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Thai Iced Tea

Ingredients:

4 1/2 cups water

3/4 cup Thai tea powder

3/4 cup sugar

Crushed ice or ice cubes to fill each glass

1 to 1 1/2 cups evaporated milk of half-and-half (3 to 4 tablespoons per glass)

1. In a medium saucepan over medium heat, bring water to a boil, stir in Thai tea powder, and remove from heat. Stir well to mix in the sugar and then let it cool, stirring occasionally to dissolve the sugar.

2. When the tea has cooled to room temperature, strain it through a fine-mesh strainer or coffee filter into a pitcher and chill until serving time. To serve, fill 4 to 6 tall glasses with ice and then add about 3/4 cup Thai tea to each glass. Top off each glass with 3 to 4 tablespoons evaporated milk. Serve at once, as the evaporated milk cascades over the ice and swirls languidly into the tea. Serves 4 to 6.

Thai Iced Coffee

Ingredients:

4 1/2 cups water

3/4 cup Thai tea powder

3/4 cup sugar

Crushed ice or ice cubes to fill each glass

1 to 1 1/2 cups evaporated milk of half-and-half (3 to 4 tablespoons per glass)

1. In a medium saucepan over medium heat, bring water to a boil, and then stir in the Thai coffee powder. As soon as the mixture returns to a boil, remove the pan from heat, stir in the sugar, and let it cool, stirring occasionally to dissolve sugar.

2. When the coffee is cool, strain it through a fine-mesh strainer or coffee filter into a pitcher and chill until serving time. To serve, fill 4 to 6 tall glasses with ice and then add about 3/4 cup Thai coffee to each glass. Top off each glass with 3 to 4 tablespoons evaporated milk. Serve at once, as the evaporated milk cascades over the ice and swirls languidly into the tea. Serves 4 to 6.

Nun Bananas in Coconut Milk

Ingredients:

3 to 4 medium bananas (1 1/2 lb.), a bit under-ripe

1 cup unsweetened coconut milk

1 cup water

1/2 cup sugar

1/2 teaspoon salt

1. Peel the bananas and halve lengthwise. Cut each half crosswise into about 4 equal pieces, giving you about 2 1.2 cups of banana chunks.

2. Bring the coconut milk, water, sugar and salt to a gentle boil in a medium saucepan over medium heat Stir well to dissolve sugar, and then add the bananas. Simmer gently for 1 to 2 minutes. Remove from heat and ladle into small bowls. Serve hot or warm. Serves 4 to 6.

Sticky Rice with Mangoes

Ingredients:

1 1/2 cups long-grain sticky rice, soaked in water to cover 3 hours or overnight

2 cups unsweetened coconut milk

1 cup sugar

2 teaspoons salt

6 ripe, sweet mangoes

1. Drain the soaked sticky rice and transfer it to a steamer basket. Place the steamer basket over several inches of water in a saucepan or the base of a steamer. Bring the water to a rolling boil over medium-high heat. Cover and cook, adjusting the heat to maintain a steady flow of steam, until the rice swells and glistens and is sticky enough to pinch into pleasing chewy lumps, 30 to 45 minutes. Replenish the steamer base with boiling water as needed to maintain the flow of steam.

2. While the rice is steaming, combine the coconut milk, sugar and salt in a medium saucepan over medium heat. Cook and stir gently for 3 to 4 minutes, until the sugar and salt dissolves into a smooth sauce. Remove from heat and set aside.

3. When the rice is cooked, transfer it into a large bowl; you will have about 4 cups cooked sticky rice. Pour the sweetened coconut milk over the rice and stir gently to mix evenly into the hot rice. Cover, and set aside for at least 30 minutes and as long as 3 hours, to let the rice absorb the sauce. meanwhile, peel the mangoes and cut the flesh off the long flat pits. Cut it into generous chunks and set aside.

4. To serve, place a fist-sized portion of coconut rice and equal portion of the mango chunks on each of 6 salad or desert plates. Serve at room temperature with a fork and spoon. Serves 6.

Sweet Potato Pudding

Custard Ingredients:

3 large eggs

1 cups unsweetened coconut milk

1 1/2 cups palm sugar or sugar

1 1/2 cups cooked and mashed sweet potatoes

Crispy Shallots Ingredients:

3 tablespoons vegetable oil

2 tablespoons shallots, thinly sliced

1. Heat oven to 400 degrees F and lightly grease an 8 or 9 inch square baking pan. To prepare the custard: In a medium saucepan, stir together the eggs, and the coconut milk then mix in the palm sugar. Add the sweet potatoes and stir well. Bring to a gentle boil over medium heat, stirring often, until the sugar dissolves and the custard thickens a bit, 4 to 5 minutes.

2. Pour the custard into the prepared pan and bake for 30 to 40 minutes, until puffed and golden brown; a butter knife inserted in the center should come out clean.

3. To prepare the crispy shallots: Heat the oil in a small skillet over medium-high heat. When a bit of shallot sizzles at once, scatter in the shallots and fry until golden brown and crisp, 3 to 5 minutes. Scoop out shallots and about 1 tablespoon of their oil and transfer to a saucer to cool. Sprinkle them over the warm custard and then let it cool. Serve at room temperature, cut into small squares to eat with a fork or spoon. Makes 16 small squares.