the board has decided that every friday be deemed "food friday". so i will now discuss last nights adventure in food.
for weeks i've been obsessed with khao niaow ma muang (aka mango sticky rice). on a recent trip to the local thai place, as the boyfriend and i gobbled down the delisciousness, i declared i was going to make it and perfect it.
first order of business: locating sweet rice. in a town that touts itself as the "city of diversity" you would assume finding the primary rice eaten in thai cultures would be pretty easy. nope. so i attempted using what i had. regular rice. eh. aborio rice. gahross. black wild rice. don't even want to talk about it...
second order: cook without bamboo rice steamer. because again, not easily located and not really up for putting in effort the of purchasing one just yet. one recipe suggested simmering the rice in vast amounts of coconut milk for 3 painstaking hours, resulting in a mushy, lackluster concoction. attempt two was much of the same but a combo of steaming and simmering. jesus no. it just kept getting worse and worse.
until i met Kiet. a nice little thai man who happens to own an asian grocery store a block away from boyfriends house. not only did kiet have regular sweet rice, but purple. oh man. but that's for another day. still no fancy rice steamer, so i made my sweet rice like a white lady. in a rice cooker, made the coconut sauce, let it all soak in for 10 or so minutes, chopped my mango and voila it tasted almost decent! so this is the coconut sauce recipe for one cup of rice:
- 1 1/3 cups well-stirred canned coconut milk
- 1/3 cup plus 3 tablespoons sugar
- 1/4 teaspoon salt
- let is simmer for 5 minutes then pour 1/2 on top of rice. let sit for 10 minutes
- slice up mango. (here is handy how-to because mangos are a bitch to cut.)
- pour the rest of the sauce on top!
just don't make it for my sister. she'll die.
(ok. this isn't a picture of the one i made, but what is a post worth without a picture (interrobang))
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