Taste of the World Episode 6 (THAILAND)
- last year
THAILAND
Chef Abi @abi_and_u and Rodey @rodey_blumoonpro take us to THAILAND for Episode 6 of Taste of the World. The two travelers make a quick stop before taking off, for all the Xtra groceries needed to make SOM TAM ( Thai papaya salad), GREEN CURRY, and KHAO NEOL MAMUANG (Mango sticky rice).
Rodey, though exhausted with all the running around, is now a little more confident navigating his way around T&T to get back passed the Lighthouse, however, en route they have a sighting of the Red, White & Black, and must pause for that feeling of pride and patriotism when we see our Flag.
RECIPES;
AS SEEN ON TOTW EP 6
SOM TAM ( Thai Papaya Salad)
1 med green papaya shredded
1 small carrot shredded
5 cloves of garlic
2 chilies
4 long beans/ snake beans/ bodi/ chinese long beans
2 tomato quartered
1/4 cup roasted peanuts
DRESSING-
1 tbsp palm sugar
2-4 tbsp fish sauce
2-4 tbsp lime juice
Combine chili, garlic and long beans in a mortar, crush well.
Add palm sugar, fish sauce, lime juice, tomatoes and mix until sugar is dissolved.
Add shredded papaya and carrots and toss tenderly.
Place on a plate and top with roasted nuts
GREEN CURRY
1 tbsp green curry paste
chicken breast into bite size pieces
1 tbsp vegetable oil - LOTUS
2 cup coconut milk - MAGGI
1-2 eggplants quartered
1 cup mixed vegetables - GARDEN VEGETABLES -CALIFORNIA MEDLEY
2 tbsp sweet basil leaves
1 kaffir lime leaves
2 red chilis sliced diagonal
1-2 tsp palm sugar
1-2 tbsp fish sauce
1 cup jasmine rice
Heat coconut cream in a wok and add green curry paste and stir over medium heat until fragrant and oil surfaces. Add chicken and stir for 2 minutes, then add palm sugar and fish sauce. Continue stirring for another minute then add egg plant and coconut milk. Cook over medium heat until chicken is cooked and eggplant is tender. Add kaffir lime leaves, sweet basil, red chili and move from the heat. Served with jasmine coconut rice.
KHAO NEOL MAMUANG (Mango Sticky Rice)
1 cup sticky rice
1cup coconut milk - MAGGI
1/4 cup sugar
pinch salt
2 mangoes cut into small cubes
Soak sticky rice over night
Steam the rice for 20 minutes
Boil coconut milk, sugar, and salt together.
Peel and cut mango into small cubes
Mix coconut sauce and sticky rice
Layer dessert by alternating chopped mango and sticky rice
Chef Abi @abi_and_u and Rodey @rodey_blumoonpro take us to THAILAND for Episode 6 of Taste of the World. The two travelers make a quick stop before taking off, for all the Xtra groceries needed to make SOM TAM ( Thai papaya salad), GREEN CURRY, and KHAO NEOL MAMUANG (Mango sticky rice).
Rodey, though exhausted with all the running around, is now a little more confident navigating his way around T&T to get back passed the Lighthouse, however, en route they have a sighting of the Red, White & Black, and must pause for that feeling of pride and patriotism when we see our Flag.
RECIPES;
AS SEEN ON TOTW EP 6
SOM TAM ( Thai Papaya Salad)
1 med green papaya shredded
1 small carrot shredded
5 cloves of garlic
2 chilies
4 long beans/ snake beans/ bodi/ chinese long beans
2 tomato quartered
1/4 cup roasted peanuts
DRESSING-
1 tbsp palm sugar
2-4 tbsp fish sauce
2-4 tbsp lime juice
Combine chili, garlic and long beans in a mortar, crush well.
Add palm sugar, fish sauce, lime juice, tomatoes and mix until sugar is dissolved.
Add shredded papaya and carrots and toss tenderly.
Place on a plate and top with roasted nuts
GREEN CURRY
1 tbsp green curry paste
chicken breast into bite size pieces
1 tbsp vegetable oil - LOTUS
2 cup coconut milk - MAGGI
1-2 eggplants quartered
1 cup mixed vegetables - GARDEN VEGETABLES -CALIFORNIA MEDLEY
2 tbsp sweet basil leaves
1 kaffir lime leaves
2 red chilis sliced diagonal
1-2 tsp palm sugar
1-2 tbsp fish sauce
1 cup jasmine rice
Heat coconut cream in a wok and add green curry paste and stir over medium heat until fragrant and oil surfaces. Add chicken and stir for 2 minutes, then add palm sugar and fish sauce. Continue stirring for another minute then add egg plant and coconut milk. Cook over medium heat until chicken is cooked and eggplant is tender. Add kaffir lime leaves, sweet basil, red chili and move from the heat. Served with jasmine coconut rice.
KHAO NEOL MAMUANG (Mango Sticky Rice)
1 cup sticky rice
1cup coconut milk - MAGGI
1/4 cup sugar
pinch salt
2 mangoes cut into small cubes
Soak sticky rice over night
Steam the rice for 20 minutes
Boil coconut milk, sugar, and salt together.
Peel and cut mango into small cubes
Mix coconut sauce and sticky rice
Layer dessert by alternating chopped mango and sticky rice