Thai sticky rice with mango

• Sticky (glutinous) white rice, soaked in cold water for 1 hour, then drained – 2 cups  
• Coconut milk, one 400ml can – 1¼ cups 
• Salt – a pinch 
• Sugar – 2 tbsp
• Ripe mangoes – 2 large 
• Coconut milk to serve – 2 tbsp
• Mint leaves to decorate
1. Combine the rice, coconut milk, salt and sugar in an uncovered saucepan with 1¼ cups of water. Stir and bring to the boil over moderate heat.
2. Simmer the rice, stirring, for about 8-10 minutes, or until all the liquid has been absorbed. Remove from the heat, cover the pan, and leave it to stand for 5 minutes.
3. Transfer the rice to a steamer or double saucepan, and steam it for 15-20 minutes.
4. Spoon the hot steamed sticky rice into 6-8 individual ramekins or individual pudding moulds lined with plastic wrap and set them aside to cool.
5. Serve: unmould the rice and place one portion in the centre of each dessert plate. Arrange the mango around it, and drizzle the rice with the reserved coconut milk. Garnish with mint leaves.


Chinese Vegetable Fried Rice

• Basmati rice – 1 cup
• Carrots -1 or 2
• beans – 10 or 12
• Cauliflower – ½ small
• Cabbage -150 gms
• Capsicum -1 or 2
• Peas – ½ cup (Optional)
• White pepper powder – ½  tsp
• Salt – as required
• Caramelized sugar syrup – 1 tbsp
• Soya Sauce -2 to 3 tsp
• Oil – 3 to 4 tbsp

Vinegar Chillies:
• Long variety green chilies – 4 (cut into thin round pieces)
• Plain vinegar – ½ cup
• Salt – 1 tsp.
• Soya Sauce – 1 tbsp
• Mix everything two to three hours before serving.

1. Boil rice in 12 cups of water to which little salt and a tsp.of oil is added.
2. When it is ¾ tender drain water completely.
3. Allow the rice to cool completely by spreading on a broad plate. Separate the grains.
4. Cut the vegetables into even sized very small pieces.
5. Heat oil in a broad frying pan and fry carrots, capsicum and cabbage in order given.
7. Fry in a high flame for few minutes. (Till the vegetables become tender).
8. Add cooked rice, salt, pepper and caramel sugar.
9. Sprinkle soya sauce and fry on a high flame till rice is fried well.
10. Serve hot with vinegar chilies.


 Spicy Tofu

•2 cups tofu* or one package (4 pieces)
•1 tbsp sesame oil (Chinese dark sesame oil is
•2 tbsp black bean paste
•1 tbsp soy sauce
•1 tbsp water
•1 tsp chopped ginger
•1 chili
•¼ cup chopped cilantro
•½ cup soy meat (small pieces)
•1 tsp corn starch (mix with 1 tbsp cold water)
•1 cup water

1.Cut tofu s(silken tofu is the best, medium or hard also good) into small cubes. Soak soy meat in a bowel with black bean paste, soy sauce, and water for a least 15 minutes.
2.Heat the pan with oil, add ginger. Cook ginger for 1 minute then add seasoned soy meat and cook for 5 minutes.
3.Add tofu, 1 cup of water, and chili and cook for 5 minutes. Turn the heat to low, add corn starch mix and cook for   one  more minute. When it is done, sprinkle some sesame oil and cilantro on top.