Making Coconut Milk

A Malaysian Cook’s Staple

Cooking with Coconut Milk

Coconut Milk

In another article we’ve discussed some of the nutritional aspects and uses of Coconut Milk.  You can buy it canned at Asian stores and many supermarkets.  Or you could make your own: This Malaysian cook’s staple procedure is  similar to the method used throughout  southeast Asia:

Coconut Milk

Malaysian

Ingredients:

2 cups fresh shredded Coconut or thawed frozen Coconut
2 cups boiling Water

Method:

First combine the Coconut and Water in a food processor or blender.  Blend until very smooth, at least a minute.  Let stand for half an hour.

Put the mixture in a strainer lined with double cheese cloth and press out the liquid.

To make thin coconut milk, press a second time and combine the liquid from the two pressings.  Discard the solids.

This makes about 1½ cups and takes a little over half an hour to make, including the resting time.

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Batik Material for trousers,

Beef Sate Malay Style

Beef Sate Malay Style


Malaysian

Fragrant Notes from Fennel, Cumin, Coconut

Cooking with Coconut Milk

Coconut Milk

In this Malaysian Sate we have a nice mixture of aromatics, including Fennel, Cumin, Coconut Milk, and Cilantro.

Ingredients:

1 ½ pound boneless Beef Steak
2 teaspoons ground Turmeric
2 teaspoons ground Cumin Continue reading

Nasi Minyak

A Staple at Malayan Weddings
Ghee Meets Saffron and Vanilla

Using garlic to make Nasi Minyak, Savory Rice

Garlic

Nasi Minyak, or Savory Rice, is a version of Rice cooked in or with Ghee, with an addition of spices and is a key dish in Malayan cuisine.

The name Nasi Minyak comes from Malay and literally means “Rice cooked with Oil,” referring to the Ghee which is a key ingredient in this preparation.

Nasi Minyak is commonly served at Malayan wedding banquets. Here is a recipe obtained from one of the Chefs at the legendary Goodwood Park Hotel in Singapore. Continue reading

Malaysian Cuisine

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“At the end of the tenth century Canton carried on direct trade with the Malay Peninsula.” —Friedrich Hirt and W. W. Rockhill [1]

Tang Dynasty horse from the Silk Road

Tang Dynasty Camel
From the Silk Road, 8th Century

For centuries the Malay Peninsula has been an important corridor in the southern sea route of the Spice Route.

The Strait of Malacca was an important Continue reading

Sambals

Essential to Any Indonesian Dinner
Another Tamil Traveler

“A most essential part of any respectable Indonesian dinner.” — Alec Robeau [1]

“In the realm of condiments, the unbridled Indonesian imagination runs wild.” — Agnes de Keijzer Brackman [2]

Indonesian sambal

Sambal Istimewa, one of many Indonesian sambals

The Indonesian food group called Sambals is sometimes translated as pickles or relish or condiments.  It is commonly described as chili based, although this may not always  be the case.

Sambal is normally used to mean a condiment that has a chile based sauce.

Sambals are popular in the cooking of Indonesia, Malaysia and Singapore, Continue reading

Coconut Milk

A Tropical Secret
Not Just for Candy Bars

“Coconuts are probably the most valuable fruit of the tropics.” — Kathie Webber [1]

The Coconut is a staple food throughout the tropical regions of the world. If you cook Southeast Asian dishes, you no doubt already use Coconut and Coconut Milk in making a number of dishes. [2,3]

Coconut Palm

Coconut Palm

Coconut Milk is used in making curries, as well as sauces, soups, and as ingredients in a number of dishes in several Pacific Rim countries.

In recent years, some concerns have surfaced about possible health risks connected with Coconut, especially with the nature of the oil it contains.  On the other hand, there are reports that there may be a number of health benefits involved, ranging from cancer prevention to treatment of dementia. Continue reading