Mango Sticky Rice Dessert - Love on the Plate

I am sure some of you may know and have tasted this sweet dessert. My first encounter to this yummy dessert was back when I lived in Australia. This dessert is from Thailand and has spread out around the world. I was craving for this dessert when I saw a very intimidating picture of my dear foodie friend who recently travelled to Bangkok and had this dessert there (lucky you Rita!).

So here is my version of mango sticky rice dessert.

Ingredients:

200g sweet glutinous rice, soaked overnight

2 pandan leaves

1 can of coconut milk (app. 400ml)

1/2 block of palm sugar (app. 80g), shredded

salt

1 Thai mango

Directions:

Rinse and drain the glutinous rice, then add 1/2 can of the coconut milk and some salt. Stir it well. Add one of pandan leaf. Then place the mixture in a heat resistant container for steaming. Steam it until cooked (the rice becomes clear and sticky) app. 40min.
Meanwhile boil the other half can of coconut milk and then add the shredded palm sugar, pandan leaf and some salt. Mix it well.

To serve, place some scoop of the steamed sticky rice, top it up with some cut mango and pour the sweet sauce on top.

I would like to share this recipe for the event of Masak Bareng Yuuk - Love on the Plate.

Tom Yum Goong (Thai Prawn Soup with Lemongrass)

Since having a new site, the event of Indonesian foodie blogger masak bareng yuuk has been having pooling for the monthly theme. And to open the year of 2009 the pooling result is tom yum goong, Thai prawn soup with lemongrass. This soup is one of the main signature dishes of Thai and it has well-blended hot and sour flavor. To make it from scratch really freaks me out...so I just made it using instant seasoning available at Asian stores and added some fresh seasoning.

Ingredients:
- 400g of medium sized prawn, peel of the shell but leave the tails
- 10 fish balls, cut into 4 each
- 200g of mushroom, cut in half
- 3Tbsp of Tom Yum Goong instant seasoning
- 1stalk of lemongrass, cut into 5cm in length
- 4cm of galangal, cut into 4
- 5 kafir lime leaves
- 4Tbsp of fish sauce
- salt
- sugar
- water
- bunch of cilantro or coriander leaves

Directions:
Boil water in a pot (app. 1.5L), then add instant seasoning, lemongrass, galangal and lime leaves, stir it well. Add fish sauce and adjust the taste with salt and sugar. Add mushroom and continue to cook for 2minutes. Add prawn and cook for another 2minutes. Do not overcook.
To serve, place the soup in a bowl and then garnish it with cilantro.

Garlic-Basil Stir Fried Ribs n Veggies

Another Thai cuisine which is easy to make and you may throw any meats or veggies as you like.

Ingredients:
- 600gr of pork ribs
- 250gr of peeled washed carrot
- a bunch of yu choy (Indonesian: sawi hijau or caisim)
- 4Tbsp of Thai garlic-basil stir fry paste
- water



Directions:
In a wok, saute for 2 minutes the garlic-basil paste without oil since it contains oil already. Throw in the ribs and stir it until change color. Add some water, approx. 150ml and stir it well. Continue to cook until boiling and the meat tender. Add carrot, stir and continue to cook for 4minutes. Add yu choy, stir and continue to cook for 3minutes.
Serve it with warm steam rice.

Chili Sweet Basil Chicken

This food reminds me of my very best friend, Pat whom I met back then in Australia. I am so excited that in less than 7months she will be marrying the guy she loves. I know that it takes lots of energy to prepare the wedding and finish PhD at the same time. But I am sure you can make it my dear...I miss you terribly much and wish I would be able to witness your happy day!
(hey I miss your Tom Yum soup too...!)

Ingredients:
- 300gr of skinless boneless chicken breast, cut into strips
- 150gr of washed cut carrot
- 1 green bell pepper, cut into small pieces
- 6 cloves of garlic
- bunch of basil leaves
- 3Tbsp of chili sweet basil paste (available in a jar at Asian store)
- oil for saute


In a wok, saute garlic with a little bit of oil. Add the chicken strips, stir and cook until change color. Add chili sweet basil paste and mix it well. Add carrot and then bell pepper and continue to cook for 4minutes. At last add the basil leaves, stir it and cook for another 2minutes.
Serve it with warm steam rice.