Recipezaar: Coconut,Asian recipes

Coconut Milk Adobo Dip (Sawsawang Adobo Sa Gata)

Fri, 13 Oct 2006 14:29:19 -0400

We usually eat this as a sauce for grilled shrimps, fish or boiled vegetables (actually anything that needs a sauce). Modified from the recipe of Angel Lontok Cruz in the "Adobo book". -- posted by Cathy_20

Coconut Sticky Rice & Mango

Fri, 13 Oct 2006 15:34:02 -0400

Here's a sweet recipe to end a spicy thai meal. Not sure of exact cooking time b/c the sticky rice you buy has its own cooking time. If used as an appetizer or dessert, the yield will be different. -- posted by Nana Lee

Make Your Own Coconut Milk

Tue, 17 Oct 2006 14:21:25 -0400

I do encourage you to make your own - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make. -- posted by evelyn/athens

Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth

Tue, 24 Oct 2006 11:51:44 -0400

I took a cooking class at a local Gourmet Market. This was absolutely scrumptious! I don't even care for Salmon and loved this soup. You will need to go to an Asian market for some of the ingredients. A bit of work but, fun and well worth it. Thanks goes to Joyce Jue for creating this wonderful dish. -- posted by AprincessMOM :O)

Chili, Coconut and Lemon Grass Pesto

Tue, 24 Oct 2006 22:43:37 -0400

From Sophie Grigson, this is just made for fish and also good on chicken -- posted by lindseylcw

Thai Aubergines Scented With Coconut

Wed, 25 Oct 2006 12:01:22 -0400

The best aubergines for this are the baby sized Japanese ones but regular also works ok. Although aubergines do not need to be salted to take away their bitternes nowadays the salting in this recipe reduces the amount of oil they absorb. For non veggies the soy in this can be replaced with nam pla. -- posted by PinkCherryBlossom

Devilish Coconut Canapes

Sat, 28 Oct 2006 09:26:39 -0400

These are from the 2006 veg society's "sinners" christmas menu. Note - the sweet potato needs to be cooked the day before. -- posted by PinkCherryBlossom

Sticky Coconut Chicken With Chili Glaze and Coconut Rice

Tue, 31 Oct 2006 14:55:15 -0500

The recipe comes from "The Best of Sunset" and it's a delicious grilled thai style recipe. I usually double the glaze as it keeps in the fridge and is delicious with noodles or over any other grilled meat. I serve this with Don Mauer's Coconut Rice. -- posted by greysangel

Banana and Coconut Ice Campur

Wed, 01 Nov 2006 19:54:43 -0500

A different, easy and delicious asian dessert. -- posted by Wendys Kitchen

Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk

Sat, 04 Nov 2006 06:14:59 -0500

Try to get Japanese aubergines for this as they work really well -- posted by PinkCherryBlossom

Simple Curry Squash Coconut Soup

Mon, 06 Nov 2006 21:01:39 -0500

This is a simple but nice comfort food. It makes a great beginning, middle or end to a meal. We like it for a mid-afternoon snack as well. -- posted by Maeven6

Carrot Soup With Coconut and Cilantro

Wed, 08 Nov 2006 17:23:43 -0500

A Thai style soup from a new, hip teenage cookbook called Cooking Up a Storm, the teen survival cookbook. This is by Sam Stern. "What's usually hot but always cool? Soup!" This one is served hot. -- posted by Oolala

Creamy Coconut Thai Curry

Fri, 10 Nov 2006 14:25:14 -0500

A beautifully creamy curry, this dish is incredibly easy to prepare. It can be made in advance and left to marinade for a deeper flavour, or eaten immediately if you can't resist the smells eminating from the kitchen! The version below is fairly mild, but if you prefer it a little hotter, just add more chilli to taste. Kafir lime leaves are available from most large supermarkets these days. If you can't get them fresh, you may find them dried, or jarred. -- posted by Snowbunny Andorra

Banana in Coconut Milk

Mon, 13 Nov 2006 16:09:55 -0500

Aimply the best Thai dessert. Wasy and quick. -- posted by Chef # Bic

Coconut Shrimp Curry

Fri, 17 Nov 2006 14:25:40 -0500

From "Faster, I'm Starving; 100 Dishes in 25 Minutes or Less" by Kevin and Nancy Mills. This is a new cookbook I found at my library and I wanted to post this before I return the book. This recipe calls for 1 lb. cooked or raw shrimp. Note: sweetened coconut is found near the chocolate chips at the market in the baking isle and unsweetened coconut may be available in the Asian food isle, either works with this recipe. -- posted by Oolala

Filipino Beef Adobo With Coconut Milk

Sat, 18 Nov 2006 21:44:59 -0500

This is from "The Philippine Cookbook". It's a great tasting recipe. My favorite. I think the recipes that use coconut milk have Indonesian influence due to their proximity. This recipe can also be made with pork or chicken. -- posted by Engrossed

Green Pea and Coconut Laska

Sat, 18 Nov 2006 23:04:21 -0500

Despite the list of ingredients this is very easy to make. Green tea noodles work well with the soup but any other thin dried noodle would work just as well. -- posted by PinkCherryBlossom

Chicken Adobo in Coconut Milk

Sat, 18 Nov 2006 23:32:56 -0500

This is another recipe from "The Philippine Cookbook". I made this recently for my husbands Filipino birthday dinner. I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced. I didn't bother with the broiler. I also used white vinegar as I don't care for apple cider vinegar. It was great! I might try it in the crockpot next time. -- posted by Engrossed

Coconut and Lime Salad Dressing

Sun, 19 Nov 2006 14:35:22 -0500

Great little dressing which is quick and simple. Toss with salad leaves, stir through rice or dip dim sum in it. Will keep for upto five days in a sealed container -- posted by PinkCherryBlossom

Coconut Chicken With Cashews

Sun, 19 Nov 2006 18:39:29 -0500

This is an adaptation of a traditional Bora Muslim recipe. Youll find cashew dishes all over India, but like almonds, they are generally associated with Mogul or Muslim cuisines. Here they serve to bind the sauce. Serve this with pita and rice and chilled sliced red onions tossed in fresh lemon juice and sprinkled with paprika. -- posted by Sandi (From CA)

Thai Coconut Chicken Soup

Sun, 10 Dec 2006 21:54:25 -0500

Great winter soup, very quick recipe. This recipe as outline is spicy but not too hot won't leave a lasting burn but it does have a kick. Depending on personal preference u can turn up and down the heat in this recipe by varying the amount of red curry paste and the habanaro peppers can be done at any time so if you are unsure how hot u want it start with 1 tbspoon of red curry paste and add peppers and more paste to taste. -- posted by Sweetleaf420

Fish in Coconut Gravy

Mon, 18 Dec 2006 16:55:22 -0500

This is a typical Keralite method of preparing moist fish in a lot of gravy. Adapted from: indiaheritage.org/cuisine -- posted by tamarinda

Kaya (Coconut Egg Custard)

Mon, 18 Dec 2006 17:56:43 -0500

Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling. -- posted by Sascha

Vietnamese Corn and Coconut Fritters Cha Bap Ran

Fri, 22 Dec 2006 16:55:42 -0500

From Fareshare Gazette www.fareshare.net 2003 A recipe mailing list I belong to. The recipe is attributed to Vietworldkitchen.com and Andrea Nguyen -- posted by That is Dr House to you

Spicy Coconut Milk Noodles

Sun, 24 Dec 2006 07:52:43 -0500

Two of my favourite things, coconut and noodles together! Super easy and quick -- posted by PinkCherryBlossom

Chilli Fried Tofu With Coconut Noodles

Thu, 28 Dec 2006 17:20:31 -0500

Firey tofu dish great for a quick supper. Be careful that the Thai paste you but doesn't contain any fish derivatives if you are concious of animal products. -- posted by PinkCherryBlossom

Kujje Payasa (Jackfruit Dessert)

Fri, 29 Dec 2006 23:50:53 -0500

There are many kinds of payasa (also known as payasam) made in Karnataka in South India, where I am from. This one is made with the yellow flesh of the jackfruit, is seasonal, and not usually made as a holy offering. The taste, however, is fabulous and it remains one of my favorite. It is said that jackfruit is somewhat an acquired taste, but what an acquisition! Here in the USA, I was able to find canned jackfruit in syrup in oriental stores. So I have adjusted this recipe to use ingredients that are available to me. -- posted by Dimpi

Thai Coconut Fish

Sun, 07 Jan 2007 22:35:34 -0500

I just love Thai cuisine. This is a lovely recipe developed by Australian TV-chef Bill Granger, a wonderful cook! Serve with lots of steamed rice and a Thai cucumber salad. -- posted by Halalmom

Double Coconut Flan

Mon, 08 Jan 2007 13:46:09 -0500

From Martin Yan's Quick and Easy recipes. -- posted by katie in the UP

Thai Chicken and Coconut Soup (Cooking Light)

Mon, 15 Jan 2007 19:41:27 -0500

This is from Cooking Light's Annual Recipes 2004. -- posted by HeidiSue

Grilled Tuna Steaks With Wasabi and Toasted Coconut

Mon, 15 Jan 2007 20:32:07 -0500

These tuna steaks are great. Make sure the steaks are seared on the out side and rare on the inside. Be careful with the sauce as it could be too spicy for some people. You can always serve it on the side as a dipping sauce. Enjoy. -- posted by Chef Boy-R "Diabetic" Danny

Thai Coconut Milk and Chicken Soup

Mon, 15 Jan 2007 20:54:09 -0500

This is a composite of several different recipes. I took the parts I liked from each one and created this one. I don't think you can do this soup justice if you don't use fresh (or frozen) galanga and lemon grass. You just can't get the same flavor from dried. However, if you can't get fresh or frozen, dried is better than nothing! Galanga and lemon grass both have kind of a woody texture and aren't very edible, so you may want to remove them from the soup before you serve it. I prefer to leave them in. -- posted by Patty Mae

Quick Indian Curry With Coconut Quinoa (Pressure Cooker)

Sun, 21 Jan 2007 13:06:01 -0500

I love Indian flavors, but all the cream based sauces make it tough for me to eat it as often as I would like! I had a craving for some Indian curry, a fridge full of good vegetables to use and some ideas to cut a lot of the fat. It came out pretty well, though I think I will increase a sharp spice next time, I think ginger would be a good call. I did the sauce at the same time as the vegetables which lessened the total time. -- posted by lunaorion

Coconut Rice Dessert

Fri, 26 Jan 2007 13:32:27 -0500

A housekeeper at one of our community colleges shared this with me ... delicious! Warning: Don't eat too much; it's a little heavy on the tummy! Cook/Prep times are estimates. -- posted by marisk

Spiced Cabbage With Coconut

Sun, 28 Jan 2007 16:39:02 -0500

Simple to cook, good side dish for your curry. A good way to use up cabbage. -- posted by Brian H

Asian Coconut-Milk Shrimp

Tue, 30 Jan 2007 20:05:08 -0500

From a magazine. Has nuts, jalpeno, cilantro...mmmmm! Serve with steamed rice. -- posted by Oolala

Prawns/Shrimps Cooked With Coconut Milk

Wed, 31 Jan 2007 23:25:15 -0500

This is a recipe from Madhur Jaffrey's "A Taste of India." The recipe is from Kerala, in southwestern India, and is being posted because I need the nutrition information for a class. It's also very tasty. (This may be edited later, as I just need the nutrition facts right now.) -- posted by Takawolffie

Chicken Adobo in Coconut Milk (Adobong Manok Sa Gata)

Sat, 10 Feb 2007 00:12:15 -0500

The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food. Back in the Philippines, when I was still in university, I would always ask my Mom to make this for me every time I come home and visit during the holiday break. This recipe brings back a lot of happy memories and has been a great source of comfort whenever I feel homesick. I have adapted this recipe, again due to the lack of original ingredients. It calls for free-range chicken which has a lot more flavour to it and it can also stand the long cooking time required for this recipe. Use the pepper of your choice. (We used labuyo, or bird's eye chili originally, but I think jalapeno, serano or habanero are good candidates for substitute). -- posted by Pinaygourmet #345142

Burmese Spiced Nuts

Mon, 12 Feb 2007 23:00:00 -0500

From Nirmala Narine, a sweet and spicy snack. -- posted by Brenda.

Delightful Coconut Beef Curry With Chinese Snow Peas

Tue, 13 Feb 2007 15:19:43 -0500

You are going to love this dish. Guaranteed winner! Really simple to make using the slow cooker. -- posted by Super San Mateo Chefs

Chicken Satay Goes to Rio

Wed, 14 Feb 2007 08:32:02 -0500

This is my third attempt at a main dish recipe for RSC#9. My tasters gave the other two recipes four stars. This one got five. It has been inspired by recipes from Brazil and Malaysia. There are a lot of ingredients and steps, but it really is a chop-it-up and throw-together dish. You can make it without the palm oil. This ingredient is common in northern Brazil. It gives food a special flavour and colour. There is no substitute. You can find it in markets that specialise in Brazilian imports. The recipe works without it (I tried it that way on purpose), but if you can get it, palm oil is a wonderful addition. UPDATE: Many thanks to those who reviewed this for RSC#9. Soon after posting it, I realised I forgot to mention the lemon juice. Oops! It's here now and I hope you still like it both ways. :-) -- posted by Leggy Peggy

Crab in Coconut Milk (Alimango Sa Gata)

Sun, 18 Feb 2007 14:01:49 -0500

With a little touch of creativity and a lot of inspiration from the wonderful memories of my mothers delicious home-cooked meals, I came up with even better variations of Filipino dishes that I used to enjoy back home. Here is an example. -- posted by Pinaygourmet #345142

Coconut Pandan Rice Custard

Sun, 18 Feb 2007 14:36:11 -0500

I used to buy this from my local Asian market before I found a recipe. It's very rich, and the rice forms a base on the bottom. -- posted by Sascha

Coconut Prawns (Shrimp)

Mon, 19 Feb 2007 20:57:08 -0500

These are delicious served with Pina Colada Sauce (I use Julesong's Recipe#115156) or sweet and sour sauce. They make an excellent presentation by placing the skewers in a fresh pineapple wedge surrounded by dipping sauce and garnish. I have also made this using large shrimp and threading 2 or 3 shrimp on to the skewers. -- posted by Alskann

Easy Coconut Barfi

Tue, 20 Feb 2007 23:18:28 -0500

This is a treat often made for Diwali (Hindu New Year). -- posted by Queenkungfu

Balti Coconut Chicken

Mon, 26 Feb 2007 15:54:31 -0500

Coconut lovers will die for this dish. An aromatic curry, simple to cook, this will become a fixture on your menu. It's that good. Believe me. -- posted by Brian H

Coconut Kanten

Thu, 01 Mar 2007 15:21:35 -0500

From Veggie Life magazine -- posted by That is Dr House to you

Scrumptious Thai Coconut Red Curry

Thu, 01 Mar 2007 17:13:38 -0500

This is probably my favorite dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. -- posted by surfin' chef

Coconut Milk & Lime Ice Cream

Thu, 15 Mar 2007 23:07:27 -0400

This is so yummy and refreshing. I came up with the idea after becoming addicted to a coconut & lime rice pudding. The combination of flavors is delicious and feels very Thai. Perfect after a hot curry. -- posted by C. Taylor

Thai-Style Tilapia With Coconut-Curry Broth

Sat, 17 Mar 2007 00:07:38 -0400

Courtesy of Ellie Krieger. PLEASE NOTE the original recipe called for 2 1/2 tsp red curry paste. I've decreased the amount posted (thanks to a wonderful review) but feel free to adjust to your taste. -- posted by rickoholic83

Easy Tom Kha Thai Coconut Soup

Tue, 20 Mar 2007 22:22:49 -0400

I know, I know, it's not authentic and it doesn't contain all the ingredients in the Thai name. But for poor, deprived college-town students like me, this is pretty close to what you can find at Thai restaurants. I'll eat it for dinner with some Thai tea (though I'm usually too lazy to make it), though it's not traditionally meant to be served as its own course. You could substitute shrimp or tofu for the chicken, just skip the velveting preparation. I velvet the chicken so it doesn't get tough in the soup, but you don't have to. If you don't, just sauté the chicken in some oil until it turns white and then cook it until it's done in the simmering soup. -- posted by melewen

Coconut Yam Curry Soup

Thu, 22 Mar 2007 22:13:33 -0400

I got inspired by other recipes on this site to make my own version of this vegetarian soup and it came out delicious! -- posted by Kitchen Witch Marilynn

Laing - Taro Leaves in Coconut Milk

Mon, 26 Mar 2007 21:24:58 -0400

Laing is the quintessential Bicolano dish, fiery hot and absolutely delicious though it can an acquired taste to the Western palate. This is one of my favourite Filipino comfort food. My Dad makes the most awesome version I should say. I am modifying it to suit the availability of ingredients. Be sure to use thick coconut milk, the light version will not work at all. Cooking time is about an hour and a half. -- posted by Pinaygourmet #345142

Crunchy Coconut Shrimp

Tue, 27 Mar 2007 20:30:37 -0400

A simple and tasty appetizer that could also serve as a full meal with some noodles and veggies. -- posted by acetate3

Coconut Dal

Wed, 28 Mar 2007 22:38:43 -0400

This is an easy, healthy, and delicious recipe. I got it from the book UltraMetabolism (which I highly recommend). I have made it with green split peas before and it still tastes great, it just looks kind of funky. :) -- posted by Al Al

Nirvana Chicken (Passover)

Wed, 11 Apr 2007 21:02:09 -0400

From a magazine called Reform Judiasm, Spring 2007 as a suggestion for Passover. The photo is fantastic. McCormick makes the red curry powder but it is a blend of spices that includes: cumin, cardamom and hot red chili powder. Use almonds for Passover or peanuts if not using for Passover. -- posted by Oolala

Coconut Ice Cream

Sat, 21 Apr 2007 13:50:19 -0400

I scream, you scream, we all scream for ice cream! (especially me for coconut ice cream!) I love using coconut cream powder as opposed to canned coconut milk. The ingredients are: natural coconut. It's not full of preservatives like the canned milk, and I think it has a fresher taste. I like how easily you can make milk or cream- depending on the powder to water ratio. You could of course, use canned coconut milk in this recipe if you want to, and of course fresh would be great! Note: Cooking time does not include freezing time since that might vary. -- posted by Mina the Brat

Easy Chicken Coconut 'curry'

Tue, 24 Apr 2007 16:54:54 -0400

This is meant to be the easiest possible coconut 'curry' that you can make, for those that don't keep a stock of Asian specialty items (like me) or who just like clean flavors. Serves 2. -- posted by bdusel

Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea

Mon, 30 Apr 2007 21:24:37 -0400

I decided I wanted to come up with my own Thai-inspired recipe, and I did! -- posted by Vegan Courtney

Sweet Potato, Ginger and Coconut Soup

Fri, 04 May 2007 11:36:03 -0400

Delicate Vegetarian Dish. Makes an excellent alternative starter to oriental cuisine. Very hearty. -- posted by Bonjour Elle

Potato Tomato Coconut Masala

Thu, 17 May 2007 15:26:52 -0400

Our neighbors in England were vegetarians who were moving toward a vegan diet. Melissa was a great cook -- if you're vegan, you've gotta be a good cook -- and she adapted this recipe from Madhur Jaffrey's "World of the East Vegetarian Cooking." -- posted by fluffernutter

Coconut Jelly in Sugar Syrup

Thu, 17 May 2007 21:30:17 -0400

This is a refreshing dessert. A great desert to serve after a chinese/asian meal. Serve with seasonal fruits, such as strawberries and kiwi-fruit or tinned mango or lychees. Agar-agar can be purchased at Chinese food stores -- posted by **Jubes**

Mango and Coconut Pudding

Sat, 19 May 2007 21:50:02 -0400

A Chinese-style cold dessert pudding - 6 serves. This recipe uses frozen mango, but you can use fresh if in season. -- posted by **Jubes**

Coconut Shrimp With Pea Pods

Tue, 22 May 2007 17:23:44 -0400

Don't remember where I found this, but it looks yummy. -- posted by dicentra

Indonesian Coconut Rice With Chicken and Zucchini

Wed, 23 May 2007 20:49:56 -0400

Food and Wine: "Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into this rice and sauces the whole dish." "A flamboyant gewurtztraminer is in its element with spices such as coriander and cumin. Look to one from Alsace for full body, a delicate rose-petal aroma, and spicy apricot flavor." -- posted by poo235

Chicken, Coconut and Galangal Soup

Fri, 25 May 2007 12:09:33 -0400

I found this recipe in the book "The Food of the World". This is one of the classic soups of Thailand. -- posted by tomoko matsunaga

Coconut Dhal

Sat, 09 Jun 2007 23:10:55 -0400

Red lentils get a big boost in flavour with this Thai-influenced dhal recipe from the BBC -- posted by PinkCherryBlossom

Bananas Simmered in Jasmine-Scented Coconut Milk

Mon, 25 Jun 2007 23:09:08 -0400

Gkluay Buad Chi. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com -- posted by Mrs. Grosh

Besan Coconut Burfi

Fri, 29 Jun 2007 11:00:42 -0400

From my cooking class. -- posted by jas kaur

Coconut Ladoos

Fri, 29 Jun 2007 13:08:39 -0400

Got this recipe from a condensed milk recipe booklet. -- posted by jas kaur

Thai Coconut Ball (Ka Nom Tom)

Wed, 04 Jul 2007 22:52:50 -0400

This traditional and simple Thai dessert is good for everyone especially people who like coconut. It is a coconut-based dessert and easy to cook. Try it and you will love it. -- posted by Chef # Bic

Kanom Krok- Thai Coconut Treats

Mon, 09 Jul 2007 15:23:24 -0400

So delicious, my favorite street food! ***YOU MUST HAVE AN AEBLESKIVER PAN*** -- posted by Codychop

Coconut Thai Rice

Tue, 10 Jul 2007 23:49:02 -0400

I think this recipe came from Canadian Living magazine, but am not sure. The whole meal (which is comprised of Recipe #239788, Recipe #239892, Recipe #239789 and Recipe #239791) embodies the Thai tradition of combining all the five tastes: sweet, hot, sour, salty and bitter in one meal. -- posted by 2B's

Thai Red Chicken Curry With Coconut

Tue, 17 Jul 2007 09:52:04 -0400

A super easy, super tasty curry without the need for lots of spices. Prepared and cooked in 30 mins. This makes a good party dish. We serve this with pomegranate rice (pomegranate not in season when I took the photo). A few fried pineapple slices and sliced banana turn this into a real tropical taste sensation. -- posted by Brian H

Coconut Pistachio Kulfi Popsicle/Ice Pop

Thu, 26 Jul 2007 17:38:42 -0400

Akin to Mexico's paletas, this zesty, refreshing treat will make your mouth sing. Frozen, unsweetened and grated coconut is available at most Indian and Mexican grocers. Freezing time not included in preparation time. From the Houston Chronicle. -- posted by Molly53

Coconut Barfi (Coconut Milk Cake)

Fri, 27 Jul 2007 21:59:10 -0400

Grated coconut is cooked to perfection with sugar, milk and ghee to make this all time favourite barfi. Be very careful whilst cooking this dessert as even a few extra seconds can cause the barfi to harden up. -Tarla Dalal Recipe -- posted by webcontacts

Easy Thai Coconut Shrimp and Rice

Wed, 01 Aug 2007 19:11:11 -0400

Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad. -- posted by gourmetmomma

Spicy Shrimp in Chile Sauce

Fri, 12 Oct 2007 18:52:10 -0400

Recipe by Eric Banh and Sophie Banh, featured in Food & Wine Magazine, October 2007 from their cookbook Simple, Tasty Vietnamese Cooking. The Chefs Eric and Sophie use fresh coconut juice in their sweet-spicy stir fry; we combined canned coconut milk and water. -- posted by Manami

Ultimate Peanut Chutney

Fri, 19 Oct 2007 23:20:48 -0400

Got it from DM...Love this for the spicy,nutty flavour...great with thin crispy dosas! Try it out... -- posted by Seeprats

Steamed Rice With Coconut and Lemon

Tue, 27 Nov 2007 20:18:18 -0500

Yummy, lemony rice. This is a great base for spicy dishes. -- posted by littleturtle

Steamed Brown Rice With Coconut and Ginger

Mon, 03 Dec 2007 00:14:42 -0500

Nutritious and a great compliment to a spicy main dish. -- posted by littleturtle

Steamed Long Grain Rice With Coconut and Ginger

Sun, 09 Dec 2007 03:19:15 -0500

A great compliment to a spicy main dish. -- posted by littleturtle

Moroccan Passover Torte

Thu, 03 Jan 2008 14:53:54 -0500

Intoxicating orange and coconut flavors, a light and perfect dessert for after a seder. It is pareve. If you want to, add whipped cream to the top. From Joan Nathan. -- posted by Susiecat too

Maja Blanca (Filipino White Pudding)

Mon, 07 Jan 2008 21:46:13 -0500

I tried this coconut-flavored treat when I needed something to take to a pot luck for my Filipino-American Experience class. It comes from Phillipine Recipes Made Easy (which seems to have a lot of authentic Filipino dishes). It seems to be just like the Hawaiian Haupia to me, except some Haupias have fruit mixed in. To dilute coconut milk, use 1/2-3/4 cup water to every 1 cup of milk. Make sure you use coconut MILK and NOT coconut CREAM or JUICE. Also, be sure to vigorously shake the can of milk before opening it or you will end up with separated layers that won't blend as well when heated. -- posted by the_cookie_lady

Coconut Custards With Lime Strawberries

Sun, 18 May 2008 01:32:48 -0400

Ideal for entertaining, as they can be kept in the fridge for up to a day. -- posted by Flowerfairy

Guam Style Casava Pudding Cake

Sun, 08 Jun 2008 03:25:31 -0400

My auntie makes this delicious pudding cake. The flavor is so buttery and the texture makes you want more. Sweet treat for any party. -- posted by Emily Rosario

Satay Sauce

Thu, 03 Jul 2008 20:01:30 -0400

I love this recipe - it tastes great with everything. I like it better than most peanut satay sauces that they sell in the stores. I think it's the coconut milk that makes it tastes so good. It comes from Nina Simonds book: Asian Noodles. -- posted by SugarKitty

Carob Halvah

Tue, 29 Jul 2008 02:31:48 -0400

From Jane Kinderlehrer's Art of Cooking with Love and Wheat Germ. I haven't tried it yet, but I think it sounds good. -- posted by mliss29

Beef Adobo Salpicao

Tue, 25 Nov 2008 00:28:15 -0500

This adobo is glazed in the style of a salpicao, a popular Manila bar snack. It is beef salad, put simply and tastes delicious! The way Tim Luym approaches adobo, the rich vinegary stew that's the national dish of the Phillippines. He chooses a quick-cooking cut of beef and finishes it with a seasoned glaze (which is the one we chose.) Sunset Magazine 10/2008. -- posted by Manami

Tofu in Spiced Coconut Sauce (Vegan)

Sun, 14 Dec 2008 00:16:59 -0500

Some like it hot! Spices, chillies, and herbs make a fragrant sauce for this dish. Adapted from a recipe for prawns in the "Hot & Spicy Kitchen Handbook" -- posted by DitaVT

Sprouted Moong Ka Dalia

Wed, 07 Jan 2009 18:23:05 -0500

This delicious and healthy breakfast recipe was submitted by Mrs. Veena Raheja to the Thursday magazine and appeared in their issue dated September 13th to 19th'2007. She won the R.O. 20 Philips coupon to for the week! This is a filling breakfast and one that's become my family favourite. I would be glad if you tried and enjoyed it as much as we do. Note: Preparation time includes soaking time of lentils in order to obtain the sprouts. -- posted by Charishma Ramchandani

Thai Pumpkin and Coconut Cream Soup

Sat, 18 Apr 2009 17:18:05 -0400

A little different from the ones already posted. -- posted by Buster's friend

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

Layali Libnan

Sun, 26 Jul 2009 13:05:14 -0400

This is a Lebanese recipe, but it's enjoyed through out the middle east. Its a nice mix between a semolina pudding and a creamy topping. Most people top with nuts, but I like it better with toasted coconut. You be the judge. * Note: Nestle cream comes in a can and can be found usually at middle eastern or hispanic stores, if you cannot find it, just omit it, if will not effect the end result drastically. -- posted by chef FIFI

Coconut Barfi

Wed, 19 Aug 2009 11:04:45 -0400

I found this mouth-watering and delicious recipe while cleaning my home this morning for the upcoming Ganeshotsav. It is really a delight! Try it :) It was submitted by Agrika B. Vaishnav to the Thursday magazine and appeared in the issue dated August 16th-22nd'2007. She even won the R.O. 20 coupon for her incredible recipe!!! So what are you waiting for, go ahead and make these quickly!! -- posted by Charishma Ramchandani

Konkan Crab

Mon, 31 Aug 2009 11:38:31 -0400

A creamy, coconuty appetizer.. courtesy of Thali restaurant in New Haven, CT. -- posted by Dinu

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Crunchy Potatoes for Durga Puja During the Nine Nights of Navrat

Thu, 24 Sep 2009 15:01:40 -0400

The festival of Navratri is on (from 19/9/09 to 27/9/09) and I am fasting for all these 9 nights. So, I thought why not share something that you too could have during these nights/days and enjoy your fast. Try and let me know what you think! I learnt about this recipe from Sanjeev Kapoor's show on TV today. -- posted by Charishma Ramchandani

Thai Coconut Peanut Chicken

Mon, 05 Oct 2009 17:43:11 -0400

This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. -- posted by HeatherFeather

Asian Inspired Coconut Crab Cakes

Mon, 19 Oct 2009 21:16:07 -0400

I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect.. -- posted by GingerlyJ