Mango Sticky Rice is a delicious, lightly sweet Thai dessert. Using a few basic tools and ingredients, you can easily make this delicacy at home!
You will need:
-Glutinous sticky rice (around 1/2 cup per serving)
-Coconut milk (around same amount of rice used, go by taste)
-Fresh, ripe mangoes
-Palm sugar (by taste)
-A sticky rice steamer pot and basket
First, put the rice in a bowl covered with water and let soak for 6-8 hours or overnight. Once the rice is soaked, drain the water and prepare your steamer pot by bringing fresh water to a boil. Place the basket into the pot, and add the soaked rice. Cover with a lid and let steam for 20-30 minutes, until tender. Once tender, immediately transfer to a bowl and mix in coconut milk and palm sugar until dissolved and well incorporated, tasting along the way until the desired sweetness is attained. Slice up your fresh mangoes, and serve!
-Your favorite type of miso paste (red is a stronger flavor while white is more mild)
-Hot water, vegetable stock, or dashi
-Your favorite toppings (such as a soft boiled egg, vegetables and seaweed)
To make a delicious miso soup, simply mix around 1 spoonful per 1 to 1.5 cups of hot water or broth. The amount you will want to mix in depends on how strong your miso paste is, so taste it as it’s added.
Finally, add your favorite ingredients and serve.
Yes, that’s it! For a more filling soup, you can serve over steamed rice or noodles.
We have all the ingredients you’ll need at Shuang Hur Supermarket.
Papaya Salad is made combining delicious, flavorful ingredients and toppings in a mortal and pestle with julienned Green Papaya. First, peel the green papaya with a vegetable peeler and julienne into thin strips (around 1/8″).
Next, pound garlic cloves and chilies in a mortar and pestle until a paste is formed. Then, add dried shrimp and and crush. Next, add palm sugar, lime juice, tamarind juice, and fish sauce, and combine until the sugar is dissolved and a wet paste is formed.
Cut the long beans into small pieces. Add to mortar with roasted peanuts and crush lightly until the beans are split and softened. Add tomato halves or wedges and lightly crush until the juice is expelled.
Finally, add the julienned green papaya. Use the pestle down the sides to lightly soften the green papaya while mixing into the paste. Take care not to over-crush to maintain the crisp texture of the papaya. Once the salad ingredients are well incorporated, serve immediately with additional roasted peanuts as topping if desired.
Pho broth is made with slow-cooked beef bones, onion, ginger, and spices (star anise, cinnamon, black cardamon, clove, fennel seed, and coriander seed).
If you don’t have time to slow simmer your own pho bone broth, you can use an instant broth packet or simmer a pho spice pack in your favorite pre-made beef broth.
Soften vermicelli noodles in a bowl in HOT (not boiling) water. Then add to serving bowl with broth and serve with optional garnishes like Thai Basil, Bean Sprouts, Sliced Jalapeno, Scallions, White Onion, or Cilantro!
We have all of these ingredients you’ll need at Shuang Hur Supermarket.