was- New member introduction- dairy free added

[Guest guest]

Talila:

I can not speak for the others and, to modify a great term of yours ... I am a

pseudo-lurker here.

I do most of my cooking Asian, with a heavy concentration on Thai. (Love the

aires the country emite, plus dayed a Thai for the past 2 yrs, just broke off a

month or so ago). I have cooked Asian and what I refered to way back ...

Polineasian/Caribian as I loved combining the 2 areas.

My main problem in recipe posting ..... I do not follow a recipe ... may read a

few before I shop,, but then I adlib, combining several and adding my own ideas

to them. I also drop out all the refined sugars, partially hydroginates, oils

(with rare exception), etc. I also rarley post recipes directly from books.

When I do,I will state the auther or if it is from a group, the group's name and

the poster's name. I will also BCC the author if that person has their e-mail

(or fe-mail) given (some do not).

 

Anyway ... see if this Thai recipee 'tickles your fancy'

 

Kao nio madt .... AKA: Kao tom madt

 

I do not know why folks call this kao tom, because that means rice

soup. kao nio is Thai for sticky rice, so I call it kao nio madt.

 

I think I will make my own name for it ... kai nio gluay neung ....

steamed sticky rice with banana.

 

Needed:

2 cups white sticky rice

2 1/2 cups coconut milk - I like a company called Thai Kitchen It is

only coconut milk and the cans are not aluminum. Avoid coconut milk that

has ingrediants other than Coconut milk

 

5 Tbs Honey

10 oz dry black beans

5 bananas .. cut lenth-wise at time of use, and halved

12 or more Banana Leaves, cut to 6 " wide by 9-10 " long

1/4 cup Shredded Coconut

 

The day before you prepare this:

 

Soak the sticky rice & the beans in cold water. Seperate bowls.

Refridgerate over night

 

Preparation:

 

Boil the beans until they are tender ... allow to cool.

 

In a cup, microwave a half cup of coconut milk and the honed. Just

about 15 seconds, do not boil. You just want to get it warm enough to make

the honey mix easier. Stir till the honey is all mixed in. Add this to

the rest of the coconut milk and the shredded coconut. Mix well

 

Use either ... a large stainless steel steamer combo that has a bowl

insert in addition to the mesh (holes) bottom tray (sorry .. not good at

the terminology ... gust the making of stufffff with it) or a two tier

stainless cooking pot(s).

 

Place water in the bottom section (turn on the gas/electric or light

the wood). Place the drained sticky rice in the top part along with the

coconut milk mixture. Stir with either a wooden spoon (prefered) of a

stainless one. Continue to stir till all the copconut milk is absorbed by

the rice. This may take an hour or so. Be patient, it's worth the

effort.

 

Now the fun .... lets make 'sandwitches'.

 

Lay out the banana leaves. Place a strip of the rice mix on the leaf,

about 1 " or so wide by 3' or so long. Put some beans (single layer) on

top of that, then a thick slice of banana ... then some beans, then some

rice mix. Now, fold in the long sides over the sandwitch and then roll

long-wise. Tie the roll securely ... cooking string or excess banana

leaf if you want to look authentic.

 

Repeat till the good stuf is used up.

 

Place the wrapped goodies on the steamer tray and cover the steamer.

Steam for 15 minutes.

 

Remove, refridgerate till cool. they can be kept frozen after cooling

if you make ... it as going to say to much .... but with this .... never

toooooooo much.

 

Enjoy'

 

" A "

 

Talila Golan <sinhobadaro wrote:

Greetings all,

 

I recently joined this group in the hope of enriching my culinary life and after

almost a week of lurking I think it's time to introduce myself. I am a kitchen

dweller and a frustrated cook artist with a very small following that include

one very appreciative husband, a few friends who drop for dinner every now and

then, a far away sister and a few force-fed work-place colleages. I am a

pseudovegetarian for the last 14 years (I do sin with some seafood when going

out, but I don't cook it at home). My tastes are bent strongly on Indian and

middle-eastern cuisine but I enjoy exploring the full spectrum of world flavors.

 

I can't say I am very creative in the kitchen. I can follow recipes very well

(years of working in a laboratory help) but I very rarely come up with something

original. Do members of this group generally post their own originals or

references from cookbooks?

 

Naturally, when I do come up with something new I fell pretty happy about that.

The recipe I'm posting on the following message is such and I hope you'll like

it.

 

Happy Thanksgiving,

Talila

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now