Spicy Thai Bean Dip
2 cups of cooked white pea beans
2 green onions, chopped.
2 cloves garlic, minced
1/2 cup fresh cilantro leaves
2 tbsp smooth peanut butter
1 tbsp soy sauce
just and zest of 2 limes
1 tsp tumeric (optional)
dash of hot pepper sauce
In a blender or food processor, add white pea beans, onions, garlic, cilantro, peanut butter, soy sauce, lim and zest of limes and tumeric; process until smooth blut flecks of green remain. Add hot sauce to desired heat level. Service with fresh vegetables, or spread on crackers.
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THAI STICKY RICE WITH MANGO DESSERT
2 cups glutinous (sticky) rice, soaked in cold water for at least one hour and drained
1 1/4 cups coconut milk, canned or freshly prepared
pinch of salt
2 tablespoons of sugar
2 large ripe mangoes, peeled and sliced
In a saucepan bring to a boil: rice, coconut milk, salt, sugar and 1 1/4 cup water. Stir. Lower heat and simmer, uncovered, about 8-10 minutes until all the liquid is absorbed. Remove from heat. Cover and let stand 5 minutes.
Transfer rice to a steamer or double saucepan and steam 15-20 minutes over boiling water, until rice is cooked through.
Mold the cooked rice into individual ramekins or small cups lined with plastic wrap. Cool to room temperature. At serving time unmold onto a plate and top with mango or even strawberries.
2 cups of cooked white pea beans
2 green onions, chopped.
2 cloves garlic, minced
1/2 cup fresh cilantro leaves
2 tbsp smooth peanut butter
1 tbsp soy sauce
just and zest of 2 limes
1 tsp tumeric (optional)
dash of hot pepper sauce
In a blender or food processor, add white pea beans, onions, garlic, cilantro, peanut butter, soy sauce, lim and zest of limes and tumeric; process until smooth blut flecks of green remain. Add hot sauce to desired heat level. Service with fresh vegetables, or spread on crackers.
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THAI STICKY RICE WITH MANGO DESSERT
2 cups glutinous (sticky) rice, soaked in cold water for at least one hour and drained
1 1/4 cups coconut milk, canned or freshly prepared
pinch of salt
2 tablespoons of sugar
2 large ripe mangoes, peeled and sliced
In a saucepan bring to a boil: rice, coconut milk, salt, sugar and 1 1/4 cup water. Stir. Lower heat and simmer, uncovered, about 8-10 minutes until all the liquid is absorbed. Remove from heat. Cover and let stand 5 minutes.
Transfer rice to a steamer or double saucepan and steam 15-20 minutes over boiling water, until rice is cooked through.
Mold the cooked rice into individual ramekins or small cups lined with plastic wrap. Cool to room temperature. At serving time unmold onto a plate and top with mango or even strawberries.
