add the chicken broth, cover and cook for 2 more minutes.
• Add the shrimp back into the pan and add sugar, soy sauce and pepper. Give the cornstarch mixture a quick restir and add in the middle, stirring to thicken.
• Cook, stirring for another minute and serve hot.

Oriental Clear Soup with Chinese Greens (Bok choy), Mushrooms and Shrimp

Finding bok choy for the fist time in Chennai at the Kovai Pazhamudhir Nilayam, I browsed through the internet for some soup recipes with bok choy and found this simple, straight forward recipe at myrecipes.com and getmecooking.com.

Serves 4

Ingredients

• 2 tsp sesame oil
• 3 oz (about 80 g) mushrooms, thinly sliced
• 3 tbsp ginger, finely chopped
• 3 cups chicken broth, fat-free, low-sodium
• 3 cups water
• 1 tbsp soy sauce
• 3 cups bok choy, coarsely chopped (You can substitute spinach or napa cabbage)
• 2 tbsp green onions, (spring onions) sliced 
• 2 tbsp fresh cilantro (coriander)
• 1 lb (450 g) shrimp, peeled and deveined
• ¼ cup fresh lime juice

Preparation

• Heat oil in a large pan over medium high heat; saute mushrooms and ginger about 5 minutes or until liquid evaporates and mushrooms darken.
• Add broth, water and soy sauce and bring to boil. Stir in bok choy and green onions, cilantro and shrimp. Cover and reduce heat, and simmer 3 minutes or until shrimp is done. 
• Stir in lime juice just before serving.

Tub Trim Grob (Rubies in Coconut Milk)

This is a dessert we tasted in Absolute Thai. I found the recipe at http://www.thaitable.com/thai/recipe/rubies-in-coconut-milk. I tweaked the measurements and the colour a little to taste and colour.

Serves 8

Ingredients

• 2 cups coconut milk
• 1 cup sugar
• 2 cans whole water chestnuts, about 50 to 60 pieces. See note.
• 15 drops rose (You can mix red colour with rose)
• 2 cups cornstarch
• 1 cup water

Preparation

• Slice each water chestnuts into half, making 2 round disks. Make three more cuts into the disks to make about 12 pieces. 
• Drop the food colouring into the chestnut and stir. 
• Put the cornstarch in a bowl. Drain the chestnuts of any juices and drop them into the cornstarch. Shake the bowl to coat the chestnuts with the flour. Scoop the chestnuts into a strainer and shake off any excess flour. Put them into another bowl. Sprinkle some water over the chestnuts and put them back in the bowl of flour.
• Bring a pot of water to boil. Put the coated chestnuts into the boiling water. The cooked chestnuts will float on the water. Scoop them up in a strainer and dump them in a bowl of ice water.
• Microwave the sugar and water in a cup for about 3 to 4 minutes till syrupy. 
• Divide the chestnut rubies into bowls. Add equal amount of coconut milk and sugar syrup. Add syrup more or less to taste. 
• Serve chilled or with crushed ice.

Note:

Water chestnuts are available online at amazon.in, ebay, etc. They are also available in Amma Nana supermarket, Chennai.

Fish Cake

Recipe tweaked from: http://nasilemaklover.blogspot.in/2010/04/fish-cake-and-fish-balls-noodle-soup.html

Ingredients

• 500 grams king fish (seer fish) (or any fish of choice)
• Sesame oil for pan frying
• Vegetables of choice 

Preparation

• Remove flesh from king fish slices.
• Scrape flesh from skin and discard skin.
• Place all the fish meat on a chopping board and chop for 10 minutes.
• The fish will become slightly sticky as you chop. Add salt and pepper to taste and continue to chop for another 10 minutes. The fish meat will now become a fish paste.
• Wet your hands slightly with water and roll the fish paste into flat elongate size.
• Steam for 10 minutes in boiling water, drain and pan fry in hot sesame oil.
• Allow to cool and cut into thin slices.
• Serve with raw vegetables of choice!

Fish Balls, Fish Cake and Dried Anchovies Soup with Mushroom and Spring Onion

Malaysian Recipe

Serves 2

Ingredients

• 500 grams king fish (Or any fish of choice)
• 50 grams dried anchovies, head removed and cleaned
• 100 grams button mushrooms, sliced thinly
• 3 stalks spring onions, cut in rings
• 3 tbsp garlic, minced
• 1 tbsp fish sauce or to taste
• 1 tbsp sesame oil
• Salt and white pepper to taste

Topping

• Garlic oil (See note below)

To make fish balls

• Remove flesh from king fish slices (seer fish)
• Scrape flesh from skin and discard skin.
• Place all the fish meat on a chopping board and chop for 10 minutes.
• The fish will become slightly sticky as you chop. Add salt and pepper to taste and continue to chop for another 10 minutes. The fish meat will now become a fish paste.
• Wet your hands slightly with water and roll the fish paste into fish balls of desired size.

To make fish cakes

• Wet your hands again and roll the fish paste into flat elongate size. 
• Steam for 10 minutes in boiling water, drain and pan fry in hot sesame oil. Reserve liquid if desired.
• Allow to cool and cut into thin slices.

Preparation

• Bring a pot of water to boil. (I used the reserved liquid)
• Add the cleaned anchovies and allow to boil again. Simmer for 10 to 15 minutes.
• Remove the anchovies, add little salt and 1 tsp sesame oil. Mix well and microwave for 2 minutes. Set aside the crispy anchovies.
• Heat a tsp of sesame oil in a pan and add 1 tbsp minced garlic. Saute for 30 seconds till the aroma comes out. 
• Add the onion white and mushroom and saute for a minute. Add the anchovies stock and a chicken stock cube. Add some green onion. Bring to boil.
• Add the fish balls and allow to cook for 2 to 3 minutes.
• Add fish sauce, white pepper and salt to taste. Turn off heat.
• Add fish balls, fish cake slices, mushroom and crispy anchovies. Ladle soup into the bowl, add the rest of the green onion and garlic oil. Serve hot. 

Note:

Garlic oil can be made by stir-frying minced garlic in oil.

Bee Thai Bak (Rice Noodle Soup)

Recipe from RASAMALAYSIA

Serves 2

Ingredients

• 300 grams Thai rice stick noodles
• 1 3/4 cup chicken stock
• 1 1/2 cups water
• 100 grams beef mince, cooked
• 6 - 8 fish balls 
• 8 large shrimp, shelled and deveined
• 1 tsp fish sauce or to taste
• 3 dashes white pepper powder

Topping

• Garlic oil (See note below)
• 2 stalks spring onions, cut into rings

To make fish balls

• Remove flesh from king fish slices (seer fish)
• Scrape flesh from skin and discard skin.
• Place all the fish meat on a chopping board and chop for 10 minutes.
• The fish will become slightly sticky as you chop. Add salt and pepper to taste and continue to chop for another 10 minutes. The fish meat will now become a fish paste.
• Wet your hands slightly with water and roll the fish paste into fish balls of desired size.
  
  

Preparation

• Bring a pot of water to boil and blanch the rice noodles until they are cooked. Drain and set aside.
• To make the soup, bring chicken stock and water to boil in a pan. Add minced beef, fish balls and shrimp. Boil for about 2 minutes or until all the ingredients are cooked.
• Add fish sauce and white pepper powder. Turn off heat.
• Divide the rice noodles into two bowls and add broth, garlic oil and chopped spring onion.
• Serve immediately.

Note:

Garlic oil can be made by stir-frying minced garlic in oil.

Chinese Steamed Chicken

Recipe from http://www.chinasichuanfood.com/chinese-steamed-chicken-recipe/

Ingredients

• 1/2 of whole chicken with skin, about 750 grams
• 2 tbsp ginger, finely chopped 
• 2 tbsp spring onion white, chopped 

For Marinating sauce:

• 1 tbsp light soy sauce
• 1 tsp white cooking wine
• 1/2 tsp salt

For Dip sauce:

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 big garlic cloves, finely chopped
• 4 tbsp water
• 2 tbsp spring onion green, chopped
• 1 tbsp sesame oil

Preparation

• Clean the chicken and spread the marinating sauce on all sides.
• Spread the chopped ginger and spring onion over the chicken and place on a steamer rack. Steam for about 20 to 30 minutes on high flame until soft. (A fork should easily be inserted)
• Transfer to a plate and cut into chunks. Decorate with green onion.
• In a sauce pan, heat sesame oil and stir fry chopped garlic and green onion until fragrant. Add oyster sauce, light soy sauce and water. Bring to boil. Transfer to a dipping bowl and cool.
• Serve steamed chicken with dipping sauce.

Goong Raad Prig Manao (Steamed Prawn dressed with Lemon Juice sauce)

After having tasted the dish at Absolute Thai, Chennai, I went on a hunting spree for the recipe on the internet and finally found one closer to the dish: http://www.joysthaifood.com/seafood/goong-raad-prig-manao-steamed-big-shrimp-wlemon-sauce/. I tweaked it a little to try the Absolute Thai dish and it came out pretty well! 

Ingredients:

• 15 medium or big prawn, deveined and cleaned 
• 1 small bitter gourd
• 2 tbsp minced ginger
• 2 or 3 red chili peppers
• 4 shallot, minced
• 10 big garlic cloves, chopped
• 1 tsp brown sugar (adjust to taste)
• 5 or 6 tbsp lemon juice
• 4 to 5 tbsp fish sauce

Preparation:

• Cut the bitter gourd lengthwise, remove the inside part and clean well. Cut the ends and remove them. Dice the halves into 1/2 cm pieces.
• Soft boil in water and drain.
• Place the prawn in a steamer rack and place the ginger on top.
• Steam for about 5 minutes, remove from flame and keep aside.
• Dress the bitter gourd around the dish.
• Mix all other ingredients and adjust for taste. It must have a mix of bitter, sweet, salty and sour taste.
• Pour over the steamed prawn and serve.

Thai Green Mango Salad

This is another dish from Absolute Thai, Chennai. Absolutely delicious! Found the recipe on: http://www.noobcook.com/thai-green-mango-salad/

Ingredients:

• 2 raw mangoes, julienned
• 1 big garlic clove
• 2 red chili pepper, slit lengthwise, (remove seed if less spice is required)
• 5 big shallots
• 1/2 cup roasted peanuts
• 1/2 cup syrup of jaggery
• Juice of 2 lime
• 2 tbsp fish sauce (adjust to taste)
• 1/4 cup dried shrimp, washed and microwaved
• Coriander for garnish

Preparation:

• Add all ingredients except mango and coriander in a mortar and pound lightly with a pestle for a minute. Add in batches if the mortar and pestle is not large enough and transfer to a large seasoning bowl.
• Add the julienned mango. 
• Season the salad dressing to taste accordingly - it should be a balance of hot, salty, sour and sweet.

Goong Manao (Prawn Steamed in Lime Chilli Sauce)

This is a slight variant of Goond Raad Prig Manao. Made with a combination of a couple of recipes.

Ingredients:

• 15 medium sized prawn, deveined with shell on tail
• 5 big cloves garlic, chopped and pounded
• 10 shallots, pounded with a pestle
• 3 tbsp lemon juice (adjust to taste)
• 2 tbsp fish sauce (adjust to taste)
• 2 red chili peppers, slit lengthwise (remove seeds if less spice is required)
• 3 spring onions, green part chopped
•  1 tbsp palm sugar (adjust to taste)
• 
  
  

Preparation:

• Mix all ingredients ingredients except the prawn and adjust for taste. There should be a balance in salty, sour and sweet taste. Place in a steamer rack.
• Clean prawn and add in a steamer rack. 
• Steam for about 5 minutes.
• Serve hot with the sauce.

Thai Apple Fritters (Appon Kak)

Recipe from: http://www.khiewchanta.com/archives/desserts/fried-dessert-recipes/thai-apple-coconut-fritters.html

Ingredients:

• 2 apples
• 1/2 cup rice flour
• 1/2 cup wheat flour
• 1/2 tsp baking soda
• 100 ml water
• 50 ml coconut milk
• 1/4 tsp salt
• 1 1/2 tbsp sesame seeds
• 1 1/2 tbsp sugar
• 2 tbsp dessicated coconut 

Preparation:

• Peel and core apples and slice them crosswise into 1 cm thick hoops.
• Combine all other ingredients into a bowl and stir until mixed.
• Heat oil. Dip apple slices into the batter. Deep fry or shallow fry till batter is cooked and golden.
• Drain on paper towel and serve immediately