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Know Your Coconut Milk.

Coconut milk is a staple ingredient in South East Asian countries, it is also commonly used in places like Brazil, the Caribbean Islands, India and Polynesia. Coconut milk is extracted from mature coconuts. The white inner layer of the husk is grated then either pressed through a machine or squeezed out by hand.

There are two types of coconut milk (santan) that is squeezed out from grated coconut; (1) thin coconut milk which is usually used in more lighter broth like stews or soups like tom yam gong and (2) coconut cream that is thick in consistency commonly used in thicker gravy dishes like curry, dhal and masak lemak or even desserts. You can also combine both of the choices together in 1 main dish, instead of using water with the creamier choice. To make thinner consistency, water is added to the grated coconut and the process is repeated several times more.

In Malaysia, we are lucky to still have the option of purchasing freshly squeezed coconut milk from places like Chow Kit market or at our local kedai runcit/sundry shops. But if you are in areas that do not have sundry stores that provide freshly squeezed santan, you can use the ones available in cans and boxes. If you need a more lighter version, just add water and stir. 

Does your coconut cream curdle when poured into a hot pot on the stove?

Ginger a Root to Remember

Ginger is a common spice in Asian cuisines. It can be bruised for soups and stews, sliced for candy and preserves, pureed for jams or turn into powder for dusting over drinks. Ginger is a root spice that was sought after for its medicinal functions apart from culinary use. It is known to have been used as early as 600 A.D. and used in the Western Europe in the 13th century. The Romans' trade route revolved around spices, one of the spices in the list of their conquest was in fact ginger.

This root has many functions, from treating stomach ailments to nausea and the flu. In the kitchen, it can be used either for cooking, to make drinks or just plain preservation and candies. It also works as great palate cleansers for you to taste the next following meal or dish.

So how exactly do you use this very important spice in your daily cooking? 

Planning & Unplanning

Hi everyone,

Thanks for keeping posted to my blog. My sincerest apologies for being away for over a month. Fret not readers because I'm in town to serve up more meals and share tips and tricks in the kitchen.

Time is always envious of us, there will always be obstacles in your way to the groceries and eventually getting into the kitchen, be it the multiple jobs, weather, traffic, picking up the kids... the list just goes on. But how do we overcome the problem? Today I will be replying to an email from a reader, I do hope my answers helps you out :) and other a like. But if you (other readers) have something to share on this topic, please do comment, we would love to hear from you.

1. When is the best time for you, as a working woman, to go out for groceries and do you plan your meals for the week?
   
   Yes, I do try to plan my meals for the week. Since the household has favourite dishes and a rather repetitive diet, I try to make my meals revolving around what they would eat. Once a week I get adventures and make something that isn't on the local menu like pasta, pizza, arab food etc. I always try to cook in batches so I don't have to keep making new dishes all the time. For example, I would make say 'Udang Masak Lemak' as my main dish and switch the side dishes. Sometimes just have fresh vegetables on the side or just a simple telur dadar to compliment the main.

Cili Kering Giling (Dried Chili Paste)

An essential ingredient in Malay cooking is the dried chili paste. In any house, this is a MUST have in the cupboard. It is a versatile paste, used in sambal tumis (saute chili paste), fried rice, one pot gravy dishes and stir fried vegetables, chicken, seafood etc. Traditionally, in my grandmother's time of age, they would use a giling or stone grinder. Now days, its just a blend away.