Num Treap (Sticky Rice with Sesame Seeds)

Num Treap (Sticky Rice with Sesame Seeds)

Hello Everyone! Forget about brownie sundaes, forget about éclairs and chocolate cake; the real desserts, the sinfully sweet and decadent treats, can be found in one region: Southeast Asia. Ingredients in Southeast Asian treats are less traditional than the sweet flavours you typically see in Western desserts. Ingredients like cassava, mung beans, and lotus seeds paired with sticky sweet syrups like coconut cream, palm syrup, and condensed milk are common and no strangers to Cambodian treats. Beyond these ingredients you can also always expect to have at least one fresh fruit added to the mix. Look for favourites like mangoes, rambutan, durian and of course, bananas.

Just as Southeast Asian desserts, Cambodian treats are most frequently enjoyed mid-morning. Instead of being served to cap off a delicious meal, the treats are bought and enjoyed in markets as you are doing your shopping around town. Many of the most popular Khmer treats are sold from mobile street stands. Look out for the crowds of students outside universities and schools, flocked around a stand.

Traditional Cambodian treats, also known as Khmer sweets, also come in the form of custards and puddings; egg-based dishes that are spiced up with a variety of flavours (vanilla and cinnamon are typical favourites). Since rice remains a main staple in current day cuisine, being eaten as often as three times a day, rice-based cakes are also very popular.

Num Treap (Sticky Rice with Sesame Seeds)

Tonight, I will be sharing a Cambodian favoured treat that is simple and super easy to make at home. The best part? You’ll most likely have everything readily available to whip this up in your pantry. Num Treap, or in English, Sticky Rice with Sesame Seeds, is a treat that is basically as the name states, steamed sticky rice mixed in a warm coconut sauce. The mixture is then spread into a baking dish or pan, topped with sesame seeds, and then set aside to cool before cutting into squares and then served. You may serve it as it is, or with fruits on the side. Num in Cambodian means pastry, so it is essentially a sticky rice (bai damnaeb) pastry treat.

This dessert is very much similar to a sweet rice cake that we have here in the Philippines known as Biko. It is also made of coconut milk, brown sugar, and glutinous rice, that is topped with latik (coconut curds) instead of sesame seeds.

Num Treap (Sticky Rice with Sesame Seeds) Ingredients

PREP TIME 60 MINS* | COOKING TIME 45-60 MINS | MAKES 9 SLICES

*Allow for an additional 6 hours (or more) to soak the glutinous rice before cooking.

INGREDIENTS

  • 1 cup sweet glutinous rice, soaked for at least 6 hours or overnight
  • 2/3 cup coconut milk
  • 1/2 cup coconut sugar
  • 3 tbsp sesame seeds, toasted
  • 2 tsp vanilla extract
  • 1/2 tsp salt

METHOD

  1. Rice: Drain the water (no need to shake off the excess water), and evenly arrange the soaked sticky rice in a steamer lined with a greased banana leaf.
  2. Cover and steam for 30-45 minutes. You can check the rice and increase the steaming time if need be. Once done, keep the rice in the steamer or covered to prevent it from drying out until you need to use it.
  3. Coconut Sauce: While the rice is cooking, add the coconut milk, coconut sugar, salt, and vanilla extract in a large saucepan and cook over medium-high heat. Stir frequently until it thickens, about 5 minutes.
  4. Num Treap: Fluff the cooked rice with a fork to separate the grains. With the heat off, add the rice to the saucepan with the coconut sauce and mix well.
  5. Spread the rice mixture into a shallow dish or baking pan, pressing them down with a spatula. Sprinkle sesame seeds on top and cover with plastic wrap. Leave to set and cool for about an hour.
  6. Cut into squares, then serve and enjoy!

Num Treap (Sticky Rice with Sesame Seeds)

Num Treap (Sticky Rice with Sesame Seeds)

BON APPÉTIT

– Ally xx

myTaste.com

Asian-inspired Vegetarian Eggs Benedict

Asian-inspired Vegetarian Eggs Benedict

Hello Everyone! I hope everyone has had a good start to the week so far, and of course had a great weekend celebrating Mother’s Day! We celebrated by having a delicious brunch at Le Keris (again), as it is our new favourite go-to restaurant for fine dining quality food that’s super affordable. Other than that, the week hasn’t been all that exciting but at least I have the day off to look forward to tomorrow! It’s a public holiday for the first day of Ramadhan here in Brunei and I’m probably going to spend the day updating and planning Amcarmen’s Kitchen, and also whip up a storm in the kitchen – this is, if I don’t procrastinate or fall lazy by midday *cheeky grin*

Last week I mentioned how versatile one can get with a classic Eggs Benedict dish, and I also said that I will be covering the as many options as I can for this month of May. Tonight, I will be sharing an Asian-inspired Vegetarian Eggs Benny with everyone. I drew inspiration from Jenessa over on Jenessa’s Dinners so be sure to drop a visit to her site before continuing on with the recipe below!

Crispy firm tofu, topped with deliciously soft sautéed shimeji mushies in ginger, lemongrass, and garlic, accompanied with some Asian greens and pan-fried marinated eggplant in a sesame oil mixture, tied together with liquid gold and a tom yum hollandaise sauce – if this didn’t make your mouth water, then don’t talk to me. Of course, if you’re going to try this recipe out, you don’t have to restrict yourself to the ingredients I’ve chosen, or the type of cuisine that inspired this dish, pick your favourite veggies and cuisine to fuse together and I’m almost certain that you’ll come up with something just as (guilt-free) indulgent.

Asian-inspired Vegetarian Eggs Benedict Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 3

INGREDIENTS

For the eggs benedict

  • 3 large free range eggs
  • 3 medium-size eggplant, sliced thinly lenghtwise
  • 3 pcs firm tofu
  • 2-3 garlic cloves, finely minced
  • 2 stalks lemongras, finely sliced
  • 1 bunch bok choy
  • 1 pack (250g) fresh shimeji mushrooms
  • Sesame oil
  • Thumb-sized fresh ginger, peeled and grates

For the tom yum hollandaise sauce

  • 3 large free range eggs, yolks separated
  • 175g unsalted butter, cut into cubes, at room temperature
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • 1-2 tsp tom yum paste*
  • Fresh Thyme Leaves
  • Ground salt and black pepper, to taste
  • Toasted sesame seeds, to garnish

*Adjust to your level of spice likeness

METHOD

  1. Crispy Tofu: Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, pressing to absorb the liquid – about 15 minutes. Remove the weight and drain off the excess liquid. Pat the tofu dry with more paper towels.
  2. Heat about a quarter cup of oil in a large frying pan over medium-high until the oil shimmers. It should not smoke. If you see a wisp of smoke, lower the heat slightly and immediately proceed with adding the tofu. Fry until all sides are golden and crispy, about 4-5 minutes. Once done, place on a cooling rack. Set aside.
  3. Vegetables: In the same frying pan, discard excess oil, leaving about a tablespoon. Sauté the garlic, ginger, and lemongrass until fragrant. Transfer half of the sautéed mixture to a small bowl with sesame oil.
  4. Add the shimeji mushrooms to the frying pan and sauté until soft, about 5 minutes. Season with a touch of salt and ground black pepper to taste. Once done, set aside.
  5. Brush the sesame oil mixture on each side of the eggplant slices and place in the frying pan to cook until soft, about 3-4 minutes per side.
  6. While the mushies and eggplants are going, bring a small pot of salted water to a boil and cook the bok choy for about 2 minutes. Once done, transfer to an iced water bath to stop the cooking process. Drain and set aside.
  7. Hollandaise Sauce: While the balsamic reduction is underway and slowly simmering, start on the Hollandaise sauce. Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Make sure that the bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Bring the water to a boil over high heat, then reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
  8. Place the egg yolks and the 2 tablespoons of water in the heatproof bowl and place over the pan. Whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
  9. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely (about 10 minutes to add it all in). If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
  10. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, tom yum paste, fresh thyme leaves, and season with salt and pepper.
  11. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or over – or perfect)!
  12. Assembly: Top the crispy tofu with the sautéed mushies, followed by the poached egg. Place the bok choy to the side together with rolled slices of the eggplant. Drizzle the poached egg with a generous spoonful of the tom yum hollandaise sauce, with a bit of extra tom yum paste a top. Garnish with a pinch of toasted sesame seed. Serve and enjoy!

Asian-inspired Vegetarian Eggs Benedict

Asian-inspired Vegetarian Eggs Benedict

Of course you can plate it up any way you want, like incorporating the bok choy and eggplant slices into the stack. It’s up to you on where you creative plating skills will take you!

BON APPÉTIT

– Ally xx

myTaste.com