Ripe Mango and Sticky Rice with Sweet Coconut Sauce

This famous yet simple dessert is available mostly in Cambodia and Thailand but in few places in Malaysia and Indonesia is also can be found.

2/3 of cooked white sticky rice

1-2 pieces of ripe mango

Sauce

½ cup of coconut milk

½ of sugar

Little salt (about ¼ teaspoon)

About the image above: steamed sticky rice, sliced mango, 

sweet coconut sauce and toasted sesame seeds, uhhhm so yummy

To prepare the coconut milk: combine the coconut milk, sugar and little salt in a small pot and bring to the boil. Low down the heat and stir to let sugar dissolved.  Thicken slightly with corn starch diluted in cold water. Take out and cold it down

To prepare the mango-sticky rice: peel the mango and sliced nicely. Place some cooked sticky rice on plate and combine with the mango. Pour some coconut milk sauce on it, sprinkled with crushed peanut and serve immediately. Makes 2 servings

Water Chestnut and Corn Crisp Purses

12 pieces wonton sheets to wrap

4-6 tablespoons spicy plum sauce

1 egg yolk

About the image above: Water Chestnut and Corn Crisp Purses

For the Filling

1pieces chopped green chilies

1½ tablespoon chopped shallot

2-3 pieces fresh baby corn, chopped

1-2 tablespoons sweet corn kernels, chopped

½ cup water chestnuts, chopped

1½ tablespoons chopped coriander leaves

salt to taste

black pepper to taste

½ teaspoon fish sauce

oil for frying

½ teaspoon potato flour diluted in 1 tablespoon cold water

For the sauce

½ teaspoon chopped garlic

½-1 teaspoon chopped fresh chilies

6-8 tablespoons ready plum sauce

2 tablespoon water

Salt to taste

Pepper to taste

dash of sugar

½ teaspoon fish sauce

1 tablespoon coconut oil

dash of garlic oil

dash of chili oil

1 teaspoon potato starch diluted in 1 ½ tablespoons of cold water

For the filling:  sauté combine the ingredients for filling and keep aside. Taste before using.

To wrap the purses: make the wonton sheet round by cutting in the edges. Take one sheet at a time and fill with the filling and close to design a four square kind of wonton and brush with some egg yolk before wrapping. Wrap it to four corners. Keep these sequences until the entire wrapper is filled.

For the sauce: sauté some garlic and chopped chili, add in the plum sauce. Add the water and bring to the boil. Thicken with potato starch diluted in cold water. Season the sauce and finish with the oils. Keep aside till needed.

To cook the purses: heat the oil in a deep fryer or wok and plunge the cook until golden brown.

To assemble: arrange the purses on oval plate with some garnish and serve with the sauce.

Make for 2 servings.

Helpful hints: you can prepare the purses in a day earlier and fried whenever you want it. Keep in a fridge for maximum only 2-3 days. The best way to have is directly fried when just finish and serve as snacks or as hors d’ouvres for party.