Coconut milk 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A number of recipes that you will come across, especially ones from | ||
| Southern India, Ceylon (Sri-Lanka), and Indonesia, use coconut milk | ||
| As a stock. Before trying out these recipes, it is important to | ||
| Understand what is meant by coconut milk. The liquid in the coconut | ||
| We call milk, is called \"water\" and discarded in some places, and | ||
| Used for drinking in others. To make the milk used in curries, | ||
| Remove the nut from its hard fibrous shell, scrape off the brown, | ||
| Inner skin. Grate the coconut, finely, into a bowl, cover with 1/2 | ||
| pint | Of boiling water, leave for 45 to 60 minutes. Strain off the | |
| Liquid, put the coconut in a muslin bag, and squeeze to extract as | ||
| Much liquid as possible. This is called the thick or first milk. | ||
| The same process is repeated, but this time the strained coconut is | ||
| Soaked for 12 hours, and then strained again. This is called the | ||
| Second milk. The second milk is used for cooking the curry instead | ||
| Of stock or water, and the first or thick milk, is stirred in at the | ||
| Last moment to give a bland, lovely, flavor and texture to the | ||
| Curry. | ||
Directions
COCONUT MILK FOR CURRIES
Coconut milk can also be made from the dried (unsweetened) coconut.
Take 8 Ounces desiccated coconut, cover with 2½ cups of boiling water, leave for 24 hours. Strain and use it in the same way as the milk made from freshly grated coconut. This can be substituted for both the thick and second milk mentioned in recipes, although it will not be as rich as the first milk made with fresh coconut. From How To Make Good Curries by Helen Lawson Copyright 1973 Submitted By RICH HARPER On 9-05-95