Asian-Style Mango Coleslaw With Sesame and Lime
These first two recipes are from the cookbook of a restaurant in Phnom Penh called Friends. It was begun as a way to help homeless children learn a trade and is still operated by teenagers.
2 mangoes, not too ripe, peeled and shredded
1/2 medium-size Chinese cabbage, shredded
1 red pepper, thinly sliced
1 medium cucumber, peeled, seeded, and thinly sliced
1/2 red onion, thinly sliced
2 Tbsp. fresh Thai basil, chopped
1 Tbsp. black sesame seeds
1 Tbsp. white sesame seeds
1/2 cup Thai sweet chili sauce
1 Tbsp. fish sauce
1 Tbsp. sesame oil
1 Tbsp. lime juice
Place the dressing ingredients in a glass jar with a lid and shake well. In a bowl, combine all the coleslaw ingredients except the sesame seeds. Toss with the dressing, divide between four plates and sprinkle with the seeds. This dish can be served with grilled fish or chicken or as a light lunch on its own.
Pomelo Salad With Grilled Chicken and Fresh Mint
2 medium pomelo, peeled and broken into small pieces, or substitute with pink grapefruit
4 boneless chicken breasts, grilled and either shredded or thinly sliced
Small bunch of fresh mint, chopped
For the dressing:
4 Tbsp. fish sauce
4 Tbsp. sugar
2 Tbsp. fresh lime juice
1 Tbsp. rice vinegar
4 cloves garlic, finely chopped
2 red chilies, chopped
1/3 cup hot water
To make dressing, mix all the ingredients and chill. This will keep for three days.
Divide pomelo between four plates, add chicken, top with mint, and drizzle with dressing.
Mamuang Khao Nieo (Mangoes With Sticky Rice)
This recipe is from my friend Ellen White, who has lived in Bangkok, Hong Kong, and Singapore, where she taught cooking classes. I have tried many versions of sticky rice with mango and hers is the best!
1 lb. sticky rice
2 cups coconut milk, divided in half, with thick top part added to one of the cups
1/4 cup sugar, plus 1 Tbsp.
1/2 tsp. salt
4 ripe mangoes, peeled and halved, stone removed, and sliced
Toasted sesame seeds
Rinse the rice several times, then soak for 12 hours or overnight. Drain.
Place rice in a sticky rice basket, bamboo steamer lined with cheesecloth, or pot with colander insert lined with cheesecloth. Steam over boiling water for 25 minutes or until tender and translucent, tossing gently one or two times.
Place one cup coconut milk, quarter cup sugar, and salt in saucepan. Bring to boil. Lower heat and simmer until slightly thick, about four minutes.
Pour the mixture over the rice and fluff the rice carefully until it is all absorbed.
Let stand for at least 10 minutes.
Meanwhile, place remaining (richer, creamier) coconut milk and remaining sugar in a small sauce pan and simmer until thick and reduced by half.
Spoon rice onto a plate, top with coconut cream reduction, garnish with toasted sesame seeds, and circle with slices of mango.