Chef Suz's CookBook Club
"Thai Fresh: The Cookbook"
My admiration for Thai cuisine knows no bounds, with a special fondness for Pad Thai. Living in close proximity to the exceptional Thai restaurant, Thai Fresh, in South Austin has been a true privilege. My daughter and I frequently indulge in Thai Fresh's happy hour, savoring cups of the creamy, sweet, and spicy Tom Kha alongside a shared plate of Pad Thai.
Chef Jam Sanitchat, a graduate from UT Austin, envisioned Thai Fresh as a multifaceted culinary haven, blending educational space, vegan bakery, and coffee house. Despite the diverse offerings, Chef Jam has seamlessly woven them together. Personally, I aspire to further my culinary education by taking one of her Thai classes, aiming to master the art of Thai cooking from one of Austin's finest chefs.
Beyond Thai Fresh, the restaurant, bakery, and coffee house, Chef Jam has written a book titled "Thai Fresh: The Cookbook." This culinary gem inspired me to craft my version of Tom Kha at the serene Lake Austin Spa and Resort. The book is a treasure trove of easy-to-follow sweet and savory recipes, adorned with beautiful pictures and detailed instructions on working with various ingredients.
As the holiday season approaches, if you're on the lookout for a last-minute gift, consider gifting this cookbook to your loved ones. I am confident they will relish it as much as I do!
Happy Holidays!
Here is my version of Coconut Rice with Mango in honor of Chef Jam and her cookbook- Thai Fresh!
If you prepare this dish, please send me a picture and I will post it on my Instagram!
Stick Rice with Mango
NGREDIENTS:
- 1 cup Thai sweet rice (aka sticky rice)
- 1 1/2 cups water, divided
- 1 (13.5-ounce) can coconut milk, divided
- 1/4 teaspoon salt
- 4 to 5 tablespoons brown sugar, to taste, divided
- 1 to 2 ripe mangoes or fruit of choice
Instructions:
- Begin by assembling all the required ingredients.
- In a medium pot, immerse the rice in 1 cup of water and let it soak for 20 to 30 minutes. Do not drain the rice.
- Incorporate an additional 1/2 cup of water, along with half of the coconut milk, salt, and 3-4 tablespoons of brown sugar into the pot. Stir thoroughly. Bring the mixture to a gentle boil, then cover with a lid. Reduce the heat to medium-low or until a gentle simmer is achieved.
- Let it simmer for 12-15 minutes, ensuring the rice absorbs the coconut water. Turn off the heat but keep the pot on the burner, tightly covered, allowing it to sit for 5 to 10 minutes.
- For the sauce, gently warm (without boiling) the remaining coconut milk in a small saucepan over medium-low heat for approximately 5 minutes. Add 3 tablespoons of brown sugar, stirring until dissolved. Taste the sauce for sweetness, adding more sugar if needed (note that it will taste less sweet when combined with the rice).
- Prepare the mangoes by cutting them open and slicing each into bite-sized pieces.
- Serve by scooping warm rice into individual bowls, generously drizzling the sweet coconut sauce over the top. Aim for a presentation resembling an English pudding with custard sauce, where the rice is immersed in the sauce. Arrange mango slices on the rice and finish with an additional drizzle of the coconut sauce.
