Thai Online Cooking

INGREDIENTS                                                 
3 ripe mangoes, cut crosswise into thick pieces
400g/2 cups sticky rice
375ml//11/2 cups thick coconut milk
250g/1cup sugar
1 Tbsp toasted mung beans
1/2 tsp salt

Topping
125ml/1/2 cup coconut milk
1 Tbsp cornstarch
3/4 tsp salt
1 Tbsp sugar

Preparation
Rinse and drain sticky rice twice. Soak sticky rice in water for 3-5 hours. In a double steamer/boiler, bring water to a boil. Lay a piece of thin white cloth or foil over the upper part of the steamer (to keep the rice from sticking) and put in a few pandan leaves to make the sticky rice fragrant. Pour in the sticky rice and steam for 15 minutes. Open the steamer and turn the sticky rice upside down with a ladle. Steam for another 10 minutes.
Boil the 375ml/11/2 cups coconut milk, 250g/1 cup sugar and 1/2 tsp salt over medium heat.  After it has boiled, drain it through a piece of white cloth or cheesecloth. Set aside to cool.  When it is fairly cool put the hot sticky rice into the coconut sauce and stir together thoroughly. Cover for 1 hour or until the sticky rice cools to room temperature. To make the topping, in a pan, mix 125ml/1/2 cup of coconut milk with 1/4 tsp salt, 1 Tbsp sugar and 1 Tbsp cornstarch together and bring to a boil.  Remove from heat and strain through a piece of cheesecloth.  Put sticky rice and mangoes on a serving dish. Pour the topping over the sticky rice and sprinkle with the toasted mung beans.

NOTE
This is one of the most well-known desserts of Thailand.

INGREDIENTS

225 g/1/2 lb boneless chicken, thinly sliced
500 ml/2 cups coconut milk
500 ml/2 cups chicken stock
225 g/1/2 lb mushrooms, thinly sliced
1 stalk lemongrass, pounded and cut into 5cm(2″) lengths
12 thin slices of galangal
3 kaffir lime leaves, torn into small pieces
2 cloves garlic, crushed
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp fish sauce
3 Tbsp fresh lime juice
1 spring onion or scallion, thinly sliced
1 sprig fresh cilantro, finely chopped for garnish
2 fresh chilies, sliced (optional)

PREPARATION

Place chicken, 250 ml/1 cup of the coconut milk, and stock in a large saucepan and bring to a boil over medium heat.  Add lemongrass, galangal, lime leaves garlic, salt and pepper and bring to a boil again.  Reduce heat to low and cook until the chicken is tender, about 15 minutes, stirring occasionally.
Add mushrooms and cook for another 5 minutes.  Then stir in remaining coconut milk and remove from heat.  Lastly, stir in fish sauce, lime juice, spring onion, and chilies if desired.  Garnish with cilantro and serve hot.

NOTE
This dish can also be made with fresh or fried firm tofu.