Sweet & exotic
One of my most impressive travels was, by far, backpacking in South East Asia. Even though it’s already been a couple of years ago, all the fantastic adventures still linger in my mind. The sights, the sounds, the smells and oh yes, the tastes!
Today I like to share a delicious recipe that you can get on almost every street corner in Thailand: coconut sticky rice with fresh mango. How can something so simple be so good?! Traditionally sticky rice is soaked overnight and steamed, not boiled. However with this recipe I hope to offer you a quick alternative. Just choose whatever method you prefer most.
In Thailand sticky rice with coconut and fresh slices of mango is eaten as a dessert pudding. Exotic, sweet and scrumptious. You’re going to love it!
Thai Coconut Sticky Rice with Mango
- 1 cup Jasmine Rice or Sticky Rice
- 1 can Coconut Milk
- 2-3 tbsp Sugar
- 1 ripe Mango
- Optional: Black Sesame Seeds
- In a cooking pan add 1 cup Jasmine Rice, 1 can of coconut milk and 1 cup water. Bring to the boil. Let it cook, while stirring occasionally. Make sure the rice doesn't burn (add extra water if needed). Cook for a long time, 15-20 minutes, until the rice has really softened and the coconut milk is reduced.
- Peel the mango and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into cubes.
- Serve the rice with the fresh mango and sprinkle over some black sesame seeds.
- The traditional method: If you would like to prepare the sticky rice traditionally, then soak overnight and steam the rice in a steamer. Prepare the reduced coconut milk with sugar seperately and serve together with mango and sesame seeds.
I love to travel. A couple of years ago I’ve backpacked through five countries in South East Asia: Thailand, Laos, Vietnam, Malaysia and Cambodia. The ridiculously delicious food was among one of the many wonderful things this region had to offer and contributed to my exotic experience there. I can still fanatasize about all the lovely dishes I had the pleasure of trying (The coconut pancakes… the sticky mango rice… the curries… the pad thai… the spring rolls… OMG it’s all so good!)
I’m fond of the Asian Kitchen. Not only because Asian cuisine is a real heaven for veggie lovers, offering lots of vegetarian meals, but also because of its amazing use and balance of flavors and ingredients.
This raw crunchy Asian vegetable salad contains some of Asia’s best flavor combinations. I love using products like lime, coconut, chili pepper, soy sauce and cilantro. So bring a little bit of Asia to your kitchen and enjoy this delightful little salad!
Asian Crunchy Veggie Salad
- 1/2 Cucumber
- 3 Spring Onions
- Sugar Snaps (200g)
- Bean Sprouts (200g)
- Some Fresh Cilantro
- Some Fresh Mint Leaves
- 1 Red Chili Pepper
- 4 Tablespoons Shredded Coconut
- 1 Tablespoon Lime Juice
- 3 Tablespoons Soy Sauce
- 1 Teaspoon Honey
- Cut the cucumber julienne (thin slices lengthwise). Cut the spring onions into rings. Cut the sugar snaps into thin diagonal slices.
- Chop the cilantro, mint and red chili pepper.
- Mix the cucumber, spring onions, sugar snaps, bean sprouts, cilantro, mint, red chili pepper and shredded coconut in a bowl.
- Mix the lime juice, soy sauce and honey for the dressing (balance flavors to taste).