thai

Thai-Style Sticky Rice

NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.

If you’ve eaten at a Thai restaurant, you’ve probably had sticky rice. In many parts of Southeast Asia (Laos and Northern Thailand, for example) eating with your hands is still totally cool, and sticky rice is how they get the job done.

Sticky rice is also referred to as “glutinous rice” but that doesn’t mean it has gluten – it simply refers to its glue-like texture. It can also be labeled as sweet rice or mochi rice. It also comes in short or long grain varieties – the rice I used is short grain.

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Shrimp Satay

Satay is a dish that originated out of Indonesia. It’s basically just marinated, skewered, grilled pieces of meat. It’s most commonly found with chicken or beef, but like Japanese yakitori, you can find all sorts of weird varieties as well if you look hard enough. This is my shrimp version.

The most critical ingredient for this dish is turmeric, which gives the meat its yellow coloring. It’s somewhat hard to find but you’ll only need to get a small container, because a little bit goes a looong way.

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