Thai Mango Sticky Rice Recipe / Mango Sticky Rice Recipe / Khao Neeo Mamuang Recipe / Thai Sweet Sticky Rice With Mango Recipe / An Easy Thai Dessert Recipe

 

Thai Sweet Sticky Rice With Mango

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice.

Topping

Fried crispy yellow moongh or toasted sesame seeds to sprinkle on top

Sliced ripe mango

Thick salted coconut milk sauce

Thai Mango Sticky Rice

Assembling

Place a mound of rice on a plate , place the sliced mangoes on the side. Pour the salted coconut sauce on top and sprinkle sesame seeds and enjoy!

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Vegetable Manchow Soup Recipe / Manchow Soup Recipe / Indo Chinese Manchow Soup Recipe / Spicy Vegetable Manchow Soup Recipe / Veg Manchow Soup Recipe

 

Vegetable Manchow Soup

Ingredients

Finely minced vegetables - 2 cups

(I used carrots, cabbage, beans )

Minced garlic and Ginger - together - 1 tbsp

Minced green chilies - 4

Minced celery - 1 tsp

Chopped spring onions - a handful

Chopped coriander stems - 2 tsp

Tiny cubes of Tofu - 1 cup

Dark soy sauce - 1 tsp

Light soya sauce - 1 tsp

Salt and pepper powder - to taste

Sugar - 1/2 tsp

Rice vinegar - 1 tsp

Corn starch - 2 tsp

( dilute it in some water, this is used for thickening the soup)

Vegetable stock - 4 cups or add as needed

Sesame oil - 1 tsp

Deep fried crispy noodles for garnish

Method

Heat oil in a pan fry ginger, garlic and green chilies till changes to light brown.

Add the vegetables and  sauté for a minute. Pour the stock add the coriander stems , tofu , celery , soy sauces and seasonings. 

In low flame cook till the vegetables are cooked , pour the diluted corn flour liquid , sugar , rice vinegar and cook till thick.

Switch off the stove garnish with fried noodles and spring onions and serve immediately!

Note:

Color of the soup is not dark as I used light soy sauce more.

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Ema Datshi Recipe / Spicy Bhutanese Stew Recipe / Bhutanese Chili Cheese Recipe / National Dish of Bhutan Ema Datshi

 

Ema Datshi

Ingredients

Sliced onions - a handful

Sliced deseeded hot green chilies - 6

Chopped garlic - 3

Water as needed

Salt to taste

Processed cheese - a handful

( I used cheese slice in this recipe )

Oil or butter - 1 tsp

Method

Heat oil in a pan add the onion, garlic and green chilies sauté for a minute.

Add salt pour needed water cover and cook for a minute.

Add the cheese and simmer for a minute till the cheese is melted and well combined.

Switch off the stove and serve hot with Bhutanese red rice or bread.

Note:

a) There are lots of variations like adding vegetables and meat.

b) Traditionally spring onions and farm cheese are used in this dish.

c) This is served as a main course

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Jilakarra Maggu Recipe / Jeelakarra Maggu Recipe / Jeera Gravy Recipe / Jeera Maggu Recipe / Andhra Traditional Recipe Jeelakarra Maggu

 

Jeelakarra Maggu

Ingredients to be ground

Jeera / Cumin seeds - 2 tsp

Coriander seeds / dhania - 1 tsp

Garlic - 6 cloves ( medium size)

Chopped ginger - 1/2 tsp

Red chilies - 5

Turmeric powder - 1/4 tsp

Salt to taste

( Pour water and grind to a smooth paste)

Other ingredients

Sesame oil - 6 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Red chilies - 3

Curry leaves - few

Chopped garlic - 6 cloves ( medium size)

Jilakarra Maggu

Method

Heat oil in a pan temper it with mustard, red chilly , curry leaves and urad dal. add the garlic and fry till they turn light brown.

Pour the ground paste and sauté till raw smell has disappeared completely.

Pour needed water and in low flame cook the gravy till thick and oil floats on top.

Switch off the stove mix this gravy into hot rice and enjoy.

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