In a large bowl put in the sticky rice and pour cold water over the top until it is ½ inch over the top of the rice, let soak for 3 hours, up to overnight.

In another bowl, add the coconut milk, sugar and salt and stir until the sugar is dissolved. You could slightly warm up the mixture to dissolve the sugar quicker, just remember to let coconut syrup cool before you add it to the rice, unless you are serving it warm.

Steam the sticky rice for 10 minutes, flip the rice over and steam another 10 minutes. Turn off the heat and transfer the rice to a large bowl.

Adding a little syrup at a time, use a rubber spatula to "cut" the syrup into the sticky rice, using a cutting motion (similar to adding sushi vinegar to sushi rice). Keep repeating until you have mixed in ¾ of the syrup. Reserve the rest of the syrup for drizzling over the top of the mangos.
Let site for 30 minutes.

Peel the mangos and then slice the mangos so there's 2 fat lengths and 2 skinny lengths, as the seed is large and flat you cut the larger pieces off the 2 sides, then cut off the 2 short side pieces.
cut the mango into equal slices and place on top of the sticky rice, now pour the remaining syrup over the mangos and sticky rice and serve.

Soak your sticky rice in water overnight, at a minimum 6 hours, the longer you soak it the better it gets.

Using cheese cloth, dampening in water and then put your rice in and wrap it up like a gift. Place in the heated steamer for 10 minutes, then flip the package over and steam for another 10 minutes. Turn off the heat and let sit in the steamer for 5 more minutes. Meanwhile in a sauce pan we are making the sauce that will infuse the rice and also be a sauce for the rice. Add the coconut milk, salt and the honey, on medium low heat stir until fully blended.

Pour ½ of the sauce into a large bowl, reserve the rest of the sauce and keep in the pan. In the large bowl unpack the sticky rice and add to the large bowl. Mix the rice and sauce when your finished mixing put it back in the cheese cloth, wrap it back up and return it to the steamer for 5 minutes, then flip the package and steam for 10 more minutes. Meanwhile with the other half of the sauce, turn the heat back on medium low, mix the cornstarch with a tablespoon of the sauce from the pan until its smooth, then pour some of the cornstarch slurry into the hot sauce to thicken it up. Add a little of the slurry at first, let the mixture come to a simmer and then check the consistency, if it needs more slurry to thicken then add some more slurry until it is at a good thickness, syrup like. Remove from heat and set aside.

Time to assemble! Add the sticky rice to your serving plate and shape with a large spoon into a round mound, if you didn't have a large scoop. Fan the sliced mango around the rice or place the chunks next the rice in a tidy pile. Pour some sauce on top of the rice and mangos and sprinkle the top with the toasted sesame seeds if your using them. Enjoy!

Using a food processor or blender combine all ingredients and puree. Taste and adjust consistency if necessary. If it's too thick add some more coconut milk, if it's too thin add a little more peanut butter.

Delicious over chicken skewers and on thin pasta served at room temperature with green onions. Yum!

Start a pot of salted water on boil for your pasta. In a medium saute pan, add the butter on med/low heat, when melted add the garlic and chilis (if your using them), saute for 4 minutes, add in the sundried tomato or the real ones if that is what you're using. saute for another 4 minutes. Add in the coconut milk and the tomato paste and the lemon grass powder. bring to a simmer and lower heat. Once the water is boiling add your pasta to it, occasionally check the pasta for doneness. My egg noodles were done at this point. Drain completely and return to the pot. Add your minced basil to the sauce stir and turn off the sauce after 30 more seconds. Pour over the pasta, mix well and serve immediately. Yum! I added a pinch of salt and served.

Toast the first 8 whole spices in a medium/low pan just until they are about to smoke or you can smell them.
Grind the spices, and when your done add to it the turmeric and paprika, mix together. Occasionally I will use a smoked paprika, especially when I crank the spice level up!

Mince the garlic and ginger, set aside.

Mix the tomato paste, chicken stock, white wine vinegar and sugar together and set aside.

Open the can of coconut milk and set aside.
In a large skillet (12-14"), at medium heat, add the olive oil and when warm, throw in the chopped onions and saute for 3 or 4 minutes.
Now add the minced garlic/ginger mix and saute for another 3 minutes.

Now stir in the spices, mix well and cook for about 1 minute
Now stir in the tomato paste, mix slightly, add the chicken stock, coconut milk, white wine vinegar and sugar and stir until mixed well.

If you wanted to add garbanzo beans, diced potatoes or meat, you can do so now.

Cook the sauce down on simmer, until it thickens, anywhere from 10 minutes to 30 minutes, depending on what you added to the mix.

For instance if I use boneless lamb cubes, I sear them, set them aside, and then add olive oil, the onions, after adding the meat back in at this stage, I cover with tinfoil (due to tougher meat, the lamb, being added), bring down the heat to simmer, then 30 minutes later I taste test, usually nice and tender at this point, I'll start the rice and spoon out any lamb fat that has risen to the top.

Serve with Basmati Rice and a side of Naan bread.