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Coconut Milk

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FOOD
September 12, 1999 | By Kathy Casey, FOR THE INQUIRER
Why marinate? For added zing, flavor, punch and tenderness. You can marinate almost anything. Fish, steaks, prime rib, shrimp, mushrooms, chicken (of course), pork chops, pork roasts, lamb chops, onions, elk. The original thought behind marinating was to tenderize tough meat, making it palatable enough to eat. The acids, such as vinegar and lemon juice, break down the protein fibers. Were you faddish in the "natural" '70s, using papaya seeds in your marinade instead of Adolph's Meat Tenderizer?
FOOD
September 27, 1989 | By Gerald Etter, Inquirer Food Writer
From time to time, cooks run across recipes that call for coconut milk. It's easy to buy coconut milk in cans, but fresh coconut milk is much more flavorful and is easy to make. Contrary to many cookbooks' advice, coconut milk is not the liquid found inside the coconut. That is coconut water. The milk is extracted from the flesh of the coconut. There are various methods for soaking coconut flesh in hot water and then straining it, but I find that the following procedure, suggested in Caribbean Cooking (HPBooks, 1989)
FOOD
January 14, 2016
Makes 4-6 servings 2 cups bittersweet chocolate chips 1 cup coconut milk 1 teaspoon cornstarch 1/2 teaspoon salt 1/2 cup red beet juice 1. Place the chocolate chips in a medium bowl. 2. Heat the coconut milk in a small saucepan over medium heat. Stir in the cornstarch and salt, whisking to ensure the cornstarch dissolves fully. The cornstarch will start to thicken the coconut milk after about 2 minutes. As soon as that happens, stir the beet juice into the warm coconut milk, then strain it through a sieve over the chocolate chips.
FOOD
March 8, 2012 | By J.M. Hirsch, Associated Press
On busy weeknights, we take our dinner shortcuts wherever we can find them. But this doesn't require sacrificing healthy home cooking. Make smart choices - as in this recipe for red curry potatoes and chickpeas - and you can have a great from-scratch dinner on the table in under 30 minutes. For deep, lush, and totally effortless flavor, I use canned coconut milk for the liquid. Looking to cut fat? Don't hesitate to use low-fat coconut milk. It won't be quite so lush, but the flavors will still be great.
FOOD
April 8, 2010 | By Linda Gassenheimer, McClatchy Newspapers
Cumin, cayenne, and coconut milk are among the diverse flavors of Brazil, where immigrants from Japan, Africa, and Europe brought their cultures and cuisines. They are featured in this sauteed chicken dish served over quinoa, an ancient grain indigenous to the Andes Mountains. Green beans can be substituted for okra. Add them to the chicken after it has simmered 10 minutes. Brazilian-Style Chicken Over Quinoa Makes 2 servings 1. Mix cumin and cayenne and rub over chicken.
ENTERTAINMENT
July 9, 2009
Here's an exotic recipe - courtesy of World Cafe Live chef Matthew Babbage - to go with those new ingredients in your pantry. BANANA FLOWER SALAD 1 banana flower 1 pound chicken breast 3 large shrimp 1 cup coconut milk 1 tablespoon fried, slivered shallot 1 tablespoon fried, sliced garlic 1 teaspoon torn cilantro, stems and leaves, washed well to remove grit 1/4 cup roasted cashews 1 heaping tablespoon Thai...
NEWS
October 22, 1989 | By John V. R. Bull, Inquirer Staff Writer
Amid the hustle-bustle of busy Baltimore Avenue, Touch of Siam restaurant offers quiet, elegant sanctuary with splendid food, gracious service and civilized surroundings. The gorgeous Thai restaurant in East Lansdowne has only 14 tables, each prettily set with pink napkins and tablecloths, fresh purple orchids in beautiful Thai ceramic flower vases, a candle in cut-glass holder, delicate pink-and-gray dishes and graceful black lacquered chairs with mauve seats. Walls with classy cream-colored wallpaper are decorated with Thai fans painted with colorful country scenes and small aqua parasols painted with flowers; recessed windows are filled with potted plants, and dinner music plays quietly in the background.
NEWS
January 8, 1986 | By John V. R. Bull, Inquirer Staff Writer
When it comes to grace and delicacy, there's little to match Thai cuisine. Unfortunately, Thai dishes generally are not available in New Jersey; but with the opening last July of a little storefront restaurant named Siam in Lambertville, we at long last can get a taste of this civilized style of cooking. The family-run restaurant is owned by Thai-born Timmy Tangtakul, chef at Hotel du Village in New Hope, and his American-born wife, Dency. A Thai husband and wife who do the cooking at the Siam have mastered the refined essence of this beautiful cuisine.
FOOD
June 30, 1999 | by Alicia Ross with Beverly Mills, For the Daily News
Rice is the perfect accompaniment for a variety of wonderfully spicy foods, stews or soups. But even this perfect plain food needs a little zest every now and then. Lucky for the desperate cook, rice is easy to alter. A little change here and a small addition there, and we've got a whole new recipe to enjoy. In today's recipe, we've used a flavorful combination of reduced-fat coconut milk and water with chicken bouillon crystals and allspice for zip. Instant (5-minute) rice makes a quickie pilaf even faster, since it only has to steam for five minutes.
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ARTICLES BY DATE
FOOD
January 14, 2016
Makes 4-6 servings 2 cups bittersweet chocolate chips 1 cup coconut milk 1 teaspoon cornstarch 1/2 teaspoon salt 1/2 cup red beet juice 1. Place the chocolate chips in a medium bowl. 2. Heat the coconut milk in a small saucepan over medium heat. Stir in the cornstarch and salt, whisking to ensure the cornstarch dissolves fully. The cornstarch will start to thicken the coconut milk after about 2 minutes. As soon as that happens, stir the beet juice into the warm coconut milk, then strain it through a sieve over the chocolate chips.
NEWS
December 1, 2014 | By Francesca Serritella, For The Inquirer
They say one healthy choice leads to another. So it seemed fitting that I discovered a health-food store on the way home from my new gym. The store is Health & Harmony, and to pass through its doors is to enter the rabbit hole of rabbit food. I don't mean Kashi cereal or that Greek yogurt John Stamos sells. Uncle Jesse is for amateurs. This was some next-level, Goop.com kind of stuff. The dairy aisle isn't hemmed in by the confines of a cow. There's almond milk, coconut milk, soy milk, Tofutti cream cheese, anything but milk from a mammal.
NEWS
November 21, 2014
BACK IN the Norman Rockwell days, Thanksgiving dinner was unified. All eyes at the table hungrily focused on that giant roast turkey that Grandma was placing on the table, everybody with a single thought: Gimme. Nowadays, there's your gluten-free cousin, your soy-allergic aunt, somebody's lactose-intolerant boyfriend, a niece who shuns meat for ethical reasons. Unity is gone - how can you make one meal to satisfy all these requirements? Now imagine you're trying to satisfy not a handful but 300 people.
ENTERTAINMENT
November 10, 2014 | By Rick Nichols, For The Inquirer
That the latest wave in Fishtown would bring up a sprawling, faux-German beer garden, a Brooklyn-ish barbecue barn, and a factory-size coffee-bar-rum-distillery is hard enough to conceive. But that a modest corner tappie on Frankford Avenue would suddenly turn into a bamboo-trimmed tiki bar? Impossible! Or so it would have seemed until the recent boom. And that the new bar would be called the Yachtsman only underlined its intentional out-of-placeness in these once defiantly blue-collar precincts.
FOOD
May 23, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
The first one to burst through the door for after-school cooking class at Lawton Elementary - as usual - is Christian McKinney, this week sporting a fresh mohawkish buzz-cut. He wastes no time: he glances at the recipe, sizes up the ingredients on the stainless steel prep table, and starts right in, peeling, then chopping the garlic. If I didn't insist that he save some jobs for the others, he might get through most of the work before they even arrive. "Nick is so excited for the fish curry today," he said.
ENTERTAINMENT
July 12, 2012 | Jason Wilson
Here are two cool and delicious popsicle recipes you can try at home from Jeanne Chang at Lil Pop Shop in West Philly. For both recipes, if using pop molds with lids that include sticks or will hold sticks, divide the mixture among the molds.  Freeze until solid, about 5 hours.  If using unconventional molds, divide mixture among the molds and freeze for about 90 minutes to 2 hours until pops begin to set, then insert sticks and freeze until solid, about 3 1/2 to 4 hours. If using instant ice pop maker, such as Zoku, follow manufacturer instructions.
NEWS
April 19, 2012
1 can regular coconut milk (13.5 oz.) 1/4 cup plus 3 tablespoons agave syrup 3/4 teaspoon vanilla extract 1/8 teaspoon sea salt 1. Whisk ingredients together in a mixing bowl. Let chill in refrigerator for at least 6 hours or overnight. 2. Add to ice cream maker and follow manufacturer's directions. When done, transfer to container and let freeze for a minimum of 2 hours before serving. From Ross Olchvary, Sprig & Vine Per serving: 334 calories, 2 grams protein, 35 grams carbohydrates, 3 grams sugar, 23 grams fat, no cholesterol, 98 milligrams sodium, 2 grams dietary fibers
FOOD
March 15, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " I know the last recipe for Thai lettuce cups sent my daughter in search of unfamiliar ingredients, namely lemongrass and fish sauce. So in the interest of thrift, not to mention continuing to expand her horizons, I offer a second recipe to use up those ingredients while they are still fresh: Thai Coconut Chicken Noodle Soup. It seems a perfect restorative for these March days, when the weather can't make up its mind.
FOOD
March 8, 2012 | By J.M. Hirsch, Associated Press
On busy weeknights, we take our dinner shortcuts wherever we can find them. But this doesn't require sacrificing healthy home cooking. Make smart choices - as in this recipe for red curry potatoes and chickpeas - and you can have a great from-scratch dinner on the table in under 30 minutes. For deep, lush, and totally effortless flavor, I use canned coconut milk for the liquid. Looking to cut fat? Don't hesitate to use low-fat coconut milk. It won't be quite so lush, but the flavors will still be great.
TRAVEL
July 24, 2011 | By Patricia Moreau, For The Inquirer
A 10-day visit to the island of Penang in Malaysia introduced my husband and me to a remarkable variety of cultures and peoples. In Georgetown, a UNESCO World Cultural Heritage Site that has Chinese, Indian, and Malay sections, we parked outside the Gurney Mall, where cars were washed away in the 2004 tsunami. My Chinese hostess treated me to "fish spa therapy," which involved placing my washed feet into a series of tanks with successively larger "doctor fish," which specialize in nibbling away dead skin.
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