Tuesday, October 09, 2012
Burmese punchy crunchy ginger salad, pandan chicken and dipping sauce, plain thai sticky rice, and pandan flavored coconut sticky rice dessert.
One thing that I learned is that the plain sticky rice doesn't keep very well in the steaming pan after it has been cooked. It took me a little bit longer than expected to cook the chicken, and meanwhile the cooked sticky rice sat in its steamer. This made the parts of the rice that water fell onto it mushy. Next time I will try wiping the steamer lid, so that water from the lid doesn't fall into the rice and make it mushy.
Labels: Southeast Asian