Remember last summer when I took the Thai street food class at the Portland Culinary Workshop (check out the green papaya salad)? Well, here are a couple more recipes from that class. I made this meal sometime in April, I think.
Grilled Pork Skewers (Muu Bing)
10 oz pork loin, butt, neck, etc (I used a shoulder steak)
1/4 bunch cilantro
Pinch of salt
1/2 tsp ground black pepper
2 Tbsp shaved palm sugar
Dash of soy sauce
Juice from one lime
2 Tbsp fish sauce
2 Tbsp vegetable oil
About 1/4 cup coconut cream to brush onto skewers while grilling
1. Make a marinade: using a mortar and pestle, pound the sugar, salt, pepper, and cilantro to form a paste.
2. Combine with soy sauce, fish sauce, lime juice, and oil. Stir together well.
3. Slice the pork into very thin and combine with marinade. Let marinate for 3 hours.
4. Skewer the pork on soaked bamboo skewers.
5. Turning often, grill on a charcoal or gas grill, brushing with coconut cream. This should take about 10 minutes on a medium hot grill.
Sticky Rice with Mango (Kao Niaw)
1 1/2 cups sweet rice
3 cups coconut milk
1/4 cup water
1 Tbsp sugar
Pinch of salt
2 fresh mangos
1/2 cup coconut cream
2 pandan leaves, tied in a knot (I almost always omit this because it's not something readily available in the supermarket)
2 tsp vegetable oil
1. In a medium sauce pan, heat oil and gently toast the rice.
2. Add the coconut milk, water, pandan leaves, sugar, and salt, and stir well. Let simmer for about 20 - 25 minutes until the rice has absorbed the liquid and is cooked through.
3. Remove the pandan leaves, taste the rice for level of sweetness.
4. Stir in the coconut cream. Serve with sliced mangos.