| food | Food type | Main Ingredients | Take time | Serve |
| Thai food | Salad & Spicy Thai-style salad | Rice | 45 Min | 1 Serves |
ingredient
- 4 skewers of grilled rice, 60 grams per skewer
- 300 grams of glutinous rice
- 180 ml. plain water
- 40 ml. The coconut milk in the box is delicious.
- 1 egg
- 1 duck egg
- 1 gram chicken seasoning powder
- 1 gram of salt flakes
- 5 ml. soy sauce
- 4 sticks , skewers
- 1 plate of papaya salad
- 20 grams of pure coconut sugar
- 20 ml abalone fish sauce
- 1 lime
- 120 grams papaya
- 20 grams of cherry tomatoes
- 10 grams of cashew nuts, halved
- 10 grams of yardlong beans
- 3 grams of Thai garlic
- 5 grams of red chili peppers
Preparation
- Soak glutinous rice in plain water for 10 minutes. Rinse 2-3 times. Put glutinous rice in a rice cooker, add water and coconut milk, and press cook as usual.
- When the sticky rice is cooked, scoop it out and put it in a container. Shake it a little to cool it down.
- Take sticky rice and shape it into sticks, sprinkle with salt, and grill until set.
- Beat duck eggs and chicken eggs together. Mix the seasonings. Dip the first round of grilled sticky rice in the egg. Grill it again and then take it out and dip it again.
- Papaya salad
