Mango & Sticky Rice (Recipe)

~ This is Day 15 ~

For having a not-so-sweet tooth, there are few desserts that I crave for. With this self-quarantine and almost every restaurant is closed, the only way to satisfy that craving is to make it at home yourself. Luckily, this dessert/snack is incredibly easy to make at home.

Here is fresh Mango with Sticky Rice (also called glutinous rice) with a Coconut Sauce, Toasted White Sesame Seeds, and Mint.

Serves 6.

  • 2 cups glutinous rice, soaked overnight
  • 2 cups water
  • 2 13.5oz cans coconut milk
  • ½ cup palm sugar (more if you like it to be sweeter; substitute brown sugar if you don’t have palm sugar)
  • 1 tsp sea salt
  • Mangoes
  • Garnish: sesame seeds, mint, Thai basil

Soak rice in cold water overnight. Drain completely. Add 2 cups water and cook rice until tender. 10 minutes set to steam in rice cooker is enough.

In a pot, melt palm sugar and salt in coconut milk. Do not bring mixture to a boil. Pour half of the coconut milk into the rice and mix thoroughly. Reserve the other half for pouring over the rice on the plate with the mangoes. Garnish with toasted white sesame seeds and fresh herbs.

Blue Corn Tacos with Duck Leg Confit & Red Mole

I only just realized that I forgot to post this from last year’s Friendsgiving… here it is.

Why blue? They look purple to me.

I still stand by the confit method as the best way to cook duck legs. You can never go wrong with confit. And what better way to serve succulent shredded meat than with tacos? Two years ago, I used regular colored tortillas but I wanted the pop of color from the purple blue shells! Also, last year, I kept the legs and breasts separate. I like to switch it up from time to time. Don’t want my guests to get bored with my food!

The red mole here is from one of my good friends! I love it so much!

 

Beet Salad with Citrus

Over the course of my professional culinary career, I’ve made many interpretations of this salad but I feel like this one has been the best photographed.

This Beet Salad is composed of Roasted Red Beets, Beet Purée, Orange Suprêmes, Arugula and Snow Pea Shoots dressed in a Citrus Vinaigrette, Candied Orange Zest, and White Sesame Seeds.

Soft Shell Crab with an Orange Emulsion

Soft shell crab season is almost over. It only tastes good fried. I haven’t found any other way to cook it. Please tell me, if you find a healthier alternative.

This deep fried Soft Shell Crab is served over sautéed Pea Leaves with an Orange Emulsion and Sesame Seeds.

*Side note: whenever I prepare soft shell crab, i.e. cutting off its face and removing its lungs/filters, I will immediately start singing “Les Poissons” from The Little Mermaid.

Duck Leg Confit with Red Mole

This was a Duck Leg Confit with Red Mole and Fresh Salad in a Dijon Mustard Vinaigrette.

I managed to get my hands on this red mole recipe. It is absolutely amazing – spicy from the ancho peppers and velvety smooth from the chocolate. We should seriously jar this mole up and sell it!

Deconstructed Bagel & Lox

I am really happy about how this dish turned out. It tastes totally awesome; I prefer this deconstructed version better than the original! But that’s just me, I might get slapped for saying that in NYC.

This is a piece of Arctic Char that has been brined, then rolled in spices, then sous vide, served cold, and with piped Cream Cheese, Pickled Red Pearl Onions, Pickled Golden Raisins, Bagel Crumbs with Black & White Sesame Seeds, Crispy Shallots, Smoked Oil, and Micro Celery.

This started on the tasting menu for a couple of weeks and was an instant hit so I moved it to the a la carte menu three weeks ago.