Thai Mango Sticky Rice

Serves 4 to 6.

375 g freshly made COOKED sticky rice
1 cup(250 ml) thick coconut milk
4 Tbs. sugar
2 tsp. salt
4 Tbs. coconut cream, skimmed from top of coconut milk
roasted sesame seeds to garnish
6 large ripe mangoes, peeled, halved, stoned

Sticky rice
200 g glutinous (sticky rice)
water, for steaming

Rinse rice several times until water runs clear. Soak in water for 12 hours or overnight, then drain. Line a saucepan, steamer or bamboo basket with cheesecloth or similar fine weave cotton cloth. Put rice in the steamer and steam 45 minutes until rice is tender and translucent. Remove from heat and fluff up with fork.

Steam rice in your microwave:
Place the rice, with a knuckle length of water to cover it in a ceramic casserole with a loosely fitting lid.
Cook covered on high heat for about 12 minutes, then let stand, still covered for another 6 minutes. Times vary with this method, depending on microwave size and wattage. Check after 10 minutes on high, to see if the liquid has been absorbed.

Directions

Make sticky rice according to recipe; place in a bowl and set aside. In a saucepan over medium heat, bring coconut milk, sugar and salt to the boil, lower heat and simmer until milk thickens, about 4-5 minutes.

Pour mixture carefully over sticky rice, fluffing up rice with a fork and allowing coconut mixture to trickle through but,not 'drown' the rice. (Otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).

Allow rice to stand 10 minutes, then turn out in a mound on a serving platter. Garnish with thick coconut cream and sprinkle with sesame seeds.

Slice mangoes and arrange around the mound of sticky rice. Alternatively make individual servings of sticky rice and mango slices.

Recipe courtesy cooks.com

This has to be one of the easiest candy recipes I've ever made.

12 oz. pkg. chocolate chips
1 c. chopped walnuts
3/4 c. Eagle Brand Milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles

Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate sprinkles. Makes about 50 pieces of candy.

Serves 6

12 slices day old bread
3 milk chocolate candy bars, no nuts
3 eggs
1 cup milk
2 Tablespoons butter
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
confectioner's sugar (for dusting at the end)

Break each candy bar in half - the short way. Grate just a little chocolate (no more than a half teaspoon off of each piece and save in a small bowl for later.

In a medium bowl, beat the eggs with the milk, sugar, vanilla, and salt. Pour half of this mixture into an large(13x9) ungreased baking dish.

Layer six slices of bread horizontally over the egg mixture. Place one piece of candy bar in the center of each piece of bread. Top each slice with remaining pieces of bread like sandwiches. Pour the remaining egg mixture over the sandwiches. Let this stand for at least 5 minutes so the bread can absorb the egg mixture.

On a griddle or in a large skillet, melt the butter over medium heat. Fry sandwiches until golden brown on both sides. Add an addition 2 teaspoons of butter mid-way, if cooking in batches.

To serve, cut each sandwich diagonally. Dust with confectioner's sugar and sprinkle with chocolate shavings.

2 large bananas
8 sheets egg roll wrap
2 cups olive oil
1 each egg
ice cream (your favorite flavor)

Bananas fried in wrappers and served with your favorite ice cream!

Peel the bananas and slice each banana in half lengthwise, and then each half into 2 pieces cutting off the ends on both sides so that the length of each piece is approximately 3 inches.

Break open the egg into a small bowl and discard the egg yolk (we will only be using the egg white).

Wrap each piece of banana with an egg roll sheet, then dip a finger into the egg white and using that finger, place egg white around the edges of the wrap in order to seal it.

Heat the olive oil in a wok at a medium high setting, then place 2 to 3 banana wraps into the wok and turn each piece until golden brown and remove to a paper towel to absorb any excess oil.

Place the ice cream on a plate with the fried banana and garnish with a basil leaf.

Makes 3 to 4 servings.

Tip: substituting the mangos for bananas.

3 cups jasmine rice
7 oz. pork loin (sliced thin & lengths approx. 2 inches long)
6 large shrimp (uncooked)
3 large eggs
2 slices boiled ham (diced)
1/3 cup sweet red pepper (diced)
1/4 cup sweet green pepper (diced)
1/2 cup mixed vegetables
1/3 cup black raisins
1 cup pineapple chunks
2 tbsp. soy sauce
3 tbsp. brown sugar
1 tbsp. garlic (chopped)
1 tbsp. paprika
3 tbsp. olive oil
Romaine leaves and cucumbers
Fresh cilantro for garnish
fried egg: optional

Wonderful flavors and beautiful presentation.

One can substitute chicken instead of the pork etc.

Using a rice cooker, or other method, cook the rice prior to starting this recipe..

Wash the pork and slice it thin into 2 inch long strips.

Heat the olive oil in a pan, add the garlic and fry until golden brown.

Then, add the pork and stir for several minutes until well done..

Add the shrimp to the pan and continue to stir until the shrimp turns pink, then add the ham and stir the pork, shrimp and ham together for a few minutes..

Add the mixed vegetables, pineapple, raisins, sweet red pepper, green pepper, paprika and rice to the pan, then stir and mix everything thoroughly for a few minutes.

Add the soy sauce and sugar to the pan and continue to stir frequently until well done (approx. 5 minutes), then remove from the heat.

Place a leaf of romaine lettuce and some sliced cucumber on each plate and then add the contents of the pan onto each plate.

Garnish with coriander.

Tip: If desired, fry one egg for each serving and place on each plate and season the egg with black pepper.

Yield: 3 to 4 servings.