|
1 teaspoon salt |
4 garlic cloves, chopped |
|
1 teaspoon white pepper |
1 tablespoon minced |
|
cilantro/corinder |
leaves and root |
|
2 tablespoons coconut milk |
1 tablespoon fish sauce (nam pla) |
|
1 teaspoon chopped |
fresh ginner |
|
2 tablespoons soya sauce |
1 whole chicken, about 3 lb |
|
|
(1.5 kg), cut in half |
Sticky rice
Method
Place 4(2 lb/ 1 kg) cups sticky (glutinous) rice in a saucepan and add
water to cover.
Rub the rice between your hands several times and
drain of the milky water; add clean water and repeat until the water
is clear. Soak overnight in water to cover or, to save time, it can be
soaked in hot water for 3 hours before steaming. Drain the rice and
place in a cloth lined basket or in a steaming basket. Place the
basket over a pot of boiling water, cover, and steam for approximately
30 minutes.
Ingredients
|
4 (2 lb/1 kg) cups |
sticky (glutinous) rice water |
Papaya salad
Method
Peel the papaya and rinse under running water. Remove the seeds and
shred the flesh with a grater. Set aside. Place the garlic cloves and
chilies in a mortar and mash with a pestle until crushed into chunks.
Add the papaya and the remaining ingredients and gently combine all
with the pestle and a spoon. Serve cold.
Ingredients
|
1 medium dark green papaya |
4 garlic cloves |
|
6 green Thai chilies (phrik khi nu) |
2 tomatoes, cut into wedges |
|
2 tablespoons anchovy sauce |
1/2 teaspoon salt |
|
1/4 cup (2 fl oz/60 ml) |
lime juice or tamarind juice |
|
1.2 cup green beans, chopped into 1/2-in (2.5-cm) pieces |
