This recipe is reprinted from Tropical Traditions.
* 3 tablespoons Rapadura sugar
* ½ cup boiling water
* 6 tablespoons expeller-pressed coconut oil
* 2-3 medium sized onions, chopped into small pieces
* 2 eggs
* evaporated milk
* Coconut oil, olive oil or palm shortening - for frying
Dry ingredients:
* 2 cups fresh home-ground cornmeal (yellow)
* 1 cup flour
* 1 cup shredded coconut
* 6 teaspoons baking powder, aluminum free
* 1 teaspoon salt
* 1 teaspoon kelp granules
* 1 teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon black pepper
* ¼ teaspoon cayenne pepper
Dissolve Rapadura sugar in boiling water in a 2 cup heat-proof measuring cup.
In a large bowl, combine all dry ingredients together. Drizzle expeller-pressed coconut oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.
Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes, so the coconut and cornmeal can absorb the liquid.
Heat whatever oil you’re using to 450ยบ F and drop batter in by spoonfuls...or use a melon baller.
Cook till a nice golden brown. This can be cooked in a skillet with coconut oil to make “hush puppy pancake-lets.” Also, this recipe without the last 4 dry ingredients and the chopped onions makes a good “regular” pancake mix...just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coco-nutty flavor.
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Showing posts with label coconut appetizers. Show all posts
Showing posts with label coconut appetizers. Show all posts
Weight Loss Egg Rolls
Here is a yummy recipe for egg rolls that are good for you and that you can actually lose weight eating. (See http://coconut-oil-diet.com for more information.)
1 lb. lean pork, diced (Or use 1 lb. chopped chicken, or 1 lb. peeled and deveined shrimp, diced)
1 teaspoon minced fresh ginger
1 1/2 cups fresh bean sprouts
2 cups finely chopped cabbage
3 tablespoons virgin coconut oil
4 green onions, finely chopped
1 8-ounce can (drained) water chestnuts, chopped fine
1/2 cup shredded carrots
1/2 teaspoon sea salt
2 tablespoons oyster sauce
1 egg, lightly beaten
1 package egg roll wrappers
Coconut oil for deep frying
Note: The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.
Rinse the bean sprouts in a colander under cold running water and set aside to drain.
Heat 2 tablespoons of coconut oil in a wok or large pot. Add meat and stir fry for about 2 minutes, until the meat loses all traces of pink. Remove from wok.
Pour the remaining tablespoon of coconut oil into the wok. When hot, add the ginger root, green onions, carrots, and water chestnuts. Stir fry for 1 minute, then return meat to the wok. Add salt, oyster sauce, cabbage and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.
Assembling the Egg Rolls:
When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot coconut oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.
Cut each egg roll in half crosswise and arrange on a platter. Serve warm. (These are great with plum sauce, which you should be able to find in your oriental section of the grocery store.)
Makes about 20 egg rolls.
1 lb. lean pork, diced (Or use 1 lb. chopped chicken, or 1 lb. peeled and deveined shrimp, diced)1 teaspoon minced fresh ginger
1 1/2 cups fresh bean sprouts
2 cups finely chopped cabbage
3 tablespoons virgin coconut oil
4 green onions, finely chopped
1 8-ounce can (drained) water chestnuts, chopped fine
1/2 cup shredded carrots
1/2 teaspoon sea salt
2 tablespoons oyster sauce
1 egg, lightly beaten
1 package egg roll wrappers
Coconut oil for deep frying
Note: The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.
Rinse the bean sprouts in a colander under cold running water and set aside to drain.
Heat 2 tablespoons of coconut oil in a wok or large pot. Add meat and stir fry for about 2 minutes, until the meat loses all traces of pink. Remove from wok.
Pour the remaining tablespoon of coconut oil into the wok. When hot, add the ginger root, green onions, carrots, and water chestnuts. Stir fry for 1 minute, then return meat to the wok. Add salt, oyster sauce, cabbage and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.
Assembling the Egg Rolls:
When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot coconut oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.
Cut each egg roll in half crosswise and arrange on a platter. Serve warm. (These are great with plum sauce, which you should be able to find in your oriental section of the grocery store.)
Makes about 20 egg rolls.
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