Sticky rice is known by several names, including sweet rice and glutinous rice (though it has no gluten in it, go figure). It’s a mainstay of Lao cuisine, but it’s spread throughout Southeast Asia and southern China, as well. In my travels through Asia, I’m certain I’ve eaten sticky rice, but apparently it wasn’t memorable enough for me to recall where or when. This mango sticky rice, however, is something I will remember. It’s Thai name is Khao Neeo Mamuang and apparently it is a well-known and well-liked dish among Thai cuisine enthusiasts.
I stumbled upon it after plans I had for a different sticky rice dish fell through and I was looking for something else that might be interesting to do with some very nice fresh shrimp I found at a local seafood shop. The recipe I started with needed a bit of adaptation to suit me, but the final product served as a very good foundation for the simply sauteed shrimp I wanted to make.by
One thing that good restaurants do that I like and emulate is to dress ordinary food with colorful, flavorful sauces, gels, salsas or other condiments that compliment the underlying food without taking over the dish. This mango salsa is one of those. It’s great for dressing seafood or pork or chicken, for example.
Apart from the recipe below, my only advice is to use fresh ingredients, including fresh mangoes. It makes a difference.by
[Editor’s Note: This post marks the debut of my cofounder, partner and lovely wife, Carol. Throughout our 36-plus years together, our shared love of great food and great wine has been an important part of our life and our marriage. One of the joys of Discovery Cooking is that we can, together, share our passion with you.]
This mango shrimp is one of my 94-year-old mother’s favorite dishes…despite the fact that she gets the laborious job of dicing the ginger root. And sometimes peeling and deveining the shrimp. Oh, and stringing the sugar snap peas (which, personally, I don’t think needs to be done). It’s good to make elderly folks feel useful. The dish combines the wonderful tropical flavors of mango and ginger with the flavor of the sea you can only get from quickly stir-fried shrimp.by
The inspiration for this appetizer — as is often the case — was that I found myself preparing dinner for three and in possession of only two lovely D’Artagnan duck breasts. At my table, at least, part of a duck breast would never make it as an entrée, so the only solution was to turn the duck into a smallish first course and do something complementary for the main show.by