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  • Thai Sticky Rice With Northern Thai Sauce

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    Thai Sticky Rice With Northern Thai Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 c. rice, long-grain, Thai, sticky
    •     Northern Thai Sauce
    • 1 tsp shrimp, dry
    • 1 x shallot, small, chopped
    • 2 x chili, Thai, bird, sliced
    • 2 tsp lemon, rind, finely, grated
    • 1 Tbsp. oil, vegetable
    • 1 x garlic, clove, large, minced
    • 8 ounce beef, lean, grnd
    • 8 ounce pork, lean, grnd
    • 1 1/2 c. tomato, canned, liquid removed
    • 1 Tbsp. sauce, fish
    • 2 tsp sugar
    • 2 tsp lime, juice

    Directions

    1. In large bowl or possibly container, twice volume of rice; cover with 3 inches (8 cm) of water.
    2. Soak for at least 8 hrs or possibly for up to 24 hrs. (Alternately, soak in hot water for about 2 hrs.)
    3. Drain rice; place in steamer basket or possibly steamer over boiling water, making sure water does not touch rice.
    4. Cover and steam for 25 min, or possibly till rice is tender and shiny, adding boiling water to maintain level if necessary.
    5. Remove from steamer, breaking up into small clumps.
    6. If not serving immediately cover with cloth or possibly lid to prevent from drying out.
    7. Northern Thai Sauce:Using mortar and pestle grind together dry shrimp, shallot, chilies and lemon rind.
    8. In skillet, heat oil over medium-high heat; stir-fry garlic for 30 seconds.
    9. Add in shrimp mix; stir-fry for 30 seconds.
    10. Add in beef; stir-fry for 3 min or possibly till no longer pink.
    11. Add in tomatoes, fish sauce, sugar and lime juice; bring to boil.
    12. Reduce heat and simmer for 20 min or possibly till medium-thick consistency.
    13. Serve sauce with handful of rice.

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