Best 10 Asparagus Mango Dumplings With Coconut Basil Rice Recipes

MANGO WITH STICKY COCONUT RICE (KAO NIAW)

Steps:

• Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
• Scoop rice into a serving bowl and top with mango.

ASPARAGUS MANGO DUMPLINGS WITH COCONUT BASIL RICE

Steps:

• Add the water to a bowl with the flour and mix together with a wooden spoon. If it is too sticky you can add more flour a tablespoon at a time. If it is too dry you can add more water a tablespoon at a time. Knead for 10 minutes until a hole poked in the dough fills back inches Let it rest in a covered bowl for 30 minutes.
• Heat a bit of oil or broth in a large skillet or wok on high heat. Once hot, add the onion and sauté for about three minutes. Add the spices wait a minute, stir, and then add garlic, chilies, and ginger. Stir for another minute then add the mushrooms and stir fry for another 3 minutes. Deglaze the bottom of the pan with the juice and add the mango. Sauté for another minute or two then add the scallions and cilantro and remove from the heat.
• Melt the coconut butter over medium heat making sure that it doesn't burn. Add the garlic and scallion and sauté for about three minutes. Add the red pepper flakes, the rice, and the basil and cook another minute. Finally, add the water and the broth powder, mix well, reduce heat to low, cover and steam rice for about 30 minutes.
• Fill your steamer pot with water, the leftover trimmings, and the limes. Line your steamer tray with red cabbage leaves. I have a bamboo steamer that has two layers, you could use a steamer insert though and just do three at a time putting them upright and then keeping them warm in the oven. Roll out your dough into a rope and tear of fist sized portion. Roll the dough into a ball and then press it together between to parchment sheet. Roll it into a thin flat disc, about 7 inches in diameter. Scoop two tablespoons of filling into the middle of the disc and then seal into a half moon shape. Place the asparagus with the bottom in the middle of the dumpling and fold the two corners over it and seal the edges with water if necessary. Repeat until you have 6 for two people. I made extra dumplings with the leftover filling for later and just folded them into half moons without the asparagus. Bring the steamer water to a boil and place the dumpling in the tray. Alternate the trays after about 5 minutes of cooking. Remove the dumpling with tongs and if the rice isn't ready put them in a warmed oven until you are ready. For plating I put the steamed red cabbage leaves and some basil leaves on the bottom of the bowl, I molded the rice into a smaller bowl and inverted it in the center of the dish. I topped arranged the dumplings on top, and sprinkled some sesame seeds and a mix of soy sauce, lime, and siracha. Enjoy!

STEAMED GLUTINOUS RICE WITH COCONUT AND MANGO

Steps:

• Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.

ASPARAGUS-SHRIMP DUMPLINGS

Steps:

• Puree 8 ounces shrimp (peeled and deveined) in a food processor with 2 teaspoons each cornstarch, minced ginger, sesame oil and dry vermouth and 1 teaspoon soy sauce until mostly smooth. Transfer to a bowl and stir in 1/2 cup thinly sliced trimmed asparagus, 3 tablespoons chopped chives, 1/2 teaspoon kosher salt and 1/4 teaspoon sugar. Spoon about 2 teaspoons filling onto a dumpling wrapper. Dampen the edges and fold into a half moon; crimp the edges with your fingers. Repeat to make 18 to 24 dumplings. Cook in a steamer basket set over simmering water until cooked through, 6 minutes. Serve with soy sauce for dipping.

COCONUT MANGO RICE

Steps:

• In a large saucepan, melt butter over medium heat.
• Add sweet onion, ginger and garlic, if using.
• Cook until softened, about 5 minutes.
• Add rice and stir until grains are coated with butter.
• Shake can of coconut milk; add to rice along with water, salt and curry, if using.
• Cover and bring mixture to a boil.
• Stir and reduce heat to low; Simmer, covered, for 20 minutes.
• Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
• Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
• After rice has cooked 20 minutes, stir in mango mixture.
• Cover, remove from heat and let stand for 5 minutes to warm mango.
• Serve scattered with coriander, if you wish.
• A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
• Enjoy! ;).

SEARED CHICKEN & ASPARAGUS WITH MANGO SALSA

Steps:

• The day before: make the mango salsa, peel the mangoes and cut the flesh into tiny dice. Put into a bowl with the lime juice and zest, the red onions, chillies, parsley, coriander and olive oil. Taste, and mix in a teaspoon of sugar if you feel it needs it. Put in the fridge.
• Preheat the oven to 200C/gas 6/fan 180C. Put 2 baking trays in the oven to preheat. Hold each asparagus tip about a third of the way down from the tip between your thumb and forefinger, and your other hand at the bottom. Start to bend it gently and it will snap just above the tough bit which you can throw away. Now toss the asparagus in the olive oil and season well with salt and pepper.
• Put in a single layer on the pre-heated baking trays and roast for 12-14 minutes, giving them a good shake halfway through. When they are cooked, remove from the baking trays to cool or else they will keep cooking. Keep the oven on.
• For the chicken, heat a griddle pan over a high heat till hot. Brush the chicken with olive oil and generously season with salt and pepper. Cook the chicken breasts, 4 at a time in the pan (depending how many will fit) for 2-3 minutes each side - they should be well marked with the griddle lines. Remove from the griddle and lay in a single layer on foil lined baking sheets. Roast for 12-15 minutes until cooked. Take out of the oven, cool, then cover and put in the fridge.
• On the day: take the mango salsa from the fridge and leave at room temperature to allow the flavours to combine.
• When you are ready to serve, arrange on two platters, allowing three spears of asparagus topped with a chicken breast per person. Spoon over the mango salsa, reserving some to put in bowls on the side, and drizzle over any oil from the salsa.

PARMESAN ASPARAGUS RICE

Steps:

• Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
• Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
• Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

MANGO AND COCONUT RICE SALAD

Steps:

• Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
• Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
• Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

STICKY COCONUT RICE, MANGO & PASSION FRUIT

Steps:

• A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.
• Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.
• Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn't boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.
• For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.