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15 Apr 2007

Strawberry Coconut Sauce

Cooking

I was out shopping with Erik and Kate and got it into my head I would try cooking *something* with coconut milk. At seventy cents and over two hundred percent my daily recommended intake of saturated fats per can, I couldn’t go wrong. So I bought two. Then today Erik mentioned he was going to throw out some strawberries. Can’t have waste so my mind started spinning and came up with a plan to make something of these two things.

Ingredients:
Coconut Milk – Half can (200 ml)
Strawberries – Four good sized ones
Mozzarella Cheese – Chunk
Nutmeg – Pinch
Salt – Pinch

Sauce:

1) Pour milk into pan and bring to boil
2) Dice cheese and toss in pan
3) Slice strawberries and toss in pan
4) Pinch nutmeg and salt into pan
5) Cook on medium heat until thick

I added the cheese mostly to make the sauce not so liquid and thicken it up a bit. I’m not sure what else I could have used as a thickening agent with coconut milk. I’ll have to look into it.

I put this on fettucini noodles and it looked… well… limp. Smelled very interesting, strawberries yet somehow more subtle and masked. The actual flavor was deeply progressive. By that I mean the flavor progressed through stages.

First bite was a very mellow strawberry flavor with very soft undertones. It stayed like that for a while until I noticed a gradient. The softness was actually a fatty taste not unlike licking a block of margarine. As time progressed the strawberry flavor seemed to fade away and the fat became stronger and stronger. I couldn’t finish it the sensation was so strong.

It was an experience and I feel more enlightened because of it. I’m not going to try it again.

11:19 pm Jay

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One Response to “Strawberry Coconut Sauce”

  1. YouknowwhoIam on April 17th, 2007 at 9:07 pm

    SUPER EASY CHICKEN CURRY

    1 1/2 tbsp green curry paste
    1 can coconut milk
    2 cups water
    1 cube chicken base
    1 small can bamboo shoots
    8 fresh basil leaves (torn in half length ways)
    2 large chicken breasts (cooked and thinly sliced)
    4-5 Thai eggplant (cut in fourths)
    salt, to taste (about 1/2 tsp)

    Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.

    Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.

    Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.

    Serves 4 large portions or 6 smaller portions.

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