Coconut milk

 Coconut milk

How to make pancakes, varnishes, coconut mousse, and black currants


For some, coconut milk is an Asian vacation. For others, it is a fashionable alternative to the cow. For others, this is a wonderful taste that can be easily combined with many products: from cereals, potatoes, and tomatoes to chicken and lamb, not to mention sweets.


This article contains various dishes with coconut milk. Half of them are of Asian descent, which means finding a bag or can of coconut milk isn't enough. Take a close look at the spices, herbs, and roots the chefs mentioned - you'll probably need to research them first.


Pay attention to the milk itself. For coffee and drinks, liquid and low-fat milk are suitable for soups, curries, and sauces - milk with a fat content of 17-19%, and this is exactly what is sold in cans. Finally, extra heavy coconut cream is a completely separate product that is suitable for desserts.


Elena Savchuk (Holy Carrot, London), Shu-Li (Indochina), Alexander Raylian (Ray), Polina Sitkovskaya (Caution, Elephant), and Alexei Kogai (Sakhalin) talk about coconut milk.

Laksa noodle soup

Laksa is a spicy and sometimes spicy Asian noodle soup. This recipe combines beef, chicken, and seafood together for a very rich and complex flavor. Here's what you need to do to prepare a bowl of laksa for eight people. Cut 70 grams of red onion into strips, chop 70 grams of garlic." Cut 50 grams of galangal into slices Beat a 70-gram stick of lemongrass with the sharp side of a knife - the stick should soften and let the juice flow out Put a thick saucepan on the stove, pour 80 ml of sunflower oil into it, Add all the chopped ingredients, including lemongrass, add 70 ml of fish sauce, 8 g of salt, 40 g of shrimp paste and 30 g of paprika, pour 3 liters of water and bring to a boil. Strain the resulting broth well and add 1 liter of coconut milk to it.


The liquid base is ready. Now we need to make meat, poultry, and seafood. Thinly slice 700 grams of each chicken breast and beef tenderloin, and place in a saucepan. Then add 550g of peeled shrimp and about 25 peeled mussels. Cook on medium heat for 10 minutes. Laksa is ready. Cook 800g of udon noodles separately. Put the noodles in a deep bowl, garnish with varnish and garnish with pak choy lettuce leaves.

Vegetables Soup

Let's say you want to make 1.5 liters of soup. Heat 30 ml of vegetable oil in a saucepan, heat 3 bay leaves, 6 cloves, and a cinnamon stick in this oil. When it begins to smell, add 150 grams of finely chopped onions, simmer for 5 minutes. Then add the chopped vegetables: 40 grams of celery, 50 grams of carrots, 30 grams of leeks, 60 grams of canned tomatoes. Be sure to add 40 grams of garlic-ginger paste, and this is done quickly: mix 8 grams of ground cumin in a blender, 8 grams of coriander, 8 grams of black pepper, 4 grams of ground turmeric, and 10 grams of fresh garlic. ginger, 20 grams of fresh coriander, and 18 ml of water. Simmer all this over low heat until cooked for 40 minutes, pour a liter of vegetable broth, add 20 grams of wheat flour. Put out a little more. Then pour 200 ml of 17-19% Aroy-D coconut milk into a saucepan. We pierce the contents of the pan with a mixer and add salt. The result is a thick, spicy soup with a creamy texture, but without cow's milk. Decorate with herbs that are already on the plate.


I really like to cook shrimp ceviche or some wild white fish and add coconut milk to it. This is how they cook in Peru. To do this, the fillets should be cut into cubes, the sides of which will be about 2 cm wide. For example, if you have 80 -100 grams of dorado or sea bass, sea bass will be more interesting, because it is a fatty fish. Put these cubes of fish on a cooling plate, season with plenty of salt, cover with lemon juice - just pour, there should be plenty of juice Mix everything Well, add chopped green onions, sliced ​​avocado, baked sweet potato and cover these ingredients with coconut milk - 3-4 tablespoons are enough. It is good to add black and red pepper and coriander, which will play nicely with all the ingredients. I would also like to add some Sweetness: cane syrup, sugar, Jerusalem artichoke syrup, maple syrup to choose from. But add them carefully so that the sweetness doesn't overwhelm the fish and the coconut milk.


Broccoli curry

This is where the broccoli is combined with a thick, aromatic curry sauce. We have a base sauce that we incorporate in many dishes. It's based on tomato and onion with the addition of herbs and cashew nuts. A little vegetable oil poured into the pan. , heat well, add 10 grams of cumin, and fry until it turns brown. Then add 300 grams of chopped onions, simmer for 25-30 minutes, until the onions are translucent and soft. Add 150 grams of chopped tomatoes and simmer over low heat. For another 15-20 minutes While everything is cooked, simmer 100 grams of cashews and 20 grams of pumpkin seeds in a separate saucepan - it will take another 40 minutes. Mix nuts and seeds in a blender.


Vegetables are removed from the stove, 100 ml of water is poured into a saucepan, and mixed with a blender until smooth. Pour 30 ml of vegetable oil into a new saucepan, heat, add 30 grams of fresh ginger and garlic paste, fry until brown - no more than 2 minutes. Add 100g of cooked tomato and onion paste, 15g of turmeric, 10g of ground coriander, 5g of chili spice, 10g of garam masala, and 5g of salt. Fry for 10 minutes, then dipped the nuts pierced with seeds in the paste, bring to a boil and fry for another 5-7 minutes.


Boil broccoli in water - this will take no more than two minutes. Mix 100 ml of coconut milk and curry in a saucepan, add broccoli. Garnish with black and white sesame seeds, do not boil.

Tomato curry

Tomato curry is a great all-around sauce. You'll need 500g of Platy tomatoes, 2 cans of coconut milk, and 1 teaspoon of yellow curry paste - it's best to start with a smaller amount so it doesn't come out too hot. Boil it all a bit, and eventually add a lot of chopped fresh herbs - cilantro and parsley. It turns out a rich flavored sauce that can be poured over anything. You can, for example, bake lamb, then cut it into pieces and stir the meat with the sauce. You can serve this sauce with chicken. If the story Vegetarianism is interesting, it harmonizes well with eggplant. You can also bake potatoes and serve them with such a curry - it will turn out great and real Indian food, they often cook potatoes there with tomatoes and coconut milk.


Coconut milk can easily replace regular milk when making pancakes. Moreover, he will be responsible not only for the consistency, but also for the taste - it will be very light, but tangible. You need to mix 750 ml of milk, 370 grams of flour, 5 eggs, and sugar to taste. Then put it in the skillet.

I advise you to take some neutral vegetable oil for this. But if you want to concentrate the taste, fry them in coconut oil. These pancakes go well with something sweet: jam, bananas, Nutella, and smoothies. But fish and caviar should not be served with them.


Coconut milk mousse

First I bake the macaroons, they play an important role here. I take 100 grams of almond flour, 120 grams of soft butter, one-yolk and 20 grams of Sugar Knead the dough, cut it into small flat washers and bake for 10 minutes in the oven at 180-190 ° It is not quite even a cookie, but just something crunchy.


Now we need to make the mousse. I take 250ml of coconut milk and 250ml of coconut cream. I mix and add a little sugar, a piece of vanilla, and add 5 grams of previously soaked gelatin. Bring all this to a boil. Then I throw in the vanilla pod. Then I take a siphon, charge it with the resulting mixture of milk and sugar, cool it, and put it in the refrigerator. The mousse is ready. Now we need to make a five-minute black currant, with which I serve this mousse. I take 200 grams of black currant - you can easily take a frozen one, fill it with 50 grams of sugar in a ratio of 1/1, add a little lemon peel and 5 ml of lemon juice. I mix all this tightly and leave it in a warm place for 10 minutes so that the sugar begins to affect the berries and the berries release their juice.


Then it remains only to collect the dish. I put black currants at the bottom of the dish, cream ice cream on top then cooled coconut mousse, and the composition is crowned with almond crumbs. Despite the apparent bulkiness, this is an airy dessert that is eaten quickly. But you can not keep it on the table for a long time - a maximum of 25-30 minutes, otherwise, it will settle down.


Turmeric latte

Here's the composition and amount of ingredients you decide for yourself. Combine coconut milk and honey in a saucepan as desired. Add again your choice of turmeric and black pepper. And cardamom, coriander, and ginger. Warm-up well, and you can drink.

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