|
Coconut milk is very important, for it is
the magic that smoothes out a fiery sauce and gives richness to many
curries. It is also used without spices in the foods of the Pacific,
where it takes the place of every emulsion or sauce you can think of in
Western cooking.
Place the grated flesh of one coconut in a
bowl with a cup of hot water or milk and squeeze firmly to release the
richness. Instead of squeezing and kneading, it is more easily done in a
blender. Strain and set aside. The first extract is known as coconut
cream or thick milk and is usually added at the end of a recipe. Repeat
the procedure using the same coconut with more liquid. use where thin
coconut milk is required, as in long simmering of ingredients.
If using desiccated coconut it is definitely
easier with a blender. Soak 2 cups desiccated coconut in 2 1/2 cups hot
water or milk and allow to cool before putting into the blender and
processing at high speed. Strain, pressing out all the liquid. Repeat
using the same coconut and slightly less liquid as the coconut is
already moist. Second and even third extracts have flavor and may be
used as cooking liquid.
Remember, coconut milk is very perishable
even under refrigeration. It should be used within a day of extracting
it or opening a can. If only a small quantity is needed, immediately
pour the rest into ice-cube trays and freeze until firm, then store in
plastic bags in the freezer. These cubes come in very useful when just a
light flavor of coconut is required. If watching intake of fats, a good
way to enjoy the flavor of coconut milk without excess richness is to
add 4 or 4 cubes to a cup of water or stock and use as the liquid in a
soup or curry. Each cube equals approximately a tablespoon.
Coconut milk has a tendency to curdle at
high temperatures, and in Asia it is recommended that the pan in which
it cooks should not be covered, as this encourages curdling. Also, it is
stirred while coming to simmering point. In the Pacific, the rule is
that dishes featuring thick coconut milk or cream are only simmered,
never boiled, and the addition of a little slaked cornflour (cornstarch)
is extra insurance against curdling.
|
