>Break cinnamon sticks, peel and cut ginger in small pieces
auce pan. Add garlic and shallots and cook over medium heat, for
Bring stock to boil in a large saucepan. Add pumpkin and laksa paste, cover and simmer for 4 mins. Add noodles, coconut milk and fish sauce. Simmer for 2-3 mins, until noodles are cooked.
Ladle soup into serving bowls. Top with beansprouts, garnish with basil and serve.
375\u00b0. Put flour and coconut milk in separate wide, shallow bowls
.
Puncture acorn squash and pumpkin in several places using a
Pour the milk and coconut milk into a pan with a pinch of salt and bring
Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
Place pumpkin and thinned coconut milk in a deep pan, bring to oil and cook until pumpkin is half done (about 10 minutes).
Add sweet potato and wood ear mushrooms, reduce heat and simmer until nearly done.
Add thick coconut cream, peanuts and zucchini, bring to boil again.
Remove from heat, season to taste with salt and sugar, serve hot with cilantro.
edium heat; cook and stir the onion and garlic in the melted
Heat the coconut oil in a deep pot
Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
Stir in squash and bell peppers.
Bring to a boil.
Reduce heat and simmer for about 10 minutes or until squash is tender.
Stir in shrimp.
Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
Serve!
Heat oil in a saucepan over medium heat. Add shallots, lemongrass, chili and shrimp paste. Cook for 3 mins, stirring, until fragrant. Add lime leaves and coconut milk. Season. Simmer for 5 mins.
Meanwhile, steam tofu for 3 mins, until heated through. Slice.
Distribute sauce between serving bowls. Top with sliced tofu and extra lime leaves. Serve with steamed rice, Asian greens and green tea.
Heat the oil and saute the shallots and lemongrass. Add the wine and simmer until evaporated. Add the crab meat and coconut milk and simmer for 10 mins. Add the cream and simmer for another 10 mins. Season to taste and set aside to cool.
Transfer the mixture to 4 pastry rings and chill for at least 2 hours. Just before serving, remove the pate from the molds.
Place coconut milk, lime leaves, galangal and lemongrass in a large saucepan on high heat. Bring to a boil.
Add chicken; reduce heat to low. Simmer, uncovered, until the chicken is tender. Stir in lemon juice, sugar, fish sauce, chili pepper and onion. Return to a boil. Simmer, uncovered, for 3 mins.
Heat the oil in a wok over a medium-high heat. Add the leek and pepper then stir in the garlic and ginger. Saute for 2-3 mins. Season.
Add the salmon, cream and coconut milk to the wok and simmer for 4-5 mins, until the fish is cooked through. Garnish with parley before serving.
Heat coconut oil in a stockpot or large saucepan over medium-high heat; cook and stir onion, garlic, paprika, garlic salt, cayenne pepper, and cumin until onion is translucent, about 4 minutes. Add chicken broth, ham, and corn; bring to a boil.
Reduce heat to medium-low and stir pumpkin and coconut milk into broth mixture. Simmer soup, stirring occasionally, until heated through, about 10 minutes; season with salt and pepper.
ntil soft.
Add Pumpkin and cook for 5 minutes.
ix the lime juice and honey together and pour over them. Season
Whisk together pineapple juice and lime cordial. Distribute between 12 popsicle molds or paper cups. Freeze until partially set. Insert popsicle sticks in the center of each popsicle. Freeze until set.
Combine yogurt and coconut milk. Pour on top of frozen lime layer. Freeze for 4 hours, or until set.
In a large pot melt the butter, fry the onions with the garlic for 2 minute Add the spices and fry 2 minutes.
Add the apple juice and coconut milk to the spiced onions and stir.
Add the tomatoes, water and Worcester sauce, bring to the boil.
Add the chicken and cook for 5 minutes.
Add the rest of the ingredients, reduce the heat and simmer till the potatoes are done.
Serve with crusty buttered bred.