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Bringing back what we learned from coffee class at Hanoi to the Bay Area 🙂
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Mango sticky rice has always been a dessert I love to order in Thai restaurants, but guilt by the sugar level it has… this time I tried to make mango sticky rice in a healthy way, with low-fat coconut milk, monkfruit sweetener and toasted green beans! The toasted, crispy green bean adds an extra texture to the soft sticky rice and mango.
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First time I had it was at a Thailand street booth. Smoke from frying and scent from banana traveled through the crowd and hunted for next buyer. The thin, crispy pancake skin and strong, sweet banana taste is one of the many food memories of my two Thailand trips. “Indian Flying Pancake”, turns out to be an India-influenced, roti-like pancake popular in South Asia, and we can add any type of filling of choice! Next time I want to make DURIAN flavor!
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Made garlic naan for two reasons: I need to get rid of self-rising flour :p I am making chicken tikka masala for dinner, so might as well try this to go with that! No yeast? Use self rising flour! No tawa or tandoor? Cast iron pan will save the day. It’s hot enough and maintain the temperature for a while; non-sticky pan temperature could fluctuate faster. Having make pasta dough with flour and egg, chinese noodle dough with flour and water, I am surprised to learn that Indian naan dough use flour and yogurt; yogurt instead of milk or egg or just water!
