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Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some changes. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to start saving energy by going a lot more green.
Start with changing the light bulbs. Naturally you shouldn't confine this to only the cooking area. You need to upgrade your incandescent lights with energy-saver, compact fluorescent light bulbs. They cost somewhat more in the beginning, but they last ten times longer, and use less electricity. Utilizing these kinds of longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. Coupled with different light bulbs, you have to learn to leave the lights off when they are not needed. In the kitchen is where you'll usually discover members of a family, and often the lights usually are not turned off until the last person goes to bed. Of course this also happens in other rooms, not merely the kitchen. Make a practice of having the lights on only when they are needed, and you'll be surprised at the amount of electricity you save.
As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. It is pretty straightforward to live green, of course. Largely, all it requires is a bit of common sense.
We hope you got benefit from reading it, now let's go back to thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) recipe. You can cook thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):
- Use of Cooking the sticky rice:.
- You need 4 cups of water (may need to add more or less to steam the sticky rice).
- You need 1/2 cup of glutinous rice (sticky rice, add more or less depending on preference).
- Take of Sweet coconut milk sauce:.
- Prepare 1 cup of coconut milk (of 400ml can).
- Get 1-2 tablespoons of sugar (palm or caster sugar. Add more or less).
- Take of Salty sweet coconut milk sauce topping:.
- Use of remaining coconut milk (of 400ml can).
- Get 5-6 teaspoons of sugar (palm or caster sugar, add more or less depending on preference).
- Provide 1/8 teaspoon of salt (add more or less depending on preference).
- You need of Serving:.
- Provide 1-2 of ripe mangoes (alphonso is best), sliced.
- Get of Salty sweet coconut milk sauce (topping).
- Take 1-2 teaspoons of sesame seeds, for garnish (optional).
Instructions to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):
- Add glutinous rice into a sieve, wash rice several times in cold water until water is clear. Tip: use a whisk to clean the rice, rather than fingers. Makes it easier..
- Transfer cleaned sticky rice to a bowl. Add cold water enough to submerge rice, and cover with a lid or cling film. Soak for 3-4 hours or overnight..
- Once rice has soaked long enough, in a medium size rice cooker (that comes with a steamer basket), add water to the rice pot. Place steamer basket on top. Or use a wok, add enough water and place bamboo steamer on top. Then drain water from the sticky rice using a sieve to catch all of the rice grains..
- Transfer sticky rice into a muslin cloth and place rice in steamer basket and tie up. Tip: Water should not touch the rice steamer. Steam the rice for 30 to 40 minutes, or until rice is tender and translucent. Stir the rice occasionally to ensure all the grains cook evenly, and check water level (add more if required)..
- In the meantime, to make the sweet coconut milk sauce, in a medium size saucepan add 1 cup coconut milk. On medium heat, bring to gentle simmer. Add sugar, stirring frequently until all of the sugar has dissolved and taste, it should sweet taste (adjust taste, add more sugar depending on preference). Ensure you do not boil the mixture. Once coconut milk is hot remove pot from heat and cover with a lid to keep mixture warm..
- Once the rice is cooked, remove from the steamer basket and transfer rice from muslin into a large bowl. Then add the warm sweet coconut milk mixture, mix and stir coating every grain of rice. Set aside the rice, cover with cling film to let the coconut milk mixture get fully absorbed (between 35 to 40 minutes)..
- Peel the mango(es) and slice each piece into thin lengthways slices. Then set aside..
- Now to make the salty sweet sauce topping add the remaining coconut milk into a small saucepan. On low heat bring to gentle simmer. Add sugar and salt and keep stirring occasionally, until all of the sugar and salt has dissolved. Taste and adjust if needed (add more sugar or salt depending on preference). It should have a salty sweet taste. Cook for about a minute or until warm. Then transfer the sweet and salty coconut milk topping sauce into a serving bowl. Let it cool to thicken slightly..
- To serve, use a small rice bowl add sticky rice and mould (this forms a round shape). Tip: place cling film in bowl prior to adding rice, this helps to prevent rice sticking to the bowl. Or make any shaped rice..
- Place the moulded or shaped rice onto a serving plate. Along with a few or many slices of mango. Spoon over as little or as much of the thickened sweet and salty coconut milk over the sticky rice. Sprinkle with sesame (if using). Serve and eat immediately while fresh and the sweet and salt coconut milk sauce topping is warm..
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