ob; add to the pot with coconut milk. Cook an additional 5 minutes
coop 1/4 cup of coconut cream from the top of
n a medium bowl. Cover with water and let stand at
large pot and fill with water. Bring to a boil
Heat the oil in a Dutch oven on high heat. Cook the beef, turning, until browned. Add the onions, garlic, ginger and pepper and cook for 2 mins. Stir in the red pepper flakes, cumin and cinnamon.
Add the coconut milk, soy sauce and stock and bring to a boil. Reduce heat to low; cover and simmer for 1 1/4 - 1 1/2 hours, until the beef is tender. Stir in the cornstarch mixture. Bring to a boil and simmer for 2 mins. Season with salt and black pepper and sprinkle with cilantro.
Rinse rice in several changes of water.
Drain, discard water and set aside.
In a medium pot, over medium heat, bring coconut cream to a boil.
Add rice, sugar and salt.
Add coconut milk and return to a boil.
Cook, partially covered, stirring occasionally, about 3 minutes.
Reduce heat to low and simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed and the rice has fluffed.
Cook the pasta in boiling salted water according to package directions. Drain.
Meanwhile, heat the oil in a large skillet on high heat. Saute chicken for 4-5 mins. Season then remove from the pan. Add the carrots, onions, garlic and ginger to the pan and saute for 4-5 mins. Mix in the peanuts and chicken.
Deglaze the pan with coconut milk and season. Add the pasta and toss to combine. Serve sprinkled with parsley.
Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.
Recipe from: http://www.robertochicco.com/international/ann/lodchong_eng.htm.
n the coconut milk and lime juice and season with salt.
In
saucepan whisk together the coconut milk, milk, and egg. Heat through until
ot
Mix maize flour with water to make a thin
Place chia seeds in a bowl.
Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.
Stir pudding and top with strawberries.
nd marinate in the fridge with coconut milk.
Prepare rice just like
nto a saucepan and fill with water to just below the
he pot with the tomato sauce. Mix well. Add coconut milk and fresh
Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.
Pour coconut milk, cow milk into the pot, add cinnamon.
Pour oat flakes, according to preferences (I add 3 tbsp).
. Bring to the boil, reduce heat and cook 3-4 minutes.
Take your porridge off the heat, add honey and butter, cover and leave it aside.
Melt butter in a pan, add honey. When it starts to caramelise, add mango and stir about 4 minutes.
Stir Your porridge and put it into the bowls. Serve with mango. Enjoy Your meal!
ell incorporated, stir in the coconut milk and the half-and half
hicken in the bowl, season with salt and pepper, and rub
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.