Mangoes With Sticky Coconut Rice

Colossians 2:11-12 refers to [our true] spiritual circumcision: “In Him you were also circumcised, in the putting off of the sinful nature, not with a circumcision done by the hands of men but with the circumcision done by Christ, having been buried with Him in baptism and raised with Him through your faith in the power of God, who raised Him from the dead.” This circumcision does not involve the cutting of the body; it is a cutting away of our old nature. It is a spiritual act and refers to nothing less than salvation, effected by the Holy Spirit. Baptism, mentioned in verse 12, does not replace circumcision; it follows circumcision – and it is clearly a spiritual circumcision that is meant. Baptism, therefore, is a sign of inward, spiritual “circumcision.” This passage also specifies that the new life, represented by baptism, comes “through your faith.” This implies that the one being baptized has the ability to exercise faith. Since infants are not capable of exercising faith, they should not be candidates for baptism.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Thai	Dessert	6	Servings

INGREDIENTS

1	c	Coconut cream
4	T	Sugar
1	t	Salt
4		Ripe mangoes
3	c	Sticky coconut rice
2	c	Rice
2	c	Water
1	c	Coconut cream
		Salt

INSTRUCTIONS

Mix the coconut cream with the sugar and salt, and bring to a boil.
Simmer for a few minutes, stirring occasionally.  Peel the mangoes and
slice them, removing the stones. Arrange the  mangoes on individual
plates with rice beside them. Spoon the sauce  over the rice.  COCONUT
RICE (Khao Man): Coconut rice can be prepared with another  ordinary or
sticky rice, depending on what sort of dish it is to be  served with.
If using sticky rice, soak it first in plenty of water  for at least
two hours, but preferably overnight If prepared with  ordinary rice,
serve with Salted Sun-Dried Beef (Nua Dad Diao) or  other savoury
dishes. Sticky coconut rice is delicious with mangoes.  Rinse and drain
the rice and put into a pan with the water, coconut  cream and salt.
Mix well Bring to the boil over medium heat. Reduce  the heat and
cover. Simmer for 10 minutes.  When all the liquid has been absorbed,
cook for a few more minutes  over low heat. The resulting slight
burning of the rice at the bottom  of the pan gives extra flavour to
this dish.  All these are from "Discover Thai Cooking" by Chaslin,
Canungmai and  Tettoni, Times Editions, Singapore. 1987.  These are
typical of the "street food" that one buys from the vendors  with
mini-kitchens on pushcarts all over Thailand. Thai desserts and
confections tend to nastily/heavenly sweet and rich. You might be
careful using the amount of salt called for in these recipes. The
Thais tend to like their stuff saltier than we would. They even make
lemonade with salt instead of sugar!  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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