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Sticky Rice Burgers

Sticky Rice Burger
I find it hard to believe that the edibles at 7-Eleven stores in Bangkok would make the locals, who are surrounded by far better and fresher foods, salivate. But the ubiquity of these stores in the city makes me question my sentiment. Whether or not it makes sense to you and me, people regularly buy things from them, and apparently they are doing very, very well.

Having observed how the various pork and chicken sticky rice burgers seem to fly off the refrigerator shelves at my neighborhood “say-wen” during my last trip to Thailand, I decided that the only way to find out why was to try them. After all, as far as I know, these are not the kind of stuff you can find anywhere else on the streets. So I did.

To my surprise, they weren’t bad at all. The laab (RTGS: lap) sticky rice burger was the most questionable of all the available flavors, but even that wasn’t too shabby. In fact, if not for the hint of fake lime flavoring in the meat, I’d say it’s pretty good. Continue Reading →

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How to Cook Sticky Rice the Easy Way and without a Steamer

thai sticky rice how to
Sometimes, I feel like all the brilliant friends I am fortunate to have, but perhaps don’t deserve, should be the ones writing this blog. My friend B very recently allowed me to share her Khao Na Gai recipe with you. Then a few weeks ago, my friend L showed me the only way he had been making perfect Thai sticky rice for the past several months. It’s done without a steamer.

I’ve tried this method many times since then, mostly just to prove him a misguided heretic. But in the end, I, too, have willingly joined the cult of splatter guard. And the post I had written and kept in the draft folder on 5 ways to perfectly steam sticky rice has suddenly been rendered obsolete. Continue Reading →

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Steamed Fish with Lime, Garlic, and Chilies (Pla Nueng Ma-Nao ปลานึ่งมะนาว) En Papillote

 

Here’s another way to cook the classic Thai family restaurant favorite: Pla Nueng Ma-Nao (ปลานึ่งมะนาว). Cooking this dish en papillote (in a parchment bag) does not add anything to it in terms of taste; it does, however, make for a great presentation when you entertain and lend itself as a practical solution for the time when you have just a small piece of fish to cook for one person.

Simply follow the recipe for steamed fish with lime, garlic, and chilies. Instead of placing the fish in a heat-proof dish and cooking it in the steamer, bake it in a parchment paper packet (you can follow the step-by-step instructions here.

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