After travelling to exotic Thailand and getting some inspiration here are 2 delicious recipes by Xusan Teo that you can try out at home yourself!

Sticky Rice and Mango

Sticky Rice and Mango

Ingredients: 3-4 persons

-1 cup of sticky rice

-½ cup of coconut milk

-¼ cup of sugar

-½ tsp of salt

-2 big ripe mangoes, peel and sliced

Preparation:

1) Soak sticky rice in water for 3 hours. Strain, and place the sticky rice on the top layer of a double steamer over a thin white cloth. Cook for 25 minutes or until done. Put the rice into a covered/separate shaped bowls

2) In a small pot, dissolve sugar and salt in coconut milk, then boil on low heat. Stir constantly. Reserve 1 tablespoon of coconut milk for topping.

3) Using a mixing bowl, pour the sweet coconut milk over the steamed sticky rice and quickly stir until evenly blended. The sticky rice should become slightly creamy. Cover with a lid.

4) When serving, place ripe mangoes beside the sticky rice. Top the sticky rice with coconut milk.

Sweet and Spicy Pineapple/Mango/Papaya and Cucumber Salad with Lemon Grass

Ingredients: 6-8 persons

- ½ Pineapple/Papaya or 2 Mangos in thin strips

- 1 hand full of thinly stripped Chinese cabbage

- 8 French Beans in thin strips

- 24 Cherry Tomatoes cut into halves

- 2 small Thai Chillies, finely cut

- 1 hand full each of fresh Coriander, Sweet Basil and Mint leaves

- 2 tbsp crispy fried Shallots

- 1 small Red Onions

- 1 clove of Garlic

- ½ long Cucumber, in thin strips

- 1 hand full of Bean Sprouts

- 1 stick of Lemon Grass, very finely sliced (only the lower part that is

softer)

Dressing:

- Fresh juice from 4 limes

- 4 tbsp Fish sauce

- 1 tbsp of Palm Sugar

- 8 tbsp of Thai chilli sauce

- 4 tbsp of water

Preparation:

-Get a huge bowl and put all ingredients together

-Only when about to eat, mixed the dressing thoroughly

-Divide in into portions and decorate it with Fresh herbs or additional fried Shallots