Tag Archives: coconut milk

Sweet About Me


Bananas in coconut milk

Sweet!

My yesterday post in Romanian was titled “Sweet about you” so it is time to show me some respect. Joking. The relationship between the title and the post is that is describes a dessert. A very sweet one, and easy to make and fragrant. My inspiration was Vatcharin Bhumichitr’s book “Vatch’s Thai Cookbook”, 1994. I liked it from the beginning and I was happy to discover something that I hadn’t tried before.

You don’t need much but bananas and coconut milk. Anyone can do it. But remember, share it with someone.

Bananas in coconut milk

Kluay Bua Chee

Ingredients:

  • 360 ml (1 1/2 cups, 12 fl oz) coconut milk
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 long bananas, peeled, cut in half lengthways and then quartered crossways, to make 16 pieces in all

Method:

  • In a saucepan, heat the coconut milk and add the sugar and salt. Bring to the boil, stirring until dissolved. Add the banana pieces. Return to the boil and simmer for 3 minutes.
  • Remove from the heat and leave for a few moments, then serve warm.
  • You can reheat this or serve any leftovers cold from the refrigerator.

Bon appetite!

PS: It smells like heaven and tastes wonderfully. You will love it.

Chicken Curry


I know. You know. Curry is one of the tastier dishes I have ever eaten. I hadn’t heard about Indian food until I went to London. There I discovered the international cuisine. And the tastes behind it. I can’t believe how lucky I am.

I have many favorite recipes and one among them is curry. Any curry. I have cooked and eaten fish, chicken, lamb curry and other Indian recipes that are absolutely delicious. I am only sorry that in Romania I can’t cook them all. For some dishes there are absolutely no spices here and there is no way I can replace them. If I do that it will be no longer an Indian recipe. Too bad. My wish is to make accessible the recipes for those who love cooking in Romania. I know that sometimes is impossible or let’s say it is impossible for the moment. I hope for the best. πŸ™‚

For today I have mixed two curry recipes I have, to try to make an easy one. The taste of India remains. πŸ™‚ So

Chicken Curry

Ingredients:

  • 350 g skinless chicken breasts, cut into 2-5 cm (1 in) pieces (or you can try with 2 chicken breasts)
  • 30 g butter (or more for more chicken)
  • 2 packets of curry powder (this is how you find it here and I have to say I am not at all satisfied about its quality, or about 2 tbsp of really good curry powder)
  • 1 large (about 200 g) onion, sliced
  • 1 clove garlic, crushed
  • 1 tbsp chopped fresh lemon grass
  • 1/2 tsp red chili flakes (for a spicier recipe, yummy ;)) )
  • 2 tsp chopped fresh coriander
  • 2 tsp lime juice (or lemon juice)
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1/2 tsp fish sauce (optional)
  • 1 tsp sugar
  • a pinch of pepper
  • 2 tsp plain flour
  • 300 ml chicken stock
  • 1 can coconut milk (you can make it by putting 75-100 g coconut in a bowl, pour over the 300 boiling water and leave to stand for 30 minutes. I have done this and I don’t like it. There is nothing as good as the coconut in the can or if you are reaaaaaaly lucky, the milk from a fresh coconut)

Method:

  • Heat butter in a pan, add chicken, cook, stirring, until browned and tender; drain on absorbent paper. You can buy the chicken meat ready cooked but you will never beat the taste and smell of a freshly buttered cooked meat.
  • Reheat the pan, add onion, garlic, lemon grass, chili, coriander, juice, seeds, turmeric and sauce, curry powder, pepper, cook , stirring, until the onion is soft. Stir in chicken, sugar and flour, then the stock and milk, stir over heat until mixture boils and thickens.
  • Serve with the best Indian rice: basmati rice.

Bon appetite!