- 200 g sticky rice, to serve
- 200 g palm sugar
- 40 ml light soy sauce
- 20 ml sweet dark soy sauce
- 2 slices ginger
- 2 g white peppercorns
- 1 star anise
- 1 cinnamon stick
- 2 packs enoki mushrooms
- fried shallot, for garnish
- toasted sesame seeds, for garnish
Wash sticky rice and soak overnight or at least 3 hours, cook sticky rice in steamer for 20-30 min.
Make caramelised soy sauce by placing sugar, soy sauces, ginger, and spices into a saucepan, bring to boil and simmer on medium heat and simmer until thick and sticky.
Pick enoki mushrooms apart to separate, then deep fry until golden brown.
Heat sauce in a frying pan, glaze crispy mushrooms then place on the plate and top with fried shallots and sesame seeds. Serve with warm sticky rice.
Notes: This recipe was demonstrated in Arte’s class “Modern Thai: A Vegan Feast”, September 2018. It is reproduced with permission from Chaowarat (Arte) Assavakavinvong.
Image is indicative only and does not reflect the exact ingredients in this recipe.