Tag Archives: laos

Tea & Coffee Plantation in Laos

10 May

In Laos in went to a tea plantation and a coffee plantation.

The tea plantation was mainly to see the bushes. I thought a “tea tree” would have been different. I really like the flowers those.

For the coffee, i only remember that it needs to dry for 3/4 weeks and the way of roasting the beans differs from a country to another. I just didn’t know that coffee beans looked like that, because what we often see on packaging is quite different from these beans.

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THE Mango Sticky rice…

26 Feb

Mango Sticky rice. I think i could die because my stomac would explose after eating too much of it. In the end, i nearly had one everyday, and i had to buy one in the Airport just before leaving Thaïland because i would miss it too much otherwise.

It’s one of the simpliest receipe ever: mango, sticky rice and coconut milk. Sometimes the most basics things are the better.In  Thaïland, you find it in plastic bags most of the time, on the markets. In Laos, it was in restaurants. But my favorite were the one from Laos, while it’s supposed to be from Thaïland…

But not all Mango Sticky rice are good. Some don’t have enough coconut milk or aren’t sweet enough, so it ends up being not really not. I think i’ll try it with vanilla sugar back home to give even more flavor.

The receipe? Here it is, but if i were you, i would add more coconut milk. I also add here vanilla sugar but i haven’t tried the receipe so far. I think this one needs some improvements, but i’ll try to modify it when i will have a proper kitchen.

Ingredients:
– 1 ripe mango
– 2 cups of sticky rice soaked overnight
– half a cup of coconut milk
– 4 table spoons of sugar
(- 1 table spoon of vanilla sugar)
– half a tea spoon of salt
– 1 tea spoon of rice flour
– 1 table spoon of fried mung bean

Steam the sticky rice around 10mn and remove it to the mixing bowl. Heat up the coconut milk and then add sugar and salt. Still until it dissolves.
Add 3/4 of the coconut milk in the mixing bowl with the sticky rice land stir well with a lid, then cover with a lid. Let the rice absorb the coconut milk for 15 mn.

Cook the remaining milk with rice flour and stir again until it dissolves.
Tranfer your rice in the plates, cut your peeled mango and top the whole with the coconut milk that you previously cooked. You can use the fried mung beans to give a little crispy.

I prefer to eat it when it’s still warm, but you can also wait if you prefer.

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