|
" He who plants a coconut palm, plants food and
drink, vessels and clothing,
a habitation for himself and a heritage for his
children"
- an old saying
COCONUT
 The
coconut is not called the 'king' of ingredients in Asian cooking for nothing. Coconut milk
has a very essential role in Asian cuisine as many recipes uses the milk to produce the
rich, creamy texture in many dishes. In one way or another, coconut touches a large part of
Asian cuisine and its culture.
The
coconut was known as the 'nut' of India until the Portuguese, struck by its appearance,
change its name to 'cocoa', meaning clown or monkey. Once mature, the coconut palms will go
own producing coconuts for seventy to nearly a hundred years, which helps to explain why
they are so highly prized. Fresh coconuts are available at certain times of the year in
oriental stores and supermarkets. The liquid you hear sloshing about inside the nut when it
is shaken is the coconut juice, not coconut milk. As any traveler who has tasted it
will attest, the juice makes a refreshing drink, especially when tapped from a fresh green
coconut. It can also be made into a palm wine, which can be very potent.
An
average size coconut weighs approximately 650g to 700g. If fresh, it will be full of liquid,
so test by shaking well before buying. To open a coconut, hold it in the palm of your hand,
with the 'eyes' of the nut just above your thumb. The fault line runs between the eyes. Hold
the coconut over a bowl to catch the juice, then carefully strike the line with the
unsharpened side of a cleaver or a hammer. If you have done this correctly, the coconut will
break neatly in two pieces. Taste a little of the white flesh to make sure that the coconut
is fresh, as on rare occasions the flesh may have become rancid. Slip a palette knife
between the outer husk and the flesh and prize out the pieces of fresh coconut. The thin
brown skin on these pieces can be removed with a potato peeler.
COCONUT MILK AND CREAM
They
are both derived from the grated flesh of the coconut, and in the South-eastern parts of
Asia, it is possible to buy bags of freshly grated coconut for just this purpose. Warm water
is added and the coconut is squeezed repeatedly until the mixture is cloudy and has a
wonderful coconut flavor. When strained, this is coconut milk. If the milk is left to stand,
coconut cream will float to the surface on much the same way as regular cream does on whole
milk.
Coconut milk is now available in cartons and cans, and even in countries with a plentiful
supply of coconuts, many a chefs will use these products for convenience and speed. The
quality is excellent, and it is even possible to buy variants that is almost fat free.
CREAMED COCONUTS
Cream
coconut comes in blocks of usually 200g. This is a very useful product, as small quantities
can be cut off and added to dishes to supply a little richness just before serving. When a
very small quantity of coconut milk is called for, dissolve approximately 50g of creamed
coconut in 100ml of hot water. Coconut cream can be made in the same way, but the amount of
creamed coconut should be increased slightly to about 75g. Ready-to-use coconut cream comes
in cartons and is a magical ingredient where a rich coconut aroma and flavor are required.
In many Thai cuisine, especially curries, the spices are usually fried in bubbling coconut
cream instead of the usual cooking oil.
culinary
uses..
Coconut is widely used in South-eastern Asian cooking. The milk is used as a cooking medium
instead of stock in a variety of dishes, and is is also added at the end of cooking to
enrich stews and curries. It can be cooked with rice, to make a savory accompaniment, or as
the basis for rice cakes, and also to a delicious creamy rice pudding. In Thailand, coconut
milk is often used to make aromatic soups.
cooking
tips..
1. When
making coconut milk, instead of discarding the spent coconut, it can be re-used to make a
second batch of coconut milk. This will be of a poorer quality and should only be used to
extend a good quality first quantity of coconut milk.
2. Any
unused coconut milk or cream can be transferred to a plastic tub and stored in the
refrigerator for a day or two, or poured into a freezer container and frozen for use on
another occasion.
3.
Before using newly made coconut milk, leave it to stand for about 10 minutes or more, and
the coconut cream will float to the top. Skim off the cream using a large spoon if needed,
or leave it to enrich the milk.
|
Asian Melting Pot
Subscribe to our FREE e-newsletter below
|
|
published by
asianrecipesonline
|
| VISIT OUR
WEBLOG