I noticed a strange looking pot at my friend’s house the other day, and when I asked her about it, she told me it was this marvelous thing she picked up at the Asian
Market on 300 S. and 291 E. in Provo, and it’s purpose was to make sticky rice. Well, I love sticky rice, so the pot was purchased within a week, and while I was in this terrific market, I asked the owner if she could tell me how to make peanut sauce. I am so glad I did! She pointed out all the ingredients, and then was about to write a recipe for me, when I noticed she had a small, self-published recipe book for $6. I bought it, and then I made this rice 3 times the first week, not only because the sticky rice is so fun to eat, but also because her peanut sauce in unbelievable. I would highly suggest finding a market to buy this pot and sticky rice in, and give it a go. It will bring happiness. I’m printing this recipe from Kanakum Lawson’s recipe book, with her permission.
Thai Sticky Rice (a terrific dish for kids!)
1. In lukewarm water, soak stick rice for 2 1/2-3 hours.
2. Fill half of the steamer pot with water. Drain the rice and put it in the bamboo basket, cover the rice with any lid that will fit (or aluminum foil). set the bamboo basket over the steamer pot (don’t let the water touch the bamboo basket).
3. Bring to boil and let it steam for 10 minutes.
4. Stir, so the rice at the bottom moves to the top.
5. Steam for 10 more minutes and stir again.
6. Steam for 10 more minutes. The color of the rice will turn clear when it’s done. Taste to see if it’s soft enough. If it’s still not soft enough, steam just 5 minutes more and check again, until it’s done.
Tips: You can re-steam the rice it it’s too hard later on (because of dry weather). To clean the basket, just leave the rice to dry and then wipe out with your hand.
AMAZING Peanut Sauce
2 T. tamarind liquid
4-5 T. peanut butter (Lawson suggests natural chunky, but I’ve used unnatural creamy, and it works great, too)
2 T. red curry paste
6 T. sugar
4 T. fish sauce
1 1/2 c. coconut milk
1. In a saucepan, add coconut milk and heat it up at medium heat.
2. As it’s heating, stir in the curry paste and break the paste into small pices. Mix well.
3. When you see red oil simmering to the top, add the peanut butter, sugar, fish sauce and tamarind liquid. Stir.
4. Taste. You should be ale to taste all three flavors, salty, sweet, and sour. If it becomes too thick, add a few teaspoons of water to thin the paste (if too spicy, reduce curry; too salty, reduce fish oil or add sugar. I think it’s divine how she’s balanced the flavors!)