Discovering sticky rice, an ingridient that “glues” a nation together, through the cooking of Manylath Sagitteh of Omaha, Nebraska.
Sticky rice or glutenous rice is a staple of Southeast and East Asian cuisine. There are more than 6,000 varieties of sticky rice and about 3,200 of them are found in the country of Laos.
In fact, Lao people or more than 50% of Laos’ seven million population, refer to themselves as luk khao niao, translated as “sticky rice children.” It is said that no matter where Laotians are in the world, the sticky rice keeps the community glued together.
Manylath Suggathe moved to Omaha, Nebraska because of her marriage to an Omaha guy. Now, a mother of two, Manylath plans to teach her children the same recipe she is preparing for this episode of Spice and Recipe.
Spice & Recipe with Mike DiGiacomo is a weekly show that you can watch locally in Omaha, Nebraska on KPAO-TV, Cox 22 or Century Link 89, and worldwide on the NAM YouTube channel or this website.
RECIPE: LAO STYLE MINCED CHICKEN SALAD | LAOS
SPICE: STICKY RICE
Serving size: 2 – 4 people
Ingredients:
- 1 lb. ground chicken
- vegetable oil, for pan
- 1 pinch MSG
- 1/2 cup uncooked sticky rice
- 1/2 teaspoon dried crushed chili
- 1/2 tablespoons unfiltered fish sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime leaves, minced
- 1/3 cup chopped green onion
- 1/3 cup chopped cilantro
- 1/3 cup whole bean sprouts
- 1/3 cup whole mint leaves
- 1/3 cup diced shallots
- 2 fresh small chilis, diced
- juice of 1/4 of a lime
- cilantro, mint, lettuce and cucumber, for garnish
Preparations:
Add a thin layer of oil to a large skillet and heat it over medium-high heat. Add ground chicken meat and cook for one minute and a half each side, then let chicken cook for a bit. Toast dried uncooked sticky rice on medium high for 11 minutes until dark, let it cool and then grind and smash it into a powder. In a large bowl, combine chicken with 1 tablespoon rice powder, pinch of MSG, dried crushed chili, unfiltered fish sauce, and fish sauce. Add more fish sauce to taste. Mix gently. Add lime leaves, green onion, cilantro, bean sprouts, lime juice, mint, shallots, fresh chilis and and mix to combine. Plate the dish on a leaf of lettuce and then top with more mint, fresh chili, cilantro and cucumbers. Eat with sticky rice balls or prepare letuce wraps.
ENJOY!
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