February 16th, 2010 by alice
Tags: Chicken, Coconut, Cooking, Light, Soup, Thai
INGREDIENTS
- 3cupschicken broth
- 1teaspoon gratedlime rind
- 1/4cupfresh lime juice
- 1tablespoon chopped peeledfresh lemongrass
- 2tablespoonsThai fish sauce
- 1/2teaspoon minced peepedfresh ginger
- 1/2teaspoon chopped seededThai chiles
- 1lbchicken breasts, cut into bite-size chunks(skinless and boneless)
- 1 (14 ounce)canlight coconut milk
- 2tablespoonsfresh cilantro
DIRECTIONS
- Combine first 7 ingredients in a large saucepan.
- Bring to a simmer over medium heat; stir in chicken and coconut milk.
- Cook 3 minutes or until chicken is done
- Sprinkle with cilantro.
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December 19th, 2009 by alice
Tags: Coconut, Grilled, Steaks, Toasted, Tuna, Wasabi
INGREDIENTS
- 2lbstuna steaks, cut 1 inch thick
- 1 (13 1/2 ounce)canunsweetened coconut milk
- 1cupunsweetened flaked coconut
- 1tablespoonwasabi powder
- kosher salt
- fresh ground black pepper
DIRECTIONS
- Whisk together Coconut Milk and Wasabi Powder in a Sauce Pan and let sit for 30 Minutes.
- Toast Coconut Flakes in the Oven set @ 350 for 5 to 15 Minutes untill Golden Brown, Keep an Eye on them so you don’t Burn Them.
- Turn your Bar-B-Q on High.
- Bring Wasabi Mixture to a Simmer, Whisking Constantly.
- Lower Heat and Reduce Sauce to Approximatly 1 1/2 Cups, It take about 5 Minutes.
- Add 1/2 tsp Kosher Salt and Remove from the Heat.
- Season Both Sides of the Tuna Steaks with Salt and Pepper.
- Place Tuna Steaks on the Hot Grill for 2 Minutes per Side.
- Cut Tuna Steaks into 1/2″ Slices, Pour Wasabi and Coconut Sauce Over the Slices and Sprinkle Toasted Coconut Flakes over the Top.
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November 9th, 2009 by alice
Tags: Chicken, Coconut, Milk, Soup, Thai
INGREDIENTS
- 1lbboneless skinless chicken breasts, cut in 1-inch cubes
- 2cupschicken stock
- 2inches piece of freshgalanga rootor frozengalanga root, thinly sliced
- 1stalkfresh lemongrass, cut in 1-inch pieces and crushed
- 2 (13 1/2 ounce)cansunsweetened coconut milk
- 2tablespoonsThai fish sauce
- 1lime, juice of
- 1/4cup thinly slicedscallions
- 1/4cup choppedfresh cilantro
DIRECTIONS
- Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
- Reduce heat to low and simmer until chicken is cooked through.
- Add coconut milk and continue cooking on low until soup comes back to a simmer.
- Just before serving stir in fish sauce and lime juice.
- Pour into soup bowls and sprinkle top with scallions and cilantro.
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August 2nd, 2009 by alice
Tags: Coconut, Cream, Fudge, Pie
INGREDIENTS
- 1cupsweetened flaked coconut, divided
- 1 (13 ounce)packagemacaroons, crushed and mixed with
- 2tablespoons meltedbutter
- 1quartheavy cream, divided
- 1/4cupsugar, plus
- 4tablespoonssugar
- 3 (3 1/2 ounce)packagesinstant vanilla pudding
- 2 1/4cups coldmilk(I use 2 cups to have it set up better)
- 1 1/2teaspoonscoconut extract
- 1 (11 3/4 ounce)jarhot fudge
DIRECTIONS
- Preheat oven to 350 degrees.
- Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
- Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
- Bake crust at 350 degrees for about 10 minutes. Cool.
- In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
- In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
- Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
- Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.
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July 22nd, 2009 by alice
Tags: Coconut, Cookies, Sesame
INGREDIENTS
- 1lbunsalted butter, room temperature
- 1 1/2cupssugar
- 3cupsall-purpose flour
- 2cups shreddedsweetened coconut
- 1cupsesame seeds
- 1/2cup finely choppedpecans
DIRECTIONS
- Preheat oven to 300°.
- Line baking sheets with Silpats (French nonstick baking mats).
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add flour a half cup at a time, mixing on low speed until well combined.
- Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
- Divide dough into thirds.
- Roll into logs about 1 1/2 inches in diameter.
- Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
- Using a sharp knife, cut logs into 1/4-inch-thick slices.
- Transfer to prepared baking sheets, about 1 1/2 inches apart.
- Bake until edges are golden, 20 to 30 minutes.
- Transfer sheets to a wire rack to cool.
- Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
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