Posts Tagged ‘coconut’
My grandmother used to make and sell nyonya “kuih”. I wish she was still around so that I can pick up the right skills from her!
Chef’s tip: The green is natural from the pandan leaves. Besides adding fragrance to the cake, it gives it this beautiful green color. Blending the leaves with a little water and then extracting the liquid is how you get pandan juice.
1 1/2 cups sweet glutinous rice
1 cup coconut milk
1 Tablespoon sugar
1 teaspoon kosher salt
2 pieces pandan
8 pandan leaves
½ cup water
¾ cup coconut milk
¾ cup sugar
6 Tablespoons pandan juice (see step 5)
1 Tablespoon corn starch
1 ½ Tablespoon all-purpose flour
1 Tablespoon rice flour
½ teaspoon kosher salt
Preparing the rice.
1. Wash the rice. Add water till it covers the rice by 1 inch. Let rice soak at least 6 hours to overnight.
Cooking the rice
2. Drain rice. Place the rice in a cake pan lined with banana leaves. Place in a steamer rack.
3. Combine sugar and salt with the coconut milk. Add to the rice. Bury a knot of pandan leaves in the rice. Steam for about 20 minutes.
4. When rice is done, remove the pandan leaves. Using a piece of banana leaves or aluminum foil, flatten the rice down to form an even compact layer. Steam for another 10 minutes.
Preparing the pandan juice
5. Chiffonade the pandan. Place the pandan and water in a blender and puree. Strain out solids. Reserve juice.
Preparing the custard
6. In a small bowl, whisk together the eggs, coconut milk, sugar and pandan juice. Set aside.
7. Place the 3 different flours and salt in a bowl and whisk to mix. Slowly add the liquid egg mixture, a little at a time, and incorporate till it is smooth and there are no more lumps.
8. In a double boiler, heat the custard, stirring constantly till just begins to thicken. Remove form heat.
Completing the serimuka
9. Pour the thickened custard over the compressed and steam over low heat for another 20 minutes, or until set.
10. Allow to cool completely before cutting.
The best duck curry I had was in Bangkok at the Oriental Hotel (of course!). My friend, Karen and I loved the duck curry at Sala Rim Naam — between our marathon massage sessions, we would take the river taxi across the Chao Praya just to have the duck curry. The river ride adds to the eating experience!
Well, on this side of the Pacific, I take the short cut of using store-bought roasted duck from Chinatown and whip out a quick red curry sauce. Don’t worry about making your own curry paste – the Thais use the bottled ones, so why don’t we, too.
Chef’s tip: Save the bonier parts of the duck for other uses. The five spice seasoning in the carcass sometimes overpowers the curry. Thai Kitchen’s brand fish sauce and curry paste are pretty good.
½ cup of coconut cream
3 cloves of garlic, sliced
1 tablespoon Thai red curry paste
2 cups coconut milk
5 pieces of kaffir lime leaves, chiffonade finely
2 Tablespoons fish sauce
1 Tablespoon palm / brown sugar
½ teaspoon kosher salt, to taste
1 cup mini Thai eggplant (or 1/2 Japanese eggplant cut into 3/4 inch length)
1 zuchinni, cut into 1 inch pieces
1 roasted duck (from Hong Kong-style delis)
10 lycees or grapes
10 cherry tomatoes
A sprig of basil
1. In a medium saucepot, heat 1/2 cup coconut cream on medium high till it begins to bubble. Add curry paste and sliced garlic. Fry till fragrant, red and oil has separated, about 5-7 minutes
2. Add remaining coconut milk and simmer for a few minutes
3. Finely shred kaffir lime leaves, reserves a generous pinch for garnishing
4. Add shredded kaffir lime leaves, fish sauce, sugar, and salt. Add eggplant and zuchinni. Simmer uncovered until gravy has thicken.
5. Cut duck into 8 pieces (reserve bones and wings for other use) and add to the curry. Simmer 3 minutes.
6. Remove from heat. Add grapes/lycee and tomatoes.
7. Garnish with kaffir lime leaves and basil.
A true fusion of Malay, Chinese, Indian and Western flavors. It is highly advisable to fry the shrimps with shells on to capture the full flavor of the shrimps.
Chef’s tip: If you prefer to have your dish without the prawn shells, follow these steps: Remove head and shells, leaving tail-on. Separately, fry the shells and heads in a cup of oil. Pass oil through a sift to make a scampi oil. Fry the peeled prawns as main recipe above, however, substitute half the butter with 3 tablespoons of the scampi oil. Reserve remaining delicious scampi oil to toss with pasta or drizzle on fish.
2 cup of desiccated coconut
1 teaspoon kosher salt
5 tablespoon sugar
2 Tablespoons light soy sauce
2 Tablespoons Chinese rice wine or sake
2 lb large shrimps, shells on, heads on, deveined
1 cup of canola oil for deep frying
6 tablespoons unsalted butter
4 red jalapeno chilies – sliced
10 sprigs of Indian curry leaves*
4 cloves of garlic – minced
Preparing the mise en place
1. In a clean pan over medium heat, dry fry coconut till golden and fragrant. Set aside.
2. Mix salt, sugar, soy sauce and rice wine together. Set aside.
Preparing the prawns
3. Clean prawns – trim legs and tentacles, deveined. Keep shells and heads on. Pat dry thoroughly.
4. Heat about ½ inch oil, and fry the prawns in small batches. Drain and set aside. Remove all but 3 Tablespoons of the shrimp oil.
5. Add butter to the pan high heat. Add chilies, curry leaves, garlic and salt and fry for 1-2 minutes.
6. Add sauce mixture. Toss in coconut. Toss in fried prawns.
7. Stir fry over high heat for another 1 min.
8. Garnish with cilantro.
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