Black Sticky Rice with Taro & Young Coconut (ข้าวเหนียวดำใส่เผือกและมะพร้าวอ่อน)

Black glutinous rice,also known as black sticky rice,

has long dark grains and a nutty taste reminiscent of wild rice. This black sticky rice with taro and young coconut has a distinct character and flavour all of its own,

as well as an intriguing appearance.

(reference fromjudy bastyra and becky johnson)

I used this black glutinous rice brand,the price about $3.50.

or you can buy any brand from Thailand,they all the same.

(find all ingredients in chinese grocery shop

or i usaully shopping@ flaminton chinese grocery)

This is the young coconut meat in syrup,also from chinese grocery.

about $1.80 & product from Thailand. 

I actually like this coconut milk brand to make dessert dish.

It more creamy and doesn't have any difference smell.

(compare from some brand the smell so badly)

Ingredients

Black glutinous rice   1 cup/175 g
Brown sugar     1/2 cup
Water      6 cups
Coconut milk   1 cup
salt     1 ts
Taro,steamed,chopped  120 g
Young coconut     20 g

How to cook

1.Put the black glutinous rice in bowl
and rinse with the water 1 time.

2.Bring to boil with 6 cup of water,reduce the heat to low and simmer,stirring occasionally,for 25-30 mins,or until the rice has absorbed most of the liquid.

( the heat it on medium heat and after past 20 mins low the heat to lower heat.

3. During boiling the black glutinous rice,

cut the taro to small size and steam it for 15-20 mins.

4.After the black glutinous is cooked,add 1/2 cup of coconut milk,

1/2 cup of brown sugar and 120 g of steamed tato;mix well & combine 

and turn off the heat.

To make the topping.

Coconut Cream.

add 1 ts of salt with 1/2 cup of coconut cream.

put in the microwave fro 30 sec;mix well & combine

Young coconut

Cut the young coconut to the small size.

Serve with

topped coconut cream & young coconut meat

Also available on Youtube !

Pad Thai Prawns (ผัดไทยกุ้งสด)

PAD THAI is one of the national dishes of Thailand.

This is Kim 's signature dishe
and you also can cook like Kim.

Let Start !

Two difference type of tamarind sauce.

Padthai sauce

Tamarind sauce      6 tbs

( or dried tamarind 15 g with 1 cup of hot water )

Palm sugar            5 tbs

( or 10 palm sugar melted )

Fish sauce            4 tbs

Padthai Ingredients

Prawns     7-8  pcs

Rice Noodles  250 g

Egg     1 egg

Beansprouts   100 g

Peanut,roasted,coarsely  4 tbs

Dried shrimp  2 tbs

Garlic chives 10 g

Vegetable oil  2 tbs

To make Padthai Sauce

Add all ingredients on medium high heat.

Cook for 10 mins / combine & melted

To make Padthai

1. Place the rice noodles in a large bowl,
add water to soake with water for 15-20 mins,
then drain thoroughly and set aside.

2. Peel the prawns,leaving the tails intact.

Cut along the back of each prawn and

remove the dark vein.

3.Heat 2 tbs of oil in a wok,

stir-fry dried shrimp for 1 mins,

add the egg and prawns.

Stir and cook for 1-2 mins.

4.Add the noodles and 6-7 tbs of padthai sauce,

stir-fry for about 5 mins.

(during you stir-fry,if the noodles too dry,

add 2 tbs of water or more sauce)

5.Add the beansprouts,the garlic chives and peanut.

Mix well and cook until the noodles are heated through.

(you can also add more sauce,if you like)

Serve topped with remaining

beansprouts,lime wedges,

chilly powder,garlic chives and peanut.

Enjoy !!

**KIM "S TIP

How to make beansprouts keep fresh & white

add water  and 1 tbs of vinegar  to soake for 5-10 mins,

then drain thoroughly and set aside.

This recipe also available on Youtube