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-2 cups sticky rice (Glutionous  rice)
-3 dried black mushrooms
-1/2 cup dried shrimp
-1/2 cup shelled peanut
-3 chinese pork sausage sliced   thinly
-2 salted eggs shelled and cut  into small pieces
-1 teaspoon garlic salt
-1 teaspoon Maggi sauce
-2 tablespoons oil
-20 bamboo leaves and straw

METHOD: Press the cooked rice into a wet ring mold. Remove to serving plate. Heat the oil in the frying pan. Fry the dried chilies, cut with scissors, set aside. Using the left over oil, fry the chicken and onion; sprinkle with garlic salt and MSG. Keep turning until light brown. Add chopped celery, black mushroom, nampla, soy sauce and chicken broth. Cover simmer for 5 minutes. Add the cornstarch, stir until thickens, add cshew nuts and turn over lightly. Spoon into the center of the rice rign, top with dried chili, and garnish with lemon, tomato, and coriander leaves. Serve.

  | Egg Roll | Chicken Rice Soup | Rice with Chicken and Cashew Nuts |

*This recipe is an excerpt from Cooking Thai Food in American Kitchens. by Malulee Pinsuvana. The book costs $35.00. For more information, please contact us.

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