Thai recipes to try: Sticky coconut lime rice with peaches and ceviche salad 0
Sticky Coconut Lime Rice With Peaches. (Courtesy of Foodland Ontario, Foodland.gov.on.ca)
It's that time of year when glorious tender fruits fill our food markets.
Juicy, delicious and oh so good for you, such fruits as nectarines, plums and peaches are perfect on their own or incorporated into recipes.
The flavours of these fruits become elevated when married with exotic ingredients that you'll find in cuisines from around the world. Just recently, Foodland Ontario paired tender fruit with coconut milk, cilantro, limes, sesame oil and other essential Asian flavours in celebration of the cuisine of Thailand.
It's brought the world to our kitchen.
Create your own world of flavours with fresh fruits and vegetables, in season now. And enjoy the following, courtesy of Foodland Ontario (Foodland.gov.on.ca.)
Sticky Coconut Lime Rice With Peaches
This very popular traditional dessert is found all over Thailand. This version uses peeled peaches with a hint of lime and is sure to be a hit. It’s delicious served warm, room temperature or cold.
- 1 cup (250 ml) glutinous (sweet) rice
- 1-3/4 cups (425 ml) coconut milk, stirred
- 1 cup (250 ml) water
- 1/2 cup (125 ml) maple syrup
- 2 peaches, peeled and diced (about 2 cups/500 ml)
- 1 tsp. (5 ml) grated lime zest
- 2 Tbsp. (30 ml) toasted sesame seeds
Rinse rice several times under cold water until water is clear. In medium saucepan, bring 3/4 cup (175 ml) of coconut milk, water, 1/4 cup (50 mL) of maple syrup and rice to boil; cover and reduce to low. Simmer for 15 minutes or until most of liquid is absorbed. Remove from heat; let stand for 15 minutes or for up to 2 hours.
Meanwhile, in small saucepan over medium-high heat, bring remaining coconut milk and maple syrup to boil. Add peaches; stir and simmer for 5 minutes or until slightly thickened. Add lime zest. Let stand for 15 minutes.
To serve, place 1/2 cup (125 ml) molded scoop of sticky rice in bowl; top with 2 Tbsp. (30 ml) peach sauce. Sprinkle with sesame seeds. Serve with remaining sauce.
This Thai-riffic way to enjoy rainbow trout has a simple but show-stopping presentation.
- 1 rainbow trout tillet (about 1 lb/454 g), skinned and cubed into 1/2-inch (1 cm) pieces (about 1 cup/250 mL)
- 1/2 cup (125 ml) lemon juice
- 1 large nectarine, finely chopped
- 1/4 cup (60 ml) each finely chopped green onion and sweet red pepper
- 2 Tbsp. (30 ml) minced cilantro leaves
- 1 Tbsp. (15 ml) minced mint leaves
- 2 tsp. (10 ml) finely chopped jalapeno pepper
- 1 tsp. (5 ml) each minced ginger and garlic
- 2 Tbsp. (30 ml) lime juice
- 1 Tbsp. (15 ml) fish sauce or soy sauce
- 1/4 tsp. (1 ml) sesame oil
- lettuce leaves
- rice crackers
In small glass bowl, combine trout with lemon juice. Mix well to cover trout with juice. Refrigerate for at least 2 hours or until fish flakes easily when tested and for up to 8 hours.
In separate bowl, combine nectarine, green onion, red pepper, cilantro, mint, jalapeño pepper, ginger and garlic; stir in lime juice, fish sauce and sesame oil. Cover and refrigerate.
Pour off all lemon juice from fish and discard; add fish to nectarine mixture, combining well. Let stand for 10 minutes. (Can refrigerate for up to 24 hours.) Place large scoop of mixture on lettuce leaves; serve remaining with rice crackers.
Serves 6 to 8.
Jasmine Mint Spritzer with Peaches and Plums
Fresh tender fruit and green tea spritzer will fuel and refresh you. Prepare the night before to be ready to enjoy throughout the day. Garnish with mint leaves if desired.
- 2 cups (500 ml) boiling water
- 2 cups (500 ml) room temperature water
- 4 tea bags, Jasmine tea or green tea
- 4 sprigs of fresh mint
- 3 plums, pitted and sliced
- 2 nectarines, pitted and sliced
- 3 Tbsp. (45 ml) maple syrup
- 2 cups (500 ml) ice
- 1 cup (250 ml) soda water
In large heatproof container, combine boiling and room temperature waters. Add tea bags; let steep for 20 minutes to 1 hour. Discard tea bags.
Pour tea into glass pitcher. Add mint sprigs, plums, nectarines and maple syrup; stir. Refrigerate for up to 2 days.
To serve, place 1/2 cup (125 ml) ice in glass (or enough to fill halfway). Top with tea mixture until three-quarters full, ensuring some fruit and mint sprig in each glass. Top last one-quarter of glass with soda water.
Thai Noodle Salad
Nothing is better than a new go-to salad, and this one pleases everyone. It features a host of fresh vegetables and plums and does not need refrigeration, making it the perfect dish for lunch. Many salads use vermicelli rice noodles but this features a wider noodle.
- Half package (454 g package) 10 mm rice sticks
- 3 medium carrots, scrubbed or peeled, julienned (about 1-1/4 cups/300 ml)
- 1 cup (250 ml) julienned greenhouse cucumber
- 1 cup (250 ml) julienned sweet red pepper
- 5 plums, pitted and sliced thinly, (about 1 cup/250 ml)
- 2 green onions, sliced thinly on diagonal
- 1/4 cup (50 ml) each soy sauce and lime juice
- 2 Tbsp. (30 ml) each vegetable oil and seasoned rice vinegar
- 2 Tbsp. (30 ml) minced fresh cilantro
- 1 Tbsp. (15 ml) each maple syrup and Asian garlic chili sauce
- 2 Tbsp. (30 ml) crushed toasted peanuts (optional)
Bring large pot water to boil; add rice sticks, return to boil and cook for 3 minutes. Add carrots; cook for 4 minutes. Drain and rinse with cold water; drain well and place in large serving dish. Add cucumber, red pepper, plums and green onions; toss.
Dressing: In small bowl, whisk together soy sauce, lime juice, oil, vinegar, cilantro, maple syrup and Asian garlic chili sauce.
Add dressing to salad and toss well. Garnish with peanuts, if desired. Serve immediately.