Black sticky rice pudding with mango jelly

O, black sticky rice. You are delicious, black sticky rice.

You could (and some might say, Woman did) eat this sticky rice pudding straight off the hob. Or you could go a bit more fancy if you fancy, like here. Some recipes suggest steaming the rice, but this is just a lot quicker.

Black sticky rice pudding (serves 4)

• 1/4C black glutinous rice
• 1/2 C water
• 1/2 C coconut milk
• 2 TBSP brown sugar

Mango jelly

• 1/2 C mango puree
• 1/2 C water
• 1 TBSP agar agar flakes

Soak black rice overnight in water. Rinse and throw in a small pot with water and sugar. Bring to a boil, reduce and add coconut milk. Cook until the rice still has bite, but is soft inside.

As mentioned, you go ahead and eat it now if you want, but you might want to…

Portion out the sticky rice into glasses (or whatever) and chill in the fridge overnight.

The next day, make the mango jelly (this will produce excess, that you can simply chuck into another glass for pure mango jelly).

Add cold water and agar agar flakes into a pot and bring to the boil, without stirring. Reduce heat and stir occasionally. Add the mango puree and stir until the agar agar is totally dissolved. The liquid will not seem very thick, but have faith.

Top each of the black sticky rice pots with about 3 TBSP of the mango jelly liquid, and let cool and set either in the fridge or outside. Should only take an hour or two to set.

Serve with hot toasted coconut flakes and green mango.

Estimated cost: £2

Musical accompaniment: The Felice Brothers

Spinach and coconut steamed wonton

Yum. Yum. This is Man Woman’s first foray into wonton-making. This is a homage to the amazing prawn dumplings at Isarn in Islington, but, well without the defining ingredient. These little dumplings are fun, light and fragrant. That’s all. Won ton, tonne of fun!

Spinach coconut steamed wonton (makes 12 wonton)

• 1 C frozen spinach
• 2 TBSP coconut milk
• 1 spring onion finely sliced
• 2 tsp grated galangal
• 3 garlic cloves minced
• Wonton papers

Defrost spinach. Heat in a pan with coconut milk, galangal and ginger.

Place about 2 tsp of spinach mix in the centre of each wonton paper. Bring together four corners and press close, like a cartoon bank money bag or some such. This won’t need you to oil or put any water on the wonton.

Steam for about 5 minutes.

Some of Man Woman’s wonton stuck to the steamer. A friend said lining the steamer with rice paper might prevent this, I imagine probably a bit of muslin cloth might also do the trick.

Estimated cost: £2

Musical accompaniment: Damien Jurado

Fragrant Thai green curry with lotus root

It’s easy – and perhaps wise – to reach for the tinned Thai green curry paste when you’re planning to make a Thai green curry. If you can get real curry paste from a proper Asian grocery, well lucky rabbit. But there are somethings that you may want to consider: A) there’s probably some sauce made from fermented fish and seafood pieces involved in that tasty paste; B) You’re not really getting it from an Asian grocer, are you? It’s Sainsbury’s home brand, yeah? Right? Right; C) This is better.

This is titled ‘fragrant’ to indicate it’s not going to blow your head off. Add more chili if you want more chili.

Man Woman have made this recipe with bay leaf in lieu of kaffir lime and chili flakes to replace birds eye chilli – and it worked, oddly.

Curry paste

• 1 lemon grass stick, finely chopped
• 10 cm piece of ginger, grated
• 5 garlic cloves, minced
• 2 tsp galangal grated (optional)
• 1/2 shallot, finely chopped
• 1/s birds eye chili
• 1 TBSP lemon juice
• 1 TBSP soy sauce
• 2 TBSP coriander stalks, chopped

Remaining curry ingredients (serves 2 – 4)

• 1 tsp coriander seeds
• 1 C coconut milk
• 1 C water
• 5 kaffir lime leaves
• 1 pak choi
• Handful of mange tout (snow peas)
• 10 baby corn
• 12 lotus root slices (available frozen from Asian grocers)

Mix curry paste ingredients in a mortar and pestle.

Heat some oil in a pot, add coriander seeds then curry paste. Cook for a few minutes, the paste should be very fragrant. Add water and kaffir lime leaves.

Cook for another little while, then add coconut milk and vegetables. (Obviously you can use any veg you like, but I just added the ingredients here ’cause lotus root is so gorgeous that you should consider using it).

Serve when veg is cooked, but still crunchy. Top with bean sprouts and fresh coriander.

Estimated cost: £5.10

Musical accompaniment: Onra