Text 12205, 102 rader
Skriven 2014-04-15 08:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: corny 501
=================
 RH> You just don't associate Asian food with kernel type corn.
 ML> Depends on who the you is, I guess. Of course, if it's
 RH> You as in the general populance, in this case, including me.

And then you have to specify which general populace ... .

 ML> successful, you'll see more and more of it. Look at how
 ML> the Japanese and now the Hong Kongese have taken to
 ML> mayonnaise, of all things.
 RH> I wasn't aware of that, but can see it. Do they prefer mayo or Miracle
 RH> Whip? (G)

There are several brands, the most popular being Kewpie,
with a taste profile that leans toward sweet-and-sour,
so more Miracle Whip-like than I would prefer.

Not so frivolous a question as you thought, eh.
 
 RH> Yes, kernel corn would have been cheaper but it was fun to use the
 RH> baby corn for stir fries. It added a touch of something a bit out of
 RH> the ordinary (Kernel corn was served as a vegetable in other meals.), a
 RH> bit of the exotic, if you will. The cost of a can every once in a while
 RH> didn't break the budget either.

It's gotten strangely expensive in recent years. Not in
relation to other foods but to corn in general.

Sweet sticky rice
categories: Thai, sweet
Serves: 6 as a hefty snack, 12 as a dessert

2 1/2 c uncooked Thai sticky rice
- also called glutinous or sweet rice)
1 c unsweetened coconut cream (preferably boxed)
1/2 c granulated sugar
1 Tb kosher salt
1 fresh or frozen pandan leaf, tied in a knot

Put the sticky rice in a large bowl and add enough
tepid tap water to cover by 1". Let it soak for at
least 4 hr or up to 10 hr (as long as it's not very
hot in your kitchen; if you're in a hurry, you can
get away with soaking it in hot tap water for as
little as 2 hr).

Pour off the soaking water. Put the rice in a
fine-mesh strainer set inside a large bowl. Fill
the bowl with enough cool tap water to cover the
rice by 1". Use your hand to gently stir the rice,
then lift the strainer from the bowl. The water in
the bowl will be cloudy from the rice starch. Empty
the water, set the strainer in the bowl again, and
repeat the process until the water is more or less
clear. You'll probably have to change the water two
or three times. Drain the rice.

Pour enough water into the sticky rice steamer pot
to reach a depth of 2". Bring it to a boil over
high heat. Either add the rice to the mesh bag and
put the bag in the basket or line the woven steamer
basket with two layers of damp cheesecloth and dump
the rice onto the cheesecloth. Fold the bag or
cheesecloth so it covers the rice, pat the bundle
so the rice is in a more or less even layer, and
cover with a pot lid or clean, damp kitchen cloth,
tucking it around the bundle.

Decrease the heat slightly to maintain a steady but
not furious boil and set the basket into the pot.
Cook until the grains are fully tender but still
chewy (almost springy) and definitely not mushy,
about 12 min. (Larger batches of sticky rice take
about 20 min, and the rice bundle should be flipped
over once halfway through the steaming process.)

Transfer the rice to a small cooler or large bowl
covered with a plate. The sticky rice will stay
warm for an hour or so.

Meanwhile, combine 1 c coconut cream, 1/2 c sugar,
and 1 Tb salt in a medium pot. Add the pandan leaf,
set the pot over high heat, and bring the mixture
to a simmer (don't let it boil). Cook, stirring,
1 min or until the sugar has fully dissolved. Turn
off the heat, cover the pot, and let the mixture
sit to infuse it with the flavor of pandan, about
5 min. Remove and discard the pandan leaf. Let this
cream mixture cool just until warm but no longer hot.

Add the cooked sticky rice to the pot and gently stir
and fold it until evenly coated in the cream mixture.

The sticky rice mixture keeps covered in the fridge
for up to a day. To reheat it , cover with plastic
and microwave on low just until the rice is warm
(but not hot) through and serve it right away.

Andy Ricker on andrewzimmern.com

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