Sticky Rice with Spicy Thai Dipping Sauce

If you like something that is truly spicy, tangy, and packed with flavor, you must try this sauce. It is so easy to make and is compatible with barbecue and rice. This recipe takes very little time to make, so lets get started.

Ingredients:

1-2 cups Thai Sticky Rice
1-6 Thai Peppers (depends on how hot you want it)
4 TB Sugar
1 Lime
3 cloves of garlic
3-6 TB Fish Sauce
Soak the rice overnight in a bowl of water. This softens the rice and shortens the time to steam. When the rice is ready, rinse the rice and place in a bamboo steamer. The steamer can be found at your local asian market for under eight dollars. Cover and let steam for nearly 10-15 minutes per side. I say side because you will want to remove the bamboo steamer and knock it against the counter as to loosen the rice. Then you can toss it so it flips over. Sounds difficult, it is not. Continue steaming the other side for ten minutes.

During the time the rice is cooking, chop your other ingredients and place in a serving bowl and mix well. Feel free to taste as you go along. If it is too salty, add more sugar or lime juice.

When the rice is ready. Take the ball out and place it on a cutting board as you will want to flatten it out a bit and begin to fan it, as to cool the rice. I purchased a bamboo container that I can cover the rice for four dollars.

Keep in mind that the rice should be served warm and cannot be saved for leftovers. 🙁

Our kids love rolling the rice into little balls, (we do not let them eat the sauce), making shapes, and then eating.

Enjoy.

It’s All in the Rub

Whenever you are cooking, especially on the grill, there is one thing that I think you should always use. Rub. Rub is so versatile that you can sprinkle some on vegetables, eggs, and plenty of other food, however because of the word ‘Rub’, I do just that. I rub my meat(s) generously. The all American rub that I have been using is really simply to make and trust me, it is pretty killer.

Ingredients include:

  • 1/3 cup course salt
  • 1/4 packed brown sugar
  • 1/4 cup paprika
  • 3 tablespoons ground pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 1 tablespoon cayenne pepper

As you can tell by these ingredients, it is going to be great.
Store these in air tight containers for up to 6 months. Typically this rub could be used with 5-10 pounds of meat.

You could be creative as well and in a creative container give these as gifts. Stay tuned for my Rib recipe which blew the socks of my wife. It’s a good one.

Pancit Bihon

Another simple dish that is easy to make is Pancit Bihon. This is another recipe my wife shared with me, and I have tweaked to make it my own.

Pancit Bihon Recipe

Pancit is very thin rice noodles. You can make them with meat and vegetables. My recipe includes the following:

  • 1 bag of Pancit Bihon
  • Olive or canola oil
  • 2 large carrots, chopped into small pieces
  • 2 celery, chopped the same size as carrots
  • 1 onion, chopped the same
  • Cooked chicken, shredded, chopped
  • Shrimp, shell or no shell (optional)
  • Salt, Black pepper

Soak the noodles in warm/hot water for nearly 30 minutes. This process softens the noodles. Be mindful that over heating these noodles will kill the dish.

Chop your vegetables and get them ready as this is a pretty fast process. Lightly oil a large wok or cooking dish. Add your vegetables and sauté for 8-10 minutes until they begin to soften. Add the chicken and shrimp (optional) and mix. Salt and pepper the mixture. Drain your noodles, however reserve a half cup of the water. Add the noodles to the mix and with a couple of large spoons, toss and turn to mix everything together. Add about 1/4 cup of soy sauce, and keep mixing. Add more pepper to your liking.

Taste and add more soy sauce, salt or pepper, if needed. Serve immediately. This dish is really good as a leftover as well.

Som Tam Recipe – Thai Papaya Salad

After spending a lovely day with my wife, I decided to invite my in-laws over for a Mother’s Day dinner. Seeing that my father-in-law is Filipino, I decided to make his yummy barbecue recipe, my egg rolls, a thai papaya salad that will rock your socks off, pancit with chicken and shrimp, and curry mussels. Sounds like a lot. It was.
Som Tam Recipe
I started off the family with a dozen or so egg rolls that I wrapped a few weeks back. My father-n-law said these were better than the Filipino ones, so I took that as a serious compliment. I kept the sauce for the egg rolls really simple. White vinegar, chopped garlic, and ground pepper.

Anyway, I am not posting about egg rolls, as I posted that on Seis de Mayo. Because I was making pork barbecue, I wanted to introduce something spicy, sweet, and tangy. Bring on the papaya salad. This has some intense flavors and smells so prepare yourself.

Ingredients include:

  • 1 young papaya (larger in length, green) commonly found in asian markets.
  • 12 cherry tomatoes, halved or quartered
  • 1/4 teaspoon shrimp paste (beware of the smell, but move on)
  • 3 TB of nam pla (I use the 3 crab brand)
  • 2 cloves garlic
  • 3 red thai peppers (spicy, so adjust to 1, 2, 3, or more)
  • 1 TB sugar
  • 1/2 a lime
  • Asian Green beans (optional)
  • peanuts (optional)

First peel the papaya. Once peeled, shred the papaya until thin strips. Once you have enough for your salad, add garlic, shrimp paste, tomatoes, beans, and thai peppers to a mortar and pound with a wooden pestle (I purchased both mortar and pestle at an asian market for six dollars). Do not pound too hard as you really just want to bring out the juices of the bean and tomatoes.

Add the papaya, fish sauce, peanuts, and sugar into the mortar and begin to use your pestle and a large spoon and begin to toss and mix. Transfer to serving plate and eat with rice, sticky rice, or fork and chopsticks. This dish brings great flavors, maybe not meant for everyone (most people at the table could not handle the intensity of the thai peppers, so adjust to your liking), however is great with barbecue.