Sticky Rice
 Place
4 (2 lb/ 1 kg) cups of sticky (glutinous) rice in a saucepan and
add water to cover. Rub the rice between your hands several times and drain
off the milky water; add clean water and repeat until the water is clear.
Soak overnight in water to cover or, to save time, it can be soaked in
hot water for 3 hours before steaming. Drain the rice and place
in a cloth lined basket or in a steaming basket. Place the basket over
a pot of boiling water, cover, and steam for approximately
30 minutes
| 4 (2 lb / 1 kg) cups |
sticky (glutinous) rice |
| |
water |
Barbecued Chicken
Rub the entire chicken with the combined marinaded
ingredients and allow to marinate for 15 minutes. Bake at 350 F (180 C)
for 45 minutes and then broil/ grill for 10 minutes until done. Cut into
smaller pieces before serving.
| 1 whole (about 3 lb or 1.5 kg.) |
chicken, cut in half |
| 1 teaspoon |
salt |
| 4 |
garlic cloves, chopped |
| 1 teaspoon |
white pepper |
| 1 tablespoon |
minced cilantro/ coriander leaves and root |
| 2 tablespoons |
cognac, whisky, or rice wine |
| 2 tablespoons |
coconut milk |
| 1 tablespoon |
fish sauce (nam pla) |
| 1 teaspoon |
chopped fresh ginger |
| 2 tablespoons |
soy sauce |
Papaya Salad
Peel the papaya and rinse under running water.
Remove the seeds and shred the flesh with a grater. Set aside. Place the
garlic cloves and chillies in a mortar and mash with a pestle until crushed
into chunks. Add the papaya and the remaining ingredients and gently
combine all with the pestle and a spoon. Serve cold.
| 1 |
medium dark green papaya |
| 4 |
garlic cloves |
| 6 |
green Thai chillies (phrik khi nu) |
| 2 |
tomatoes, cut into wedges |
| 1.2 cups |
green beans, chopped into 1/2 in (2.5 cm) pieces |
| 2 tablespoons |
anchovy sauce |
| 1/2 teaspoon |
salt |
| 1/4 cup (2 fl oz / 60 ml) |
lime juice or tamarind juice |
|
