Lanna Harvest Pocket
Introduction
The Lanna Harvest Pocket is a delightful fusion dish inspired by the rich culinary traditions of Northern Thailand. Often associated with the Lanna Kingdom, a historical region located in present-day Northern Thailand, the dish combines the earthy flavors and intricate techniques that have been passed down through generations. Created with a variety of fresh vegetables and sticky rice, this dish is typically found during the harvest season when the produce is abundant and flavors shine the most.
The dish embodies the culture of communal farming and multi-generational kitchens where families gather to craft meals that tell stories of their land and heritage. It is named a "pocket" due to its distinctive presentation style where ingredients are wrapped in banana leaves and steamed, preserving the natural taste while adding a hint of herbal aroma.
Ingredients
- Sticky Rice
- Banana Leaves
- Coconut Milk
- Turmeric
- Lemongrass
- Galangal
- Garlic
- Spring Onion
- Thai Eggplant
- Tofu
- Long Beans
- Soy Sauce
- Lime Leaves
- Chili Paste
- Palm Sugar
Preparation
Step 1: Preparing the Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for the best texture. Once ready, drain the rice and prepare a steamer lined with banana leaves to prevent sticking.
Step 2: Making the Herb Paste
In a food processor, combine lemongrass, galangal, garlic, and a pinch of turmeric. Blend until you achieve a smooth paste, which will be the flavor base of our pockets.
Cooking Instructions
Step 1: Cooking the Rice
Begin by steaming the sticky rice over medium heat. Refer to a cooking timer and steam for approximately 20-25 minutes until the grains are tender and translucent.
Step 2: Preparing the Filling
- Heat some oil in a wok over medium heat. Add the herb paste and stir until fragrant.
- Add diced tofu, sliced Thai eggplant, and chopped long beans to the wok. Stir-fry until the vegetables soften.
- Pour in coconut milk, soy sauce, a touch of palm sugar, and a tablespoon of chili paste. Stir well and let it simmer on low heat for another 10 minutes.
Step 3: Assembling the Pockets
Take a clean banana leaves and lay them flat. Place a portion of the cooked sticky rice on the leaf, then add a generous scoop of the vegetable and tofu mixture on top. Sprinkle chopped spring onion and shredded lime leaves for extra aroma. Fold the leaf over to enclose the filling and secure with wooden toothpicks.
Step 4: Steaming the Pockets
In a steamer, arrange the pockets in a single layer. Cover and steam over a medium flame for 15 minutes, setting your cooking timer for precision.
How to Enjoy
These fragrant pockets can be enjoyed warm as a main dish or served alongside other Thai-inspired foods for a feast. Pair with a light herbal tea or a cold rice drink for an authentic culinary experience. When opening the pockets, take a moment to breathe in the inviting aroma of the cooked ingredients melded with the sweet essence of the banana leaves. You may also add a dash more of chili paste on the side if you crave an extra kick.
The Lanna Harvest Pocket is not only a tribute to the regional cuisine of Northern Thailand, but it is also a celebration of community gastronomy and a reminder of how food brings people together, across times and traditions.