Tag Archives: Coconuts

The coconut tree is probably native to the region indomalaise.

The coconut is rich in potassium, iron, magnesium, phosphorus, copper and zinc. That gives him a good nutritional value.

The first time we see the coconut trees, it is surprising to find that the nuts are green and not brown and hairy as they are found in our markets. This is the natural envelope of the fruit that must be removed to find the nuts.

When the fruit is green, the water it contains is consumed as a refreshing drink: after storage in a refrigerated tank, the nut is opened after “stem” of three machete cutting a lid. The fruit for this purpose are selected based on their weight, and agitated at the ear to check the presence of liquid.

Blackberry, almond, coconut is edible and used as an ingredient in many recipes because of its tropical characteristic scent. The seed of the coconut that grows by occupying the space left by the coconut water is also edible. It takes a round shape with a thin layer of yellow color. The interior consists of a fibrous white flesh with a sweet taste and infused with coconut water.

A coconut can be kept full for several weeks in a cool place. The kernel will keep several days in the fridge, wrapped in plastic wrap.

Among the Hindus, the coconut is the purest form of offering to the gods. In fact,
It contains pure water, untouched by human hand, from the tree itself from the grassroots to the highest level of the fruit;
the entangled fibers characterize defects in humans – jealousy, selfishness, greed – that must be broken, torn to attain purity of soul and spirituality
No other product does distinctly three eyes symbolize the Trinity of Evolution: Creation, Preservation and Dissolution
The eyes also represent the three eyes of man – the two physical eyes but also the third eye, that of our consciousness. Only the latter can pass through the superficial and wrong and reach the ultimate truth. Only he can distinguish good from evil.
The very composition of the coconut characterizes the three elements of man: the hard shell covered with tangled fibers, the physical world, the flesh white, the psychological element, and water untouched, spirituality
The coconut is thus offered to the gods in prayer and distributed to the people as a food blessed – Prasad, fruit amounted to god to get the sacred vibrations that will bring health to man

Khao tom mad – banana sticky rice and coconut

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Ingredients :

  • 1 1/2 cup of sticky rice
  • 2 cups coconut milk
  • 4 tablespoons of sugar
  • a pinch of salt
  • 4 ripe bananas cut in half and sliced ​​
  • banana leaves or aluminum
  • 1/4 cup of black beans

Preparation :

Soak rice in water overnight then drain.
Soak black beans overnight, drain and boil until soft, about 15 minutes.
Mix cream of coconut, sugar and salt in a bowl.

Cook the drained rice in a saucepan over low heat. Slowly add the mixture of coconut milk, stirring with a wooden spoon, until the coconut milk is completely absorbed. This will take about 45 minutes to 50 minutes. Make sure the rice has absorbed all the coconut milk, then let it cool.

Spread 1 cm thick sticky rice on a rectangular piece of banana leaf or aluminum foil (about 12 cm x 9 cm), place a piece of banana and cover again with rice, then lightly push some black beans in rice.

Fold the paper, then tie securely with twine, repeat the process until all packages are ready for steaming.
Place in a steamer and cook for 15 minutes, then cool.

Anecdotes: Khao Tom Mad is found in street markets throughout Thailand and Laos. Eaten both as a sweet snack or a meal in itself, the plots are often given as offerings to monks at the beginning of Buddhist Lent. This marks the beginning of the monsoon season of 3 months and is the period where the monks retired to the monastery, and concentrated on Buddhist teachings. It can also be given as offerings during religious ceremony.

Mok Pa – coco fish in a foil parcel

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Ingredients :

  • 1 kg of perch fillet ( avoid cod, salmon too fat)
  • 5 banana leaves
  • 5 lemon leaves (Makrut Bay)
  • 2 stalks lemongrass
  • 1/4 green pepper
  • 1/4 red pepper
  • 1L coconut milk
  • salt, pepper
  • 4 tablespoon of sauce nuoc mam
  • 2 tablespoons of rice flour
  • 4 egg yolks
  • 10 stems of spring onions
  • 7 sprigs of dill
  • 4 shallots
  • 1 cup of thai basil leaves
  • 1 yellow onion
  • 1/2 cup of cilantro leaves
  • Juice of lime
  • 5 cm of galangal
  • 5 cm of ginger

Preparation :

Cut the fish into cubes (removes the fishbones), brush over with lime juice, salt and pepper.

Peel the ginger and galangal and chop finely and put in a bowl, then add dill, cilantro, Thai basil, lemongrass, spring onions, yellow onion and coarsely chopped all.

Then add the rice flour, coconut milk, egg yolks and mix well, then add the fish, and the nuoc mam. Stir well and let stand the garnish 15 minutes .

Meanwhile, make half a box with banana leaves and make to hold the folding with the pieces of toothpick planted at strategic locations or to tie up.

Fill each foil parcel, and put on a piece of green pepper and red pepper in cross. Cook steamed or baked, 15 minutes.

Just before serving add a little thai basil finely chopped and dill.

Serve with khao niao (sticky rice).

Anecdotes: The Mok who is the most popular is Mok Pa (papillote fish), it is extremely fragrant with the many herbs and spices.

Khao Poun – broth with coconut milk

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Ingredients :

  • 1 box of coconut milk
  • 1 tablespoons of red curry paste
  • 1-2 tablespoons of fish sauce
  • Salt
  • 2 pinches of glutamate
  • 2 tablespoons of cooking oil
  • 200 g of minced pork
  • 2 cups of water
  • 1 lemon
  • 5 slices of galangal
  • 5 lemon leaves
  • 200 g of rice noodles
  • Coriander
  • Mint
  • Basil
  • soybean sprouts
  • Banana flower
  • 3 lettuce leaves
  • 1 lemon

Preparation :

Wash the coriander, mint leaves, basil, bean sprouts, lettuce leaves and banana flower.
Chop lettuce and banana flower. Cut lemon into 4. Wash and cut into slices of about 3 cm lemongrass. Peel and wash the galangal and cut into slices. Reserved all.

Plunge the noodles into a pot of boiling water, stir until the noodles soften and remove from heat, drain and set aside.

In a saucepan, bring the red curry paste with 2 tablespoons of oil, stir 5 minutes,then add the coconut milk and stir.

Add ground pork and pour 2 mugs of water, add the galangal, lemongrass andlime leaves and stir. Season with salt, glutamate and nuoc mam sauce and simmer 45 minutes over low heat.

Serve the rice noodles in a large bowl, add the vegetables and then sprinkle withthe hot broth.

Tips : You can add to vegetables the green beans, grated carrot.

Anecdotes: The Khao Poun is an indispensable dish at a wedding Lao.

Roti jala – pancakes with coconut milk

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Ingredients :

  • 300 g of flour
  • 3 large eggs, lightly beaten
  • 2 teaspoon of corn oil
  • 1 teaspoon of salt
  • 1 tablespoon of ground turmeric
  • 30 cl of water
  • 30 cl of coconut milk

Preparation :

Mix all ingredients until dough is smooth and without lumps, then pass through a sieve.
Heat a nonstick pan over medium-high heat.
Fill the mold with a little dough (there are special mold its a kind of ladle with 5 hole, you can use a bottle pourer).
Make some mini-whirlwinds, in the pan until it forms a large circle (the result give a sort of pancake perforated). Cook 1 minute, then flip and cook the other side for about 30 seconds.

Remove the pancake from the pan, and fold them into triangles or roll them. Repeat the process until you use all the dough.

Serve hot with a curry of your choice.

Anecdotes: These pancakes are very popular during the Muslim fasting month of Ramadan, where vendors set up booths selling temporary. Roti Jala is also very popular as a snack with tea in the afternoon.

Nasi lemak – coconut rice and anchovies

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Ingredients :

  • 500 g of rice
  • 5 tablespoons of oil
  • 50 cl of coconut milk
  • 3 leaves of Pandanus
  • 3 shallots
  • 1 sliced ​​ginger
  • 1 clove garlic
  • 40 g of anchovy
  • 4 teaspoons of chili paste
  • 1 cucumber
  • 20 g of roasted salted peanuts
  • 4 eggs
  • 2 onions
  • 1 teaspoon of belacan or shrimp paste
  • 3 teaspoons of tamarind

Preparation :

Rinse rice until water runs clear and reserved.
Cut the pandan leaves into large pieces. Peel and cut into pieces half the ginger and chop the shallots.

In a saucepan pour the coconut milk and rice and stir, add the ginger, shallots and pandanus, and cook over low heat and simmer 20 minutes until the water evaporation.

Peel onions and cut them into cubes, then peel the garlic. Chop the onions, garlic and remaining ginger in a blender or mortar. Add chili paste, shrimp paste and tamarind to mixture.

Heat a lightly oiled skillet and brown the anchovies, add the batter into the pan and cook for 20 minutes over low heat to create a very spicy sauce called ‘sambal’.

Cut the cucumber into cubes and cook hard-boiled eggs and cut them in half.
Serve with rice and the cucumber slices, sambal, and also a handful of peanuts.

Astuces : you can also add lemon grass and accompanied by a chicken leg.

Anecdotes: The nasi lemak is eaten both at lunch and dinner. It is served either on a plate or wrapped in a banana leaf to which we give a pyramidal form.

Kue Mangkok – cupcakes

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Ingredients :

  • 350 g of rice flour
  • 150 g of flour
  • 200 g of fermented cassava
  • 400 g of sugar
  • 10 cl of water
  • 20 cl of hot water
  • 25 cl of soda water
  • 2 teaspoons of baking powder
  • 100 g of coconut
  • 1 tablespoon of vanilla
  • Salt
  • coloring of your choice

Preparation :

In a bowl place the flour, rice flour and 10 ounces of water and mix well. Then add the cassava, sugar and mix again.
Add 20 ounces of hot water and knead the dough for about 10 minutes.

Add baking powder, soda water and vanilla, mixing until everything is uniform.Finally, add the food coloring and mix until the consistency is smooth.

Reheat molds of cupcake for about 5 minutes and fill them in 3/3.
Put in a basket of steamer then cook on high heat for about 20 minutes.

The cakes are ready when they open like flowers.
Sprinkle a little grated coconut on top of cake and serve cold.

Anecdotes: Kue Mangkok cake is popular in Indonesia. They are usually sold in markets and have summers brought by immigrants from southern China. We find this cake for birthdays or meetings. This cake is visually appealing, because it is usually brightly colored.

Getuk lindri – steam cake coconut

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Ingredients :

  • 900 g of cassava
  • 200 g of sugar
  • 1/2 teaspoon vanilla extract
  • 150 g of grated coconut
  • salt
  • 10 cl of water
  • food coloring

Preparation :

Cook in a steamer the cassava, until it is tender then peel and mash in puree smooth. Mix sugar and water in a saucepan and bring to boil.

Pour over the mashed cassava and mix well, then add vanilla extract and food coloring.

Make a smooth paste and cut to your own taste (you can give the shape that you want).

Meanwhile cook the grated coconut steamed until it is hot and soft. Arrange the cakes of cassava on a serving plate. Mix the grated coconut and salt and sprinkle over cake.

Serve.

beef rendang

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Ingredients :

  • 1 teaspoon of salt
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of chili powder
  • 6 cloves garlic, minced
  • 5 cm of ginger, peeled and grated
  • 5 cm of fresh galangal, peeled and grated
  • 1 teaspoon of black peppercorns coarsely crushed
  • 4 cardamom pods, crushed
  • 4 red chillies, seeded and chopped
  • 1 stalk lemongrass, finely chopped (just the bulb)
  • 3 large onions, finely chopped
  • 2 tablespoons of tamarind water
  • 3 tablespoon of cooking oil
  • 1 kg of braising beef
  • 80 cl of coconut milk (2 cans)
  • 20 cl of beef broth
  • 1 tablespoon of brown sugar
  • 4 kaffir lime leaves (bergamot) sliced ​​
  • 3 anise star
  • 1 large cinnamon stick

Preparation :

Cook beef in water with the peppercorns, onion and salt. A boil, reduce heat and remove gray scum that forms .
When there is no more foam, let cook covered for 2 hours. Once cooked, cut the beef into cubes and reserve. Strain the stock with a sieve.

Coarsely grind the salt, turmeric, chili powder, garlic, ginger, galangal, peppercorns, cardamom and chili in a blender. You can also use a mortar or pestle. Add the lemongrass and onions, then blend again until dough is dry. Stir in the tamarind water and mix again. The dough should be homogeneous.

Heat oil in a stewpan and pour  the spice paste, fry for 2 to 3 minutes stirring constantly.
Then add the beef with all remaining ingredients and bring slowly to a boil stirring constantly.

Reduce heat, let simmer half covered for 2 hours over very low heat, stirring occasionally. The sauce should reduce and thicken. The taste of all spices should blend harmoniously.

Serve with rice.

Tips : Can be added to the end of the cooking potatoes or small red beans.

Anecdotes : The rendang is a dish originating in  Minangkabau in Indonesia and is now consumed throughout the country, but also in Malaysia and Brunei.

Phulkopir Paturi – cauliflower mustard

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Ingredients :

  • 1 cauliflower cut into small florets
  • 2 potatoes, diced
  • 1 onion diced
  • 1 tomato finely chopped
  • 4 green chillies finely chopped
  • 2 tablespoons of grated coconut
  • 1/2 tablespoon of turmeric,
  • 2 tablespoons of mustard seeds
  • 3 tablespoon of poppy seeds
  • 1 tablespoon of minced garlic
  • 3 cups water
  •  Oil
  • Salt

Preparation :
Blanch the cauliflower pieces and potato for 5 minutes. Drain in a colander and reserve.
Grind the grated coconut with garlic then add the poppy seeds, mustard seeds and turmeric. Then add the chopped onions, tomatoes and chilies.

Heat oil in a saucepan over low heat. add spices and vegetables and stir for 2-3 minutes, stir evenly, then add a little water to prevent it adheres.
Cover pan and return the mixture from time to time.
If the content looks too dry, not cooked, add a little water.
Bake for 25-30 minutes until the mixture begins to brown.

Tips: This cooking style is classic of Bhutan. Small amounts of water added as and when measured on a relatively low heat.

Chicken kurma

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Ingredients :

  • 600 g of chicken
  • 1 cup of coconut cream
  • 50 cl of coconut milk
  • 125 ml of oil
  • 3 of cardamom pods
  • 2 of star anise
  • 1 of cinnamon stick
  • 2 red chili
  • 3 cloves
  • 3 cm of ginger
  • 4 cloves garlic
  • 5 tablespoon of Kurma powder
  • 6 shallots
  • 1 cup of water

Preparation :

Mix finely chopped 1 clove garlic and 3 shallots, place in bowl and add thekurma and 1 tablespoon of water : it must make a paste.

Finely chop the shallots and remaining garlic cloves.
Mince the ginger and chillies into rings.
Cut chicken into cubes.

Heat oil in a pan and fry the shallots, minced garlic and spices until the flavors emerge.

Add the paste and fry until the oil separates, then add the chicken and remaining water and cook until chicken is tender.

Add coconut cream, coconut milk and chilli and let simmer 30 minutes over low heat until the sauce thickens.

Serve with rice.

Tips : If you don’t have the kurma powder take : 60 g of coriander, 10 g of aniseed, 10 g of black pepper, 10 g of cumin , 2 g  of cinnamon, 2 g of cardamom, 2 g of cloves, 10 g of saffron or turmeric , 2 g of red chili, 1 g of star anise, 1 g nutmeg and almonds then grind and mix them.

Ohn htamin – coconut rice

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Ingredients :

  • 2 1/2 cups long grain rice
  • 5 cups coconut milk
  • 2 1/2 teaspoons salt

Preparation :
Place rice, coconut milk and salt in a saucepan.
Bring to a boil, then lower the heat, stir well, cover and cook over very low heat for 20 to 30 minutes until the coconut milk is completely absorbed by the rice.
Serve hot, accompanied by a Burmese curry, shrimp or pork .

Nasi gurih – fragrant rice

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Ingredients :

  • 4 1/2 cups of coconut milk
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of grated lemon peel or stalk fresh lemongrass
  • 1/2 teaspoon of nutmeg or mace grated
  • 1/4 teaspoon of powdered cloves
  • 1 daun salam or 3 curry leaves
  • 2 1/2 teaspoons of salt
  • 500 g of long grain rice

Preparation :

Put the coconut milk, salt and all spices and herbs in a large saucepan.
Bring to boil and when the mud, add the rice, cover and cook 25 minutes over low heat until the coconut milk is fully absorbed.
Serve hot with fried chicken, curry and spicy sambals.