Materials

Cheesecloth

Steamer

Ingredients for 4 to 8 servings

2 cups glutinous rice, soaked in warm water for at least 3 hours, recommended overnight, and drained

1/2 cup unsweetened coconut milk

2 teaspoons salt

1/2 teaspoon turmeric

1 1/2 pounds freshwater lobster, shelled and deveined (save the coral for later use), or 3/4  pound shrimp, shelled and deveined

2 tablespoons vegetable oil

2 1/2 tablespoons sugar

12 fresh Kaffir lime leaves, deveined and julienned for garnishing

Banana leaves or lettuce leaves (optional)

Preparation

Fill the bottom of a large steamer with water and bring to a boil.  Line the upper portion of the steamer with a double layer layer of cheesecloth and spread the rice out over the cloth.  Cover the steamer for about 15 minutes, or until the rice is shiny and there is no crunch left in the kernels when you bite into them.

Mix the coconut milk, 1 teaspoon of the salt and the turmeric together in a small bowl and spread over the top of the rice. Lifting up the edges of the cheesecloth one area at a time, mix the rice with the sauce until the yellow color is evenly dispersed.  Cover and steam for 10 more minutes.

Process the lobster or shrimp meat in a food processor or blender by pulsing for 2 to 3 second intervals.  You should have a coarse texture about 1 /3 cups.

Heat the oil in a large skillet over medium-high heat.  Cook the lobster or shrimp while stirring and pressing down to break up any clumps for 6 to 7 minutes or until it turns pink.  Stir in the sugar and the remaining salt.  The shellfish is done when all the liquid has evaporated (if you use fresh lobster, now it is time to add coral and stir it well).  Remove it from heat.

How to serve it

Spread the rice out in the bottom of a a 13 by 9 inch serving dish by pressing down with the back of a spoon or your finger until it evenly distributed and hold together.  Do the same with the shellfish mixture, to create two layers that stick together, and then sprinkle with the julienned kaffir lime leaves.  Cut the layers into squares or diamonds and serve them directly form the disk.

You can stamp out shapes with cookie cutters.  And you can serve the rice shapes on top of banana leaves or lettuce if you prefer.

I love to hear your thoughts about this recipe.  Please leave your comments below

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Paste for 4 servings

1 dried New Mexico chili, soaked, seeded and deveined

1 tablespoon thinly sliced lemongrass

2 garlic cloves, coarsely chopped

1 large shallot, coarsely chopped

5 fresh Kaffir lime leaves, deveined and shredded

1 teaspoon peeled, coarsely chopped galangal

2 tablespoons chopped fresh cilantro stems

1/4 teaspoon turmeric

1 chili pepper

1/2 cup water

Other ingredients

1 dozen medium littleneck clams in the shell

2 tablespoons vegetable oil

1/4 cup unsweetened coconut milk

2 tablespoons sugar

1 teaspoon salt

1 teaspoon fish sauce

1/4 cup peanuts, roasted and coarsely ground

Cilantro springs for garnish

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth. 

Scrub and shuck the clams.  Lay out half the shells on broiler pan and place one clam in each shell.

Heat the oil in a large pan over medium-high heat.  Add the paste, coconut milk, sugar, salt and fish sauce.  Cook about 8 minutes or until the sauce has thickened to the consistency of ketchup.   Spoon the sauce over the clams and sprinkle with the ground peanuts.

Preheat the grill or broiler.  Position a rack about 6 inched from the heat.  grill or broil the clams for 4 to 6 minutes or until heated thoroughly but still tender.  top with sprigs of cilantro and serve immediately.

What do you think about this recipe?

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(Gaeng Keo Wan Gai)

Ingredients for 4 servings

1 pound chicken breast halves, skinned

2 teaspoons vegetable oil

1/2 cup green curry paste

1 cup coconut milk

1/4 cup water

1 cup Thai eggplant

1 tablespoon fish sauce

1 teaspoon sugar

2 fresh Kaffir lime leaves, deveined and finely shredded

2 fresh green chili peppers, thinly sliced

1/4 cup fresh Thai basil leaves

Preparation

Cut chicken through the bone into small pieces (1-inch size recommended)

Heat the wok and put oil over medium-high heat until hot.  Add 1 tablespoon curry paste and 1/4 cup coconut milk.  Stir it constantly for 1 to 2 minutes or until oil is visible on the surface.  Add the remaining past and 1/4 cup coconut mild and continue stirring constantly for 1 minute.

Add chicken and cook over medium heat, stirring constantly until mixture almost dry.  Add 1/4 cup coconut milk and water and simmer gently over medium heat with no cover for 10 minutes.  Add eggplant, fish sauce and sugar, and continue stirring frequently for 5 minutes or until eggplant is just tender.

Add lime leaves, chilies, remaining coconut milk and basil leaves.  Continue stirring constantly for 1 minute or until heated through.  Then serve immediately.  Makes 4 servings.

Tips

You can use the pea-sized baby or the normal-size Thai eggplant (about golf ball size), darker green in color.  For baby eggplant, you need to score them with a small ’X’ mark or pound them lightly with the back of a knife before use.  For the normal size, you need to cut them into four pieces (quarters) before using.  If you can not find any of them, use fresh or frozen green peas.

What do you think?

I love to hear your thoughts.  Please leave your comments below