|
|
Post by Deleted on Jun 7, 2009 10:09:00 GMT
I first learned about using coconut milk in Thai style curries, and that is still the principal thing that I use it for.
However, I would like to branch out into other non-dessert uses and am looking for ideas.
I came across a marinade the other day which suggested mixing coconut milk, lime juice and soy sauce for soaking chicken pieces before making kebabs. I might be trying that this week.
|
|
|
|
Post by bazfaz on Jun 7, 2009 11:47:55 GMT
I confess that I tend to use coconut powder which I bring back from Soho in London. I mix it up with water to get the required consistency. I use it fairly frequently in Thai curries and Mrs Faz uses it in south Indian curries.
A local supermarket has started putting cans of coconut milk next to the limes, mangoes and ginger (the extent of their exotic section). The cans are phenomenally expensive and I cannot believe any locals would know what to do with it.
|
|
|
|
Post by bixaorellana on Jun 7, 2009 14:59:20 GMT
I used to work with a man whose wife was from Honduras. He would wax eloquent over her black beans cooked with coconut milk. I hadn't thought of that in years until I read the OP. Wonder if I can find a recipe for it.
|
|
|
|
Post by bjd on Jun 7, 2009 15:34:51 GMT
I usually put coconut milk in curries too, but I have another recipe from a Malaysian-Chinese friend.
She cooks basmati rice in coconut milk, adds turmeric to make it a nice yellow colour. Good with spicy meats.
Bazfaz, maybe you don't have much choice in coconut milk. Here (Toulouse) I can find various brands, the cheapest being about 1€40.
|
|
|
|
Post by Deleted on Jun 7, 2009 15:46:27 GMT
In Paris, the cans are less than one euro, so I would probably be infuriated if I had to pay double.
|
|
|
|
Post by imec on Jun 7, 2009 21:22:34 GMT
I have made a BBQ Chicken recipe from Tommy Tang's book (Thai resto owner, Los Angeles) which included coconut milk in the marinade - it was fantastic. I'll dig out the recipe if you're interested. I use the Aroy D brand - what about everyone else?
|
|
|
|
Post by Deleted on Jun 7, 2009 21:50:33 GMT
We are always interested in recipes!  I had to go and check, but I saw that my cans of coconut milk are of the T.C.C. brand, but I have also bought some brand with 'elephant' in the name. Both are imported from Thailand. |
|
|
|
Post by bixaorellana on Jun 7, 2009 22:48:40 GMT
Kerouac, in the Recipe References thread in The Galley, Reply #30, there's a link to Indian and Pakistani Recipes. Included are recipes for Shrimps in Coconut Milk, Prawns in Coconut Milk, and Fish Fillet Cooked in Coconut Milk. I imagine coconut milk is used in some dishes where it does not appear in the title of the recipe. |
|
|
|
Post by hwinpp on Jun 8, 2009 6:05:38 GMT
Coconut milk is typical of south Indian curries and the curries of SEA. Indonesian/ Malay rendang also uses coconut milk.
The national brealfast of Malaysia is nasi lemak, a rice dish where the rice is cooked in coconut milk (thanks for the pointer from BJD above) and served with ikan bilies (small salted, fried fish), a bit of curry (usually a beef rendang), fried peanuts and some sliced cucumber.
The difference between tom yam and tom gaa is the coconut milk added to the latter.
We buy fresh grated coconut at the market. Use quickly, it'll be off if you don't use it by the second day. Half an hour before use, soak it in warm water, press and collect/use the liquid.
In Europe we used the Arroy D (Delicious Good) brand and I think also the TCC brand.
|
|
|
|
Post by Deleted on Jun 8, 2009 16:55:11 GMT
Most of my first "real" curry experience was with Pakistani curries, due to a Pakistani colleague that I had. I would never leave the kitchen when he was cooking, even if all of the alcohol was with the other guests in the main room (well, maybe I dashed back and forth a few times). I picked up quite a few cooking tips from him, as well as his sisters and niece.
Anyway, I have never eaten a Pakistani curry using coconut milk. Every Pakistani I know has always used yogurt.
Since I don't always pay attention to the heat of the stove or the cooking times, I prefer coconut milk, because it is more stable and does not separate like yogurt can.
|
|
|
|
Post by bixaorellana on Jun 8, 2009 17:49:50 GMT
I have a question about coconut milk. Some of that to be found in cans is very thick and sweet. Wouldn't the kind used in cooking be more like cow's milk in consistency and lack of sweetness?
Also, I believe there is a way to make coconut milk from fresh coconut. (How?) And to stave off more confusion, the liquid found in the center of the coconut is called the coconut water, correct?
|
|
|
|
Post by Deleted on Jun 8, 2009 18:07:32 GMT
Yes, real coconut milk is not sweet. The sweet stuff usually comes in cans from somewhere in Latin America (I'm thinking Dominican Republic for some reason), has lots of added sugar, and exists for using in cocktails, not cooking.
|
|
|
|
Post by Kimby on Jun 8, 2009 21:13:35 GMT
The sweet stuff is called Coconut Cream, not milk. One brand is Coco Lopez. It can be used for cocktails like Piña Coladas, but I have a chicken recipe that uses it and ground peanuts (or peanut butter) for a "Thai" sauce, flavored with ground cumin and coriander, red pepper flakes, soy sauce, lime juice and fresh cilantro.
|
|
|
|
Post by bazfaz on Jun 8, 2009 21:17:48 GMT
Ma foi, a cocktail of Mekong whisky and coconut milk. What do we call it? A Bhumibol Blaster?
|
|
|
|
Post by Deleted on Jun 8, 2009 21:29:09 GMT
|
|
|
|
Post by Don Cuevas on Jun 8, 2009 21:44:51 GMT
Coconut milk in savory dishes; I'm sorry, urkkhh!
It's fine for piña coladas and the like.
In savory dishes, I think it muddies the clean flavors of the dish. Something like soapsuds in the food.
|
|
|
|
Post by hwinpp on Jun 9, 2009 4:27:45 GMT
Anyway, I have never eaten a Pakistani curry using coconut milk. Every Pakistani I know has always used yogurt. True. Pakistani or north Indian curries don't use coconut milk. What you could try is using nothing at all and make a 'dry' curry, Jack. Dry lamb curry is da best! As for getting coconut milk from fresh coconuts, Bixa, it's in my post above. Get an old coconut, crack it in half, throw away or keep the water. Grate the flesh and soak in warm water for a couple of hours then press out the liquid. This is the coconut milk. It is not sweet. Here they have a machine that looks a bit like this:   From here, www.kokonutpacific.com.au/index.html?production/equipment.phpImage- google coconut grater and you'll get lots of ideas. |
|
|
|
Post by bixaorellana on Jun 9, 2009 4:30:26 GMT
That device looks like something medical from the 1920s or 30s!
HW, I like to buy my coconut the same way I like to buy grapefruit -- peeled and ready to eat! I will make the milk as you suggest.
|
|
|
|
Post by mockchoc on Jun 9, 2009 5:44:03 GMT
In Australia we can buy coconut milk or cream in cans and it isn't sweetened.
I've never seen ready peeled coconut or grapefruit. Interesting.
When you grated the fresh coconut and soak it as hwinpp suggested you use a cloth to wring out the cream. Then you do it again to get coconut milk. It is the same thing except the first batch is richer. I learnt that when on a South Pacific island.
Did you know a baby can survive without mothers milk if it is fed the water from a young coconut? Wonderful hey?
|
|
|
|
Post by bixaorellana on Jun 9, 2009 6:41:16 GMT
There are stands all over the place around here with ladies peeling and selling fruit. Once you've had your grapefruit presented to you all peeled, de-membraned, and sectioned, there's no turning back.  See the bags on the left? Those are styrofoam plates of grapefruit with forks stuck in them (& one of orange sections), ready to be sold. Here's another way fruit is sold (not my photo):  At the weekly market I frequent, strips of fresh peeled coconut are sold in small plastic bags. |
|
|
|
Post by hwinpp on Jun 9, 2009 8:01:03 GMT
Wonderful Bixa!
And follow MC's advice re the cloth. That's exactly the way to do it.
|
|
|
|
Post by rikita on Jun 12, 2009 0:03:39 GMT
hm bought some coconut milk while ago once for cooking but since i only used it sometimes, it turned bad before i used it all up... oh well... they sell it for pretty cheap in the supermarket here, though i suppose it isn't the best quality then...
|
|
|
|
Post by Deleted on Jun 12, 2009 4:36:50 GMT
I buy both big cans and small cans to be sure to have the correct size to be able to use an entire can at a time and not worry about any left over.
|
|
|
|
Post by rikita on Jun 12, 2009 15:52:37 GMT
well at the supermarket here there seems to be only one size of can...
|
|
|
|
Post by auntieannie on Jun 13, 2009 15:39:15 GMT
Here is my version of a Keralan prawn curry:
heat some oil in a frying pan, stir star anise, cinnamon bark, powdered ginger, turmeric, black pepper, cardamom pods and cloves, maybe other spices to taste in the oil. add some tomato concentrate, stir for a few minutes with the hob on low heat. pour the coconut milk, amalgamate by stirring well, add the prepared prawns. once the prawns are cooked, it's ready!
serve with rice and vegetables.
|
|
|
|
Post by mockchoc on Jun 14, 2009 9:32:23 GMT
I get small, medium or large cans of coconut milk or cream all without sugar and even sometimes I'll buy coconut powder because then you can use exactly what you wish.
|
|
