Sticky Rice Salad Recipe (Nga cheik thoke)

Sticky rice: A type of rice that becomes sticky when cooked, essential for the texture of this salad.

Cucumber: Adds a refreshing crunch to the salad.

Carrot: Provides sweetness and a vibrant color.

Peanuts: Roasted and crushed, they add a nutty flavor and crunch.

Fish sauce: A salty, umami-rich sauce that enhances the overall flavor.

Lime juice: Adds acidity and brightness to the salad.

Sugar: Balances the flavors with a touch of sweetness.

Chili flakes: Adds a bit of heat to the dish.

Cilantro: Fresh herb that adds a burst of flavor.

Mint: Another fresh herb that complements the other ingredients.

When preparing sticky rice, ensure it is soaked overnight to achieve the right texture. Steaming the rice for about 30 minutes will yield a perfectly chewy consistency. For the dressing, balance the fish sauce and lime juice to create a harmonious blend of salty and tangy flavors. Incorporate fresh herbs like cilantro and mint at the end to maintain their vibrant color and aroma.

• sticky rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for sticky rice.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a suitable replacement for cucumber.

• carrot - Substitute with daikon radish: Daikon radish has a similar texture and can add a slightly different but pleasant flavor to the salad.

• roasted and crushed peanuts - Substitute with roasted and crushed cashews: Cashews provide a similar crunch and nutty flavor, making them a good alternative to peanuts.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will lack the fishy undertone of fish sauce.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good substitute for lime juice.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile, making it a good alternative to sugar.

• chili flakes - Substitute with crushed red pepper: Crushed red pepper can provide a similar level of heat and spice, making it a suitable replacement for chili flakes.

• cilantro and mint - Substitute with basil and parsley: Basil and parsley can offer a fresh and aromatic flavor, making them good alternatives to cilantro and mint.

• Allow the sticky rice salad to cool completely before storing. This helps prevent condensation, which can make the salad soggy.
• Transfer the salad to an airtight container. Ensure the container is clean and dry to maintain the freshness of the ingredients.
• Store the container in the refrigerator. The salad can be kept for up to 2 days, but it's best enjoyed fresh to maintain the crispness of the cucumber and carrot.
• If you need to store the salad for longer, consider keeping the sticky rice separate from the vegetables and dressing. Combine them just before serving to preserve the texture and flavor.
• For freezing, note that sticky rice can become hard and lose its texture when frozen. It's not recommended to freeze the entire salad, but if necessary, freeze only the sticky rice in a separate container.
• To freeze the sticky rice, spread it out on a baking sheet to cool completely, then transfer it to a freezer-safe bag or container. Label with the date and freeze for up to 1 month.
• When ready to use, thaw the sticky rice in the refrigerator overnight. Reheat gently in a steamer or microwave with a damp cloth to restore its texture.
• Fresh herbs like cilantro and mint should be added fresh each time you serve the salad, as they do not freeze well and can lose their vibrant flavor and texture.
• Always check the salad for any signs of spoilage before consuming, such as off smells or changes in texture, especially if it has been stored for a few days.

• For a quick and easy reheat, use a microwave. Place the sticky rice salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a stovetop method, use a non-stick skillet. Add a splash of water or broth to the skillet, then add the sticky rice salad. Heat over medium-low heat, stirring occasionally, until warmed through.

• For a more traditional approach, use a steamer. Place the sticky rice salad in a heatproof dish, cover it with a lid or foil, and steam for about 5-7 minutes until heated thoroughly.

• To retain the freshness of the vegetables and herbs, consider reheating only the sticky rice portion separately. Once the rice is warm, mix it back with the cucumber, carrot, peanuts, and fresh herbs before serving.

• If you have an air fryer, you can reheat the sticky rice salad by placing it in an air fryer-safe dish, covering it with foil, and heating at 300°F (150°C) for about 5 minutes. This method helps maintain a slightly crispy texture.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Steamer: A kitchen appliance used to steam the soaked sticky rice until it is fully cooked.

• Knife: A sharp tool used to thinly slice the cucumber and julienne the carrot.

• Cutting board: A flat surface used to safely chop and prepare the vegetables and herbs.

• Measuring cups: Tools used to accurately measure the quantities of sticky rice, cucumber, carrot, and peanuts.

• Measuring spoons: Tools used to measure the fish sauce, lime juice, sugar, and chili flakes precisely.

• Mortar and pestle: Used to crush the roasted peanuts into smaller pieces.

• Serving spoon: A large spoon used to toss the salad ingredients together and serve the dish.

• Herb chopper: A tool used to finely chop the fresh herbs like cilantro and mint.

Pre-soak the rice: Soak the sticky rice overnight to ensure it cooks faster and more evenly.

Prep vegetables ahead: Slice the cucumber and julienne the carrot in advance to save time during assembly.

Use a rice cooker: Steam the sticky rice in a rice cooker to free up your hands for other tasks.

Pre-mix the dressing: Combine the fish sauce, lime juice, sugar, and chili flakes ahead of time.

Batch roast peanuts: Roast and crush a larger batch of peanuts to use in multiple recipes.