This come from a traditional Samoan fish recipe (Fai' ai i'a)
3 lbs. fish (whole or fillets)
1 tsp. salt
1 c. coconut milk
Dash of pepper
Clean and scale fish. Place fish in a low baking dish. Cover with coconut milk. Bake in oven at 325 degrees until fish is cooked. Approximately 20 minutes. Serves 8-10.
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Showing posts with label Traditional Recipes. Show all posts
Showing posts with label Traditional Recipes. Show all posts
Haupia - Traditional Hawaiian Coconut Pudding
9 cups Fresh Grated Coconut
Coconut Water plus Water to make a total of 3 cups
1/2 cup plus 1 T. Cornstarch
1/3 cup Sugar
Bring water to a boil. Mix with grated coconut meat. Let sit at least 15 minutes. Squeeze out coconut milk in cheese cloth or jelly bag until you have 4 1/2 cups. liquid. Mix cornstarch with sugar and add coconut milk to make a smooth paste, stirring constantly. Continue cooking until mixture thickens. Pour into greased 8-inch square pan and cool. Cut into 2 inch squares. This pudding is traditionally served at luaus. It is attractive served on ti leaves.
Coconut Water plus Water to make a total of 3 cups
1/2 cup plus 1 T. Cornstarch
1/3 cup Sugar
Bring water to a boil. Mix with grated coconut meat. Let sit at least 15 minutes. Squeeze out coconut milk in cheese cloth or jelly bag until you have 4 1/2 cups. liquid. Mix cornstarch with sugar and add coconut milk to make a smooth paste, stirring constantly. Continue cooking until mixture thickens. Pour into greased 8-inch square pan and cool. Cut into 2 inch squares. This pudding is traditionally served at luaus. It is attractive served on ti leaves.
Coconut Bake
In Trinidad, this rustic coconut loaf with a biscuit-like texture is traditionally eaten with bul jol, which is also known as pick-up saltfish. The bread is quick and easy to make, and is great for breakfast with tropical jams such as guava, passion fruit, or mango.
Coconut know-how: To open a coconut, pierce "eyes" with an ice pick and drain out liquid. Break coconut open with a hammer, and then pry out the meat and scrape off the brown skin. Chop or grate meat by hand or in a processor.
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
3/4 cup coarsely grated peeled fresh coconut (white part only)
2/3 cup unsweetened coconut milk*
Nonstick vegetable oil spray
Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.
Preheat oven to 400 degrees F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.
*Available at most supermarkets and at Asian markets.
Makes 1 loaf.
From Bon Appétit, Features, May 2006, Virginia Burke
http://www.epicurious.com/recipes/recipe_views/views/234790
To find out how coconuts and coconut oil can help you lose weight, go to http://coconut-oil-diet.com now.
Coconut know-how: To open a coconut, pierce "eyes" with an ice pick and drain out liquid. Break coconut open with a hammer, and then pry out the meat and scrape off the brown skin. Chop or grate meat by hand or in a processor.
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
3/4 cup coarsely grated peeled fresh coconut (white part only)
2/3 cup unsweetened coconut milk*
Nonstick vegetable oil spray
Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.
Preheat oven to 400 degrees F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.
*Available at most supermarkets and at Asian markets.
Makes 1 loaf.
From Bon Appétit, Features, May 2006, Virginia Burke
http://www.epicurious.com/recipes/recipe_views/views/234790
To find out how coconuts and coconut oil can help you lose weight, go to http://coconut-oil-diet.com now.
Grenadian Conchee
Here is a recipe I found on the Delicious Living Magazine website at http://deliciouslivingmag.com
Serves 10-12
In Grenada, cornmeal cooked with coconut milk is called "coo coo," a savory polenta. For dessert, these ingredients are transformed into a homey, spiced pudding, which is served during holiday season at Spice Island Beach Resort on Grand Anse Beach. Use a banana-leaf wrapper for an authentic and exotic presentation.
Conchee
1 cup cornmeal
2 tablespoons grated sweet potato
1/4 cup grated or canned pumpkin
1/2 teaspoon cinnamon
Pinch grated nutmeg
1 teaspoon ground ginger
1/2 cup sugar, to taste
2 tablespoons butter, softened
4 tablespoons raisins
1 cup grated unsweetened coconut
1/3-1/2 cup coconut milk
Custard sauce
2 eggs
2 teaspoons confectioners' sugar
1 cup whole milk
3 ounces simple syrup*
3 drops vanilla extract
2 tablespoons brandy
1. For the conchee: Combine cornmeal, potato, pumpkin, spices, sugar, and butter and mix well. Add raisins and grated coconut. Add just enough coconut milk to make a soft dough. Place mixture in the middle of a large sheet of foil. Fold over foil and, using fingers, compress mixture into a long sausage shape. Fold and seal open ends of foil with a double bend to ensure a tight seal. Place foil packet on a steaming basket in a large pot with 2 inches of water (curve foil packet if necessary to fit). Bring water to boil, cover pot, and steam 20 minutes.
2. While conchee is steaming, prepare custard sauce: Beat eggs with sugar and a little of the milk. Put remaining milk into a saucepan and heat gently until lukewarm. Beat warmed milk into egg mixture. Pour mixture and simple syrup into a double boiler and set over simmering water. Stirring constantly, cook custard, not allowing it to boil, until it is thick and creamy, about 15 minutes. Stir in vanilla. Remove from heat and stir in brandy.
3. Once conchee is cooled slightly, open foil and cut into slices with a sharp knife. Coat serving dish with custard sauce; place conchee slices in sauce to absorb. (Do not cover conchee with sauce.) Serve warm.
*Note: To make simple syrup, simmer equal parts water and sugar, stirring, until sugar dissolves.
Check out the weight loss secrets of coconut oil at http://coconut-oil-diet.com now!
Serves 10-12
In Grenada, cornmeal cooked with coconut milk is called "coo coo," a savory polenta. For dessert, these ingredients are transformed into a homey, spiced pudding, which is served during holiday season at Spice Island Beach Resort on Grand Anse Beach. Use a banana-leaf wrapper for an authentic and exotic presentation.
Conchee
1 cup cornmeal
2 tablespoons grated sweet potato
1/4 cup grated or canned pumpkin
1/2 teaspoon cinnamon
Pinch grated nutmeg
1 teaspoon ground ginger
1/2 cup sugar, to taste
2 tablespoons butter, softened
4 tablespoons raisins
1 cup grated unsweetened coconut
1/3-1/2 cup coconut milk
Custard sauce
2 eggs
2 teaspoons confectioners' sugar
1 cup whole milk
3 ounces simple syrup*
3 drops vanilla extract
2 tablespoons brandy
1. For the conchee: Combine cornmeal, potato, pumpkin, spices, sugar, and butter and mix well. Add raisins and grated coconut. Add just enough coconut milk to make a soft dough. Place mixture in the middle of a large sheet of foil. Fold over foil and, using fingers, compress mixture into a long sausage shape. Fold and seal open ends of foil with a double bend to ensure a tight seal. Place foil packet on a steaming basket in a large pot with 2 inches of water (curve foil packet if necessary to fit). Bring water to boil, cover pot, and steam 20 minutes.
2. While conchee is steaming, prepare custard sauce: Beat eggs with sugar and a little of the milk. Put remaining milk into a saucepan and heat gently until lukewarm. Beat warmed milk into egg mixture. Pour mixture and simple syrup into a double boiler and set over simmering water. Stirring constantly, cook custard, not allowing it to boil, until it is thick and creamy, about 15 minutes. Stir in vanilla. Remove from heat and stir in brandy.
3. Once conchee is cooled slightly, open foil and cut into slices with a sharp knife. Coat serving dish with custard sauce; place conchee slices in sauce to absorb. (Do not cover conchee with sauce.) Serve warm.
*Note: To make simple syrup, simmer equal parts water and sugar, stirring, until sugar dissolves.
Check out the weight loss secrets of coconut oil at http://coconut-oil-diet.com now!
Haupia ( Hawaiian Coconut Pudding)
Ingredients:
5 Tbsp. cornstarch
4 Tbsp. raw sugar
1/8 tsp. sea salt
2 cups coconut milk (canned or fresh)
Cooking Instructions:
Whisk together all ingredients well in a saucepan to remove any lumps of cornstarch. Cook on low heat, stirring rapidly. Cook until clear and thick enough to coat a spoon. To avoid curdling, be sure to use low heat. Pour into an 8"x8" baking dish and chill until firm. Cut into 2" squares and serve.
If you can't find canned coconut milk here's how to make it with fresh grated coconut. (You can use dried coconut flakes if you have to, but fresh is better.)
Coconut milk:
Pour 2 cups boiling water over 4 cups grated coconut. Let stand for 20 minutes; strain well and measure coconut milk.
VARIATIONS
Top with a little crushed pineapple or a little whipped cream sprinkled with ground macadamia nuts before serving.
Puerto Rican Tembleque: Add 1/2 tsp vanilla. Sprinkle with cinnamon or nutmeg after it is chilled.
Find out how people are losing weight and getting healthier with coconut at http://coconut-oil-diet.com and start losing weight today!
5 Tbsp. cornstarch
4 Tbsp. raw sugar
1/8 tsp. sea salt
2 cups coconut milk (canned or fresh)
Cooking Instructions:
Whisk together all ingredients well in a saucepan to remove any lumps of cornstarch. Cook on low heat, stirring rapidly. Cook until clear and thick enough to coat a spoon. To avoid curdling, be sure to use low heat. Pour into an 8"x8" baking dish and chill until firm. Cut into 2" squares and serve.
If you can't find canned coconut milk here's how to make it with fresh grated coconut. (You can use dried coconut flakes if you have to, but fresh is better.)
Coconut milk:
Pour 2 cups boiling water over 4 cups grated coconut. Let stand for 20 minutes; strain well and measure coconut milk.
VARIATIONS
Top with a little crushed pineapple or a little whipped cream sprinkled with ground macadamia nuts before serving.
Puerto Rican Tembleque: Add 1/2 tsp vanilla. Sprinkle with cinnamon or nutmeg after it is chilled.
Find out how people are losing weight and getting healthier with coconut at http://coconut-oil-diet.com and start losing weight today!
Thai Chicken and Coconut Soup Recipe
4 cups chicken broth
28 ounces unsweetened coconut milk
1 cup fresh lemongrass (1/4 inch thick slices)
2 large uncooked chicken breasts (half with skin and ribs)
2 tablespoons lime juice (or more)
1 jalapeno chili, minced (or to taste)
finely chopped fresh cilantro
4 servings
1 hour 30 minutes-- 55 mins prep
Bring chicken broth, lemongrass and coconut milk to a boil in a heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes.
Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.
Strain soup through sieve into small saucepan. Add lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes.
Add chicken and simmer just to heat through. Taste, adding more lime juice if desired.
Ladle soup into bowls. Sprinkle with fresh cilantro.
This is a great recipe, especially if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out our website at http://coconut-oil-diet.com.
28 ounces unsweetened coconut milk
1 cup fresh lemongrass (1/4 inch thick slices)
2 large uncooked chicken breasts (half with skin and ribs)
2 tablespoons lime juice (or more)
1 jalapeno chili, minced (or to taste)
finely chopped fresh cilantro
4 servings
1 hour 30 minutes-- 55 mins prep
Bring chicken broth, lemongrass and coconut milk to a boil in a heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes.
Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.
Strain soup through sieve into small saucepan. Add lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes.
Add chicken and simmer just to heat through. Taste, adding more lime juice if desired.
Ladle soup into bowls. Sprinkle with fresh cilantro.
This is a great recipe, especially if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out our website at http://coconut-oil-diet.com.
Thai Coconut Chicken
4 chicken breasts halved, skinned and deboned
1 (6 oz.) can coconut milk, unsweetened
Juice of 2 fresh limes
1/3 cup rice flour
Pinch of red pepper
1/3 cup sesame seeds
Make a marinade of coconut milk, lime juice and red peppers. Place in plastic
bag with chicken breasts and refrigerate overnight. Drain and save marinade.
Mix rice flour and sesame seeds. Coat chicken breasts in flour mix. Fry in non
stick skillet using 3 tablespoons of coconut oil until chicken is golden brown.
Remove chicken from skillet; add marinade and some or all of remaining flour to skillet. Cook for a few minutes until thickened pour over chicken. Add lime slices for color.
1 (6 oz.) can coconut milk, unsweetened
Juice of 2 fresh limes
1/3 cup rice flour
Pinch of red pepper
1/3 cup sesame seeds
Make a marinade of coconut milk, lime juice and red peppers. Place in plastic
bag with chicken breasts and refrigerate overnight. Drain and save marinade.
Mix rice flour and sesame seeds. Coat chicken breasts in flour mix. Fry in non
stick skillet using 3 tablespoons of coconut oil until chicken is golden brown.
Remove chicken from skillet; add marinade and some or all of remaining flour to skillet. Cook for a few minutes until thickened pour over chicken. Add lime slices for color.
Caribbean Run Down
This recipe is so good. You have to try it!
1 pound of codfish or another mild fish (or lobster)
3 tablespoons lime or lemon juice.
3 cups coconut milk
1 large onion
3 cloves garlic
a dash of Tabasco or finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 tablespoon vinegar
sea salt and freshly ground black pepper to taste
1 tablespoon vinegar
Pour the lime juice over the fish and set aside.
Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the fish, add the other ingredients and cook until the fish is tender, about 10 minutes.
1 pound of codfish or another mild fish (or lobster)
3 tablespoons lime or lemon juice.
3 cups coconut milk
1 large onion
3 cloves garlic
a dash of Tabasco or finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 tablespoon vinegar
sea salt and freshly ground black pepper to taste
1 tablespoon vinegar
Pour the lime juice over the fish and set aside.
Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the fish, add the other ingredients and cook until the fish is tender, about 10 minutes.
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