Showing posts with label coconut milk. Show all posts
Showing posts with label coconut milk. Show all posts
Wednesday, August 25, 2010
Coconut Lime Pops
Sunday, March 28, 2010
Coconut Curry Polenta and Chop Salad
A couple of days ago I had an amazing meal at a bar during happy hour. My mind was blown when I ate the coconut curry polenta with sesame sauteed veggies and sweet chili sauce. I've never had a more tasty polenta!
As I tend to do, I then tried to make my own version of this dish. Since I didn't have a recipe for the curried polenta I made one up, substituting half the cooking water with coconut milk and various other spices (Thai hot sauce, tamari soy sauce, curry powder, grated ginger).
I cooked the polenta until it was a thick and hard to stir, then spread it in a pyrex dish to cool. As it cools, the polenta hardens and can be handled easily and prepared for any recipe. However, this batch is probably limited by its dominant curry flavor.
As I tend to do, I then tried to make my own version of this dish. Since I didn't have a recipe for the curried polenta I made one up, substituting half the cooking water with coconut milk and various other spices (Thai hot sauce, tamari soy sauce, curry powder, grated ginger).I cooked the polenta until it was a thick and hard to stir, then spread it in a pyrex dish to cool. As it cools, the polenta hardens and can be handled easily and prepared for any recipe. However, this batch is probably limited by its dominant curry flavor.
Wednesday, March 3, 2010
Peanut Sauce goes with everything, right?
Well, I sure think so. I even licked this right off of my spoon after mixing it altogether.
The List:
1/2 C crunchy peanut butter
1/2 C coconut milk
2 garlic cloves, minced
1/2 Tbsp Tamari soy sauce
2 Tbsp fresh ginger, finely grated
juice of 1/2 good sized lime (probably optional)
1 Tbsp Thai Siracha Chili sauce added slowly to taste
1/2 water
In a small sauce pan I sauteed the ginger and garlic in a tiny drop of oil on medium for a couple of minutes to cut their spiciness. Then I added everything else and mixed. Easy! With the chili sauce, I added it little by little so that I didn't overshoot my spice level. I feel like with peppers, one minute you can't taste anything and the next your sinuses are completely cleared and running uncontrollably.
Next time I won't let the sauce heat for so long. I dilly-dallied while adding the chili sauce and the peanut butter started separating. I don't mind stiring it (or heating it) before eating, though, because it still tastes wonderful.
I also dipped Rye crackers into this sauce. And it was, predictably, very good with rice noddles, baked tofu and fresh cilantro.
The List:
1/2 C crunchy peanut butter
1/2 C coconut milk
2 garlic cloves, minced
1/2 Tbsp Tamari soy sauce
2 Tbsp fresh ginger, finely grated
juice of 1/2 good sized lime (probably optional)
1 Tbsp Thai Siracha Chili sauce added slowly to taste
1/2 water
In a small sauce pan I sauteed the ginger and garlic in a tiny drop of oil on medium for a couple of minutes to cut their spiciness. Then I added everything else and mixed. Easy! With the chili sauce, I added it little by little so that I didn't overshoot my spice level. I feel like with peppers, one minute you can't taste anything and the next your sinuses are completely cleared and running uncontrollably.
Next time I won't let the sauce heat for so long. I dilly-dallied while adding the chili sauce and the peanut butter started separating. I don't mind stiring it (or heating it) before eating, though, because it still tastes wonderful.
I also dipped Rye crackers into this sauce. And it was, predictably, very good with rice noddles, baked tofu and fresh cilantro.
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