Archive for the ‘Coconut’ Category

* Mango Sticky Rice

Posted on October 26th, 2010 by Linda. Filed under Coconut, Cuisine, Dessert, Glutinuous Rice, Mango, Palm sugar, Thai, Vegetarian.

Perhaps the most popular Asian dessert.  Sticky, chewy, sweet, salty, sour.  Truly a great texture + flavor combo.  If you can find black glutinous rice, it makes for a dramatic presentation.  And it’s so simple to make.

Chef’s tip: You would ask, why is there salt in this dessert recipe?  Salt brings out the full flavor of coconut.

2 cups sweet glutinous rice, soaked overnight
4 pieces of pandan leaves*
2 ½ cups coconut milk
¾ cup coconut milk, reserve
¾ cup sugar

1 teaspoon kosher salt

3 large ripe mangos
2 limes, zest only

Preparing the rice:
1.  Wash the rice and cover with water.  Set aside at least 6 hours to overnight.
2.  Prepare a large pot of boiling water with steamer.  Line steamer with cheesecloth.
3.  Drain rice.  Place rice evenly on the cheesecloth.   Place a knotted pandan leaves in the rice.
4.   Steam for about 20 minutes.  Test for doneness ie rice is tender and cooked through.
5.  In the meantime, combine sugar and salt with the coconut milk and bring to boil until sugar is dissolved.  Make sure you don’t over boil the mixture.
6.    When rice is done, quickly transfer to a serving bowl.  Pour the coconut mixture into rice mixture and stir.  Leave to stand 10-15 minutes.

Preparing the fruit:
7.   Peel the mango and cut the flesh into slices.
8.   Using a rind peeler or a peeler with a knife, make fine lime rinds strips.

9.   To serve, place the fresh mango on top of a scoop of rice, drizzle the reserve coconut milk and garnish with lime strips.

Serves: 12

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* Chicken Curry

Posted on February 15th, 2009 by Linda. Filed under Belachan, Chicken, Chili Peppers, Coconut, Cuisine, Curry, Curry leaves, Entree, Lemongrass, Peppers, Shallots, Tumeric.

This is a classic chicken curry, Chinese Malaysian-style.  It goes really well with tumeric sticky rice.

Chef’s tip: Curry powder is commonly used in Malaysia, the concoction is similar to Sri Lankan curry powder.  Here’s a recipe to make your own curry powder.

6 pieces chicken legs with thighs, bones and skin on
2 tablespoons curry powder

3 small Russet potatoes, peeled, cut into 2-inch wedges
2 cups canola oil

Spice paste:
5 red jalapeno chilies, seeded
8 shallots
3 stalks lemon grass
1 inch galangal
1 inch fresh turmeric / 1 teaspoon turmeric powder
1 tablespoon roasted belacan
5 candlenuts

¼ cup canola oil
5 sprigs curry leaves
1 cup water
3 cups coconut milk, reserve 1 cup of the cream
2 tablespoons kosher salt, to taste

Marinating the chicken:
1.    Rub the curry powder over the chicken
Preparing the potatoes
2.    Peel the potatoes and cut each into 4 pieces. Pat dry.
3.    Heat a skillet with about 2-inch of oil.  Fry the potatoes till it is golden on the outside.  Remove and set aside.  The potatoes need not be cooked through.
Preparing the spice paste
4.    Roughly chop up all the spice paste ingredients (except lemongrass and galangal that needs to be finely chopped).
5.    Place all spice paste ingredients in a food processor and grind into a fine paste.
Cooking the curry
6.    Heat about ¼ cup of oil in a pot on medium high.  Add the spice paste and curry leaves fry till fragrant and red, about 5 minutes.
7.    Add the marinated chicken and fry for about 3 minutes.
8.    Add 1 cup water and 2 cups of coconut milk and salt.  Simmer for about 10 minutes
9.    Add the fried potatoes and reserved 1 cup coconut milk, and simmer uncovered until chicken is tender and gravy has thicken, about 30 minutes-45 minutes.  Let sit for 15 minutes before serving.

Serves: 6

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* Beef Rendang

Posted on January 21st, 2009 by Linda. Filed under Beef, Cardamom, Cinnamon, Cloves, Coconut, Entree, Galangal, Kaffir lime leaves, Lemongrass, Malaysian, Singaporean, Star anise.

Of the many different types of curries in Malaysia, the rendang is the most loved.  The rendang is always the star of any kenduris (wedding ceremonies) or raya (Id) festivities.  It’s a very dry curry with sweet tones of toasted coconut.  Slow cook it till it’s fork-tender.

Chef’s tip: To toast coconut, use a dry skillet and toss it frequently over medium heat.  Alternatively, pop it into a 350F oven for 5 minutes.

½ cup of finely shredded desiccated coconut

Spice paste:
10 red jalapeno chilies
2 shallots
2 cloves garlic
3 stalks lemon grass
1 inch ginger
1 inch galangal
2 candlenuts

Whole spices:
1 cinnamon stick (about 2 inch)
3 cloves
4 whole star anise
2 cardamon pods
2 pieces daun salam

¼  cup canola oil

2 lbs beef cubes – cuts for stewing, briskets, cubed

2 cups thick coconut milk

1 slice of asam gelugur* tamarind/ ½ tablespoon fresh lime juice
4 pieces of kaffir lime leaves
1 teaspoon kosher salt, to taste
1 tablespoon sugar

1.    Toast coconut till golden brown in an oven or in a pan.  Set aside.
2.    Using a food processor, grind all spice paste ingredients into a paste
3.    Heat oil on medium high.  Fry paste and  whole spices till fragrant, red and oil has separated, about 5-7 minutes
4.    Add beef  and fry for about 3 minutes till brown.
5.   Add coconut milk, finely shredded kaffir lime leaves, tamarind slice, salt and sugar, and braise uncovered on low, stirring occasionally, until beef is tender and gravy has thicken, about 2 hours depending on beef cut till fork tender.
8.    Mix in toasted coconut.

Serves: 6

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