Butternut Squash Soup
Source: http://drvino.com
Ingredients
1 butternut squash (or 2 small ones)
4 bundles of spring onions
400 mL of coconut milk
1 lime
1/2 teaspoon of coriander
2 crumbled vegetable stock cubes
lazy chillies
olive oil
Method
1. Peel the squash, cut it in half, scoop out the seeds and then cut it into chunks
2. Trim, chop and fry the spring onions until they are soft
3. Add 1/2 teaspoon of lazy chillies, coriander, stock cubes, coconut milk and the squash and bring it to the boil. If needed, add some water so that the liquid covers the squash)
4. Simmer for 25 minutes and leave to cool. Once it is cool, blend the mixture well. Gradually add milk or water to thin the soup to the required thickness.
5. Squeeze some lime juice into each bowl before serving. Serve steaming hot.
Mango on Sticky Rice (Kow Neuw Ma Muang)
Serves 1
Now, I’m not sure if I’ve mentioned it before, but I ADOOOOOORE mango and sticky rice. The lady selling it near me knows me by name and knows exactly how I like my mango. When I told her I was leaving she said she wasn’t worried because she knew I would come back. She is right. I can’t go on without mango and sticky rice. However, if I manage to cook it myself then I can have it wherever I go!
Ingredients
1 cup cooked sticky rice. Soak it in water overnight
1/2 cup sugar
1 tablespoon salt (plus 1/4 teaspoon for coconut cream sauce)
1 cup coconut cream (plus 1 cup for coconut cream sauce)
Mango – however much you like. Although obviously you would eat the whole thing. Also make sure it is very fresh.
Method
1. Over a medium heat, bring the coconut cream to a simmer. Stir constantly
2. Add the sugar and the salt
3. Remove from the heat
4. Pour 3/4 cup of coconut cream over the hot sticky rice and mix well
5. Allow the rice to rest for 10 minutes. Stir it again. Let it rest for another 10 minutes
6. The rice should have absorbed the coconut cream and be a little bit mushy. Spoon the remaining 1/4 cup of coconut cream over the rice before serving.
For the coconut cream sauce
1. Really easy- Just heat 1 cup of coconut cream in a pot over a medium heat, then add the salt.
