You know you are a full-time student when you:
1. Pair Hamburger Helper with wine for a gourmet Friday night meal.
2. Consider a latte to be a lavish expense, and even a cup of black coffee for that matter, but a $6 pint of beer is justified.
3. Fancy your meals standing over a kitchen counter or hovering over your laptop.
4. Emptying out the dishwasher becomes a major time suck.
5. Can't keep enough junk food in the house to supply late study snacking and thus, culinary creations are born (such as Pop tarts dressed in Hershey's syrup for a sweet fix)!
6. Ramen noodles become as versatile as spaghetti noodles, mixing them with peanut butter or marinara sauce for a novel take on an old college goodie.
7. Don't mind a dirty microwave caked in God-only-knows-what.
8. You cook gigantic amounts of food whenever making a recipe so that there are leftovers ready during busy days.
9. Eat to procrastinate doing homework.
10. Day dream about the fabulous kitchen you will have someday and all of the fabulous food you will make in it as your are eating all of the ambiguous "food" above...
... that is if you get lucky enough to land a job that actually pays you back of course :D
Now, back to work!
Wednesday, April 27, 2011
Friday, April 15, 2011
Sticky Rice
Today is the third day of perhaps the most quintessentially Thai holiday- "Songkran" or New Year! Part of the celebration includes a gigantic water fight in the public streets with super-soakers and water balloons from what I'm told (sounds way better than sipping champagne at midnight)! Another way of celebrating the New Year includes preparing a traditional dish that is one of the most intoxicating treats a human can ask for. It is called "sticky rice" and served with fresh mango. The recipe to follow was given to me by my Thai friend, Jiab, who is currently working in the same research lab that I am. She continues to wow the mouths of Americans when she makes this dish (like today)! I have not tried making it myself yet, but here it is for safe keeping:
Thai Sticky Rice
10 servings
6 cups sticky rice (sweet rice). Find it at your local Asian Grocery.
2.5 cups coconut cream/coconut milk
2 cups sugar
2 teaspoons of salt
Soak sticky rice in plain water overnight. Then steam the soaked rice in a bamboo steamer until the rice is cooked. While waiting for the rice, make the coconut sauce by putting all of the sugar and salt in the coconut milk, bringing to a boil and stirring until the sugar and salt is completely dissolved. When the rice is cooked (and still HOT), transfer to a mixing bowl, pour in the coconut sauce, mix well and cover. The hot rice will absorb all of the sauce in about half an hour or so. Serve with fresh mango slices. Optional: Reserve some of the coconut sauce and drizzle over mango and sticky rice to serve. Additional note: Serve leftover sticky rice with a spicy curry for a real treat.
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| Thai-tastic!! Picture. |
Thai Sticky Rice
10 servings
6 cups sticky rice (sweet rice). Find it at your local Asian Grocery.
2.5 cups coconut cream/coconut milk
2 cups sugar
2 teaspoons of salt
Soak sticky rice in plain water overnight. Then steam the soaked rice in a bamboo steamer until the rice is cooked. While waiting for the rice, make the coconut sauce by putting all of the sugar and salt in the coconut milk, bringing to a boil and stirring until the sugar and salt is completely dissolved. When the rice is cooked (and still HOT), transfer to a mixing bowl, pour in the coconut sauce, mix well and cover. The hot rice will absorb all of the sauce in about half an hour or so. Serve with fresh mango slices. Optional: Reserve some of the coconut sauce and drizzle over mango and sticky rice to serve. Additional note: Serve leftover sticky rice with a spicy curry for a real treat.
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