Ever since stepping foot on Thai soil back in 2006, I fell in deep love with this dish. I could remember eating it for days in a row for breakfast at a small bakery cafe in Krabi. This is also the dish my husband and I would order every time, in Thailand or in Thai restaurants wherever we are. Thanks to Leela from She Simmers, I have finally been able to recreate it to the way we love it.
Here, I’ve plated it the way we get them in Thailand or authentic Thai restaurants.
The only problem I had was not having enough sauce, which is a fault of mine rather than the recipe. I would pay more attention and retain more sauce next round. I’ve also added chopped French beans to the mince. Just add them in after the meat and continue with the recipe. The French beans should be cooked yet crunchy. For the recipe please click here.
It brought me back to the wonderful country of Thailand and one of my favourite restaurants in Singapore. I hope this dish will do the same for you too 🙂
I miss Thai food terribly. While I have not lived in Thailand, I have visited quite a number of times. Plus there are some places that serve great Thai food back in Singapore. The addiction fixes used to come quick and easy. It is much harder now.
The idea of attempting coconut sticky rice with mango (a great favorite of mine since I was a child) came when I was looking at a couple of mangos that I acquired. Sure, it wasn’t not the same sort of mangos. But it was worth a shot. Here was what I ended up with.
I was extremely pleased with the end result. Needless to say, dessert was a hit and pure enjoyment. For the original recipe that I followed, please click on Leela’s page “She Simmers”. She even has a post explaining what sticky rice is as well as how to peel mangos! 🙂
Note: I only have a regular WMF vegetable steamer on hand. What I did was to place the rice, which I soaked for 1 hour, in the middle of a piece of baking paper and place that on the steamer to steam. It turned out quite well!
Happy mango days to everyone 🙂