Last month we challenged our Instagram friends to a Thai food themed Quarantine Cook-Off. We were blown away by all of the creativity!
Our instructions were simple: create a Thai inspired dish, post on social media, and tell us what courage means to you. Here are a couple of the standout meals submitted from around the globe:
“Courage to me is the willingness to face fear, embrace uncertainty and to stand up for one’s beliefs!”
Amen, Mony. We couldn’t agree more!
Longtime CK supporter and volunteer, Daniel Saguin, said these powerful words:
“Courage means learning more about yourself, your culture, and your traditions while being open to things you don’t know- histories that are both good and bad.”
And last but not least the winners of the challenge: Henry and Barbara from California who said:
“Courage is stepping out of your comfort zone, entering the unknown, seeking to improve your life and the lives of those around you.”
At Courageous Kitchen this is exactly what we strive to do every single day: improve the lives of others. With the uncertainty in our current climate, it’s important for us to remember that something as simple as growing your own food or sharing a meal can make a tremendous impact in reducing food mileage, healing your body, and the environment. By providing fresh produce and a hot meal for our students it can mean the difference of whether or not to they are going hungry that night.
We were so impressed with everyone’s dishes, but especially by your words of wisdom. Thank you to Henry and Barb for the beautifully presented meal. As our winners they will be receiving a Thai Cooking Kit full of our favorite ingredients like palm sugar and coconut milk, so they can keep perfecting their favorite dishes!
For those of you who didn’t have the chance to enter, don’t fret! Our friends from Taste of Thailand have curated an “I love Thailand” care box for those residing in the country. Each box contains items from small businesses and local purveyors, including homemade sauces from our students in the Courageous Kitchen.
Care boxes will be delivered straight to your doorstep and with every sale, you’re ensuring the purchase of two meals for those in need. To our US and Canadian friends, don’t you worry because we’re crafting up something equally as exciting for you all. Be on the lookout for details. The trio of sauces included feature homemade sriracha, pad thai sauce, and Thai chili jam (aka nam prik pao).
We are grateful for the continued support from friends like you which allows us to feed and educate families throughout Bangkok. We hope you had fun participating in our Quarantine Cooking Challenge and we can’t wait to see what you’re all crafting up for the next one!
For anyone who missed the chance to participate, be sure to follow @courageouskitchen on instagram!
I remember watching my mother make sticky rice every morning. She’d be up long before the sun. The roosters crowing along to the sound of lukewarm water running through every hand full of starchy grain.
Washing, rinsing, and repeating as the cloudy water floated away.
Soaking, sitting, steaming.
She’d do this day in, day out. Never skipping a beat, never missing a meal.
Piping hot pillowy balls of goodness. Perfectly salted, perfectly sweet. I never realized how much I craved for something so simple. As I grew older, the annoyance of my mother’s 5am cooking call was a missed memory. I longed for the aroma of freshly steamed rice. Searched the blankets for the warm bamboo baskets she kept it in. Hiding it from my siblings and I, until it was cool enough for consumption.
The history of this dish originates from my mothers homeland, Laos. Although you can find it in nearly every Thai market, it is one of those Issan dishes that most Lao people eat daily. Oftentimes, multiple times a day. Sticky rice is a long, white fragrant grain almost only discernible by it’s thickness, compared to traditional jasmine rice. You may find it in San Diego’s asian markets labeled ‘sweet rice’ or ‘glutinous rice’. We use it as the vessel to carry other dishes like stews, dipping sauces known as jeow, or to accompany your favorite meat. Unlike Thailand, Laotians eat almost solely with their hands. Sticky rice balls are our utensils, and you scoop your food with the rice, sharing each meal family style.
Historically Lao people ate sticky rice because it sustained them for long days on the farm. Many of them harvesting their own fields of rice as the wet lowlands provided the perfect burial ground for the coveted glutinous rice seeds. My family still harvests rice in their fields in Northern Thailand. As the days begin and end, they always include a warm Thip Khao (a traditional woven bamboo basket) full of the sticky goodness that is affectionately known as khao niew. These are the moments I now long for as an adult; family meals and shared laughter. Learning the history of how we came to be, honoring the land and our ancestors.
“A single grain of rice can tip the scale. One man may be the difference between victory and defeat.”
– The Emperor in Disney’s Mulan
Christy’s Top 5 Tips on How to Make Sticky Rice at Home
Buy the correct rice. Many people don’t know that sticky rice is a species of rice, often referred to as glutinous rice.
If you plan to make it often, consider investing in the bamboo basket to make it the traditional way. Other clever ways include making it in a pressure cooker with options for different types of rice grains.
Don’t wait until you’re hungry to make sticky rice. The process is long. Prepare ahead, washing and soaking your rice the night before you plan to cook it.
A little plastic wrap on the spoon or bowl used for scooping and molding the rice keeps the rice from sticking to it!
Sticky rice is both a dinner staple and a dinner utensil. When the food is ready, this isn’t the time to be posh! Instead use your hands to ball up the sticky rice and dip it into the food you’re eating.