Thai Cuisine (Part 3)

Thai cuisine

AN AMERICAN ADAPTATION

(Part 3)

RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM

mango sticky rice

Serves 4

  • 1 cup sweet Thai dessert rice
  • 1 cup water, additional as needed for soaking and rinsing
  • 8 fluid ounces full-fat coconut cream
  • ⅓ cup palm sugar
  • Pinch salt
  • 2 honey mangoes, chilled
  • Toasted mung beans or black sesame seeds, for garnish

Rinse the rice six times to remove any debris and starch. Strain the water off the rice after each rinse. After the sixth rinse, soak the rice in water for 15 minutes. After soaking, strain off the water and transfer the rice to a saucepan with 1 cup of water. Bring to a simmer, and cover with a lid. Cook for 10 minutes then remove from heat. Let steam with the lid on for an additional 5 minutes.

While the rice is steaming, prepare the coconut cream. Pour the coconut cream, sugar, and salt into a saucepan and bring to a simmer, cooking until the sugar is fully dissolved. Pour half of the sweetened cream over the steamed rice and gently mix. Return the lid to the pan to keep the rice warm and prevent it from drying out.

Return the sweetened cream to moderate heat and bring to a simmer, reducing it by half and thickening it slightly. Remove from heat and let cool slightly before serving.

Serve the warm rice with chilled mangoes and a drizzle of thickened sweet cream as desired. Garnish with toasted mung beans or black sesame seeds.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM

thai iced tea

Serves 4

  • ¼ cup Ceylon black tea leaves
  • 1 star anise
  • 1 cardamom pod, crushed
  • 1 cinnamon stick
  • 2 cups water
  • ½ cup palm sugar
  • Ice, as needed
  • ½ cup heavy cream or coconut cream

In a saucepan or tea pot, combine all the ingredients. Bring to a simmer, then remove from heat. Let the tea steep for 3 to 5 minutes, then pass the liquid through a fine-mesh strainer.

Fill 4 (8-ounce) glasses with ice. Fill each glass ¾ full with tea concentrate and the remaining ¼ with cream, and serve.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM