Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Coconut Shrimp with Sweet Chili Mayo Recipe http://steamykitchen.com/2078-coconut-shrimp-with-sweet-chili-mayo-recipe.html http://steamykitchen.com/2078-coconut-shrimp-with-sweet-chili-mayo-recipe.html#comments Mon, 29 Dec 2008 14:49:36 +0000 http://steamykitchen.com/blog/?p=2078 This was one of the recipes that I had wanted to include in my cookbook, but totally forgot about it! Too late now, as all my recipes and photos have been submitted to the publisher. boo for me but yay for you! And yay for Nathan, who loves Coconut Shrimp with Sweet Chili Mayo so much: The shrimp is breaded ...

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This was one of the recipes that I had wanted to include in my cookbook, but totally forgot about it! Too late now, as all my recipes and photos have been submitted to the publisher. boo for me but yay for you!

And yay for Nathan, who loves Coconut Shrimp with Sweet Chili Mayo so much:

recipe for coconut shrimp

The shrimp is breaded with a mixture of Japanese breadcrumbs, called Panko and sweet coconut flakes. A totally easy recipe that is even better than the overly battered Coconut Shrimp appetizers found at many restaurants. Cheaper too!

I wrote the recipe for my friend Elise at Simply Recipes. Head over there to read all about panko breadcrumbs, the secret to successful breading and the super easy recipe for Coconut Shrimp with Sweet Chili Mayo.

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Food Column: Coconut Frozen Yogurt with Tropical Fruit http://steamykitchen.com/179-food-column-coconut-frozen-yogurt-with-tropical-fruit.html http://steamykitchen.com/179-food-column-coconut-frozen-yogurt-with-tropical-fruit.html#comments Fri, 21 Sep 2007 21:27:54 +0000 http://steamykitchen.com/blog/2007/09/21/food-column-coconut-frozen-yogurt-with-tropical-fruit/ I haven't been publishing my weekly print food column online - but since so many have asked, I'll be posting the column each week as it comes out. This column is published in this week's issue Creative Loafing in Tampa Bay & Sarasota, Florida. I've published this recipe before on the blog, this is a new photo and I've got a new story to share with you....

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Coconut Frozen Yogurt

I from my food column in Creative Loafing

Co-Co Fro-Yo, Baby

About once every few months, I get an undeniable compulsion to fill my lungs with thick, gritty smog, sit in a three-hour traffic bottleneck and stuff my face with an In-N-Out Double-Double burger. Fifteen years of living in Los Angeles and I just can’t let go! I hate it so much that I love it — like flossing my teeth, the aftertaste of Tequila or certain family members. L.A. is my drug, and I must return to get my fix.

A few months ago I flew back to the City of Angels and immediately noticed that every third person had a blissful, dreamy look while moving a plastic spoon rhythmically from Styrofoam cup to Botox’d lips. It was as if someone had staged a hostile takeover of caffeinated beverages and replaced them with … fro-yo. Huh?! I hated the stuff the first time it came around in the ’80s, so WTF, was frozen yogurt coming back? It was only last week that I saw a Geico commercial featuring Cabbage Patch Kids and a YouTube clip showing Philippine prisoners performing Michael Jackson’s Thriller as part of their rehabilitation program. But fro-yo? Like, gag me with a spoon. For the first time, I felt the umbilical cord of L.A. snag, as if the city was finally getting back at me for choosing to live in the Sunshine State.

Despite all this, I asked my brother to take me to a Pinkberry, the company that started the Frozen Yogurt 2.0 craze a couple of years ago. What was behind the phenomenon that had copycats such as Red Mango, Iceberry and Kiwiberry popping up like prairie weasels? What kind of frozen concoction could start a war so heated chilled that cameras were banned in the shops for fear of corporate espionage?

I had to find out.

A half-hour wait in line and one parking ticket later, I had a $7 cup-o’-fro-yo in hand. It was tart and tangy with a clean, crisp sensation — nothing at all like its airy, tasteless predecessor. Crackberry describes itself as “soft swirls of chilly bliss with a distinct pouty peak.” They forget to mention the free spoon-pipe you get with every purchase. The craze hasn’t wound its way down to us in Florida yet — it’s currently blanketing Chicago, Las Vegas and New York — but don’t worry, I’ve got you covered: Here’s a recipe that tastes just like Pinkberry’s famous frozen yogurt. Try it for yourself and you might just get smitten by fro-yo, all over again.

Recipe is adapted from Perfect Scoop <–which by the way is written by fellow food blogger David. If you’ve never visited his website before..then…. STOP. Collaborate and Listen. Go visit D’s blog for a brand new sensation… Ice Ice Fro-Yo Baby. Fro-Yo Baby…. sorry. I couldn’t help it. I’m still stuck on the 80’s thing….

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Coconut Frozen Yogurt with Tropical Fruit

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-26 at 11.03.30 AM

Ingredients:

6 cups of low-fat/whole plain flavored yogurt to yield 3 cups, strained (see below) or 3 cups Greek-style yogurt
3/4 cup sugar
1 tsp coconut extract
1/2 cup sweetened coconut flakes
mixed tropical fruit (mango, kiwi, papaya, etc.)
Ice cream maker (remember to freeze your insert if you have one)

Directions:

1. Strain the yogurt: If you are using regular yogurt, you'll need to strain out the water. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in, and let it sit propped over a deep bowl in the refrigerator for at least four hours. Discard the water. If you are using Greek-style yogurt (like Fage -- found at Whole Foods), you don't need to strain.

2. Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill in the refrigerator for one hour to let the sugar dissolve.

3. Churn, baby, churn: Following instructions that came with your ice cream maker, churn until the mixture is the consistency of soft ice cream.

4. Toast coconut and dice fruit: While the fro-yo is churning, toast coconut. Take a dry skillet. Set on medium heat and add the coconut flakes. Stir constantly until flakes toast to a golden brown. Remove from heat immediately, and set aside. To serve, sprinkle the toasted coconut and spoon the diced tropical fruit on top of your frozen concoction.

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The Secret of Cracking a Coconut http://steamykitchen.com/149-149.html http://steamykitchen.com/149-149.html#comments Sun, 22 Jul 2007 03:23:31 +0000 http://steamykitchen.com/blog/2007/07/21/149/ It was a hot, humid Florida Friday afternoon.  That means the temperature was 82F BUT the humidity made it feel like 144F.  If you dare crack open the door from the comforts of your air-conditioned home to just even walk to the mailbox, you might as well bring along an well-seasoned chicken. By the time you’ve returned from your mailbox, ...

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It was a hot, humid Florida Friday afternoon.  That means the temperature was 82F BUT the humidity made it feel like 144F.  If you dare crack open the door from the comforts of your air-conditioned home to just even walk to the mailbox, you might as well bring along an well-seasoned chicken. By the time you’ve returned from your mailbox, the damn bird is perfectly steamed.

I decided it was a good idea to top the Co-Co Fro-Yo by a Fo-Blo with freshly shaved coconut for dessert. So off I went to the market:

Coconut

Someone at the coconut company was even thoughtful enough to jump-start the coconut cracking process – it was already conveniently grooved.  It even came with a bright orange sticker that had an arrow pointed at the coconut’s butt-crack proclaiming, “<– Crack me open here!”

Duh!

Held coconut in left hand, cleaver in right hand.  Started gently at first…not having ever cracked a real coconut before in my entire life, I just didn’t know what to expect….other than when I’m at a cheesy tropical restaurant and they serve me a coconut, it usually is full of rum inside.  I was hopeful that this baby would grant me the same.

tap
tap
tap
tap

nothing.

whack
rotate
whack
rotate
whack

shit.

::me – off to the garage to find something more useful than a Chinese cleaver::

AHA!  A hammer and screwdriver!  So I brought the cutting board and coconut outside to my front driveway. No messy messy in my kitchen!

::me – sitting on ground, legs in front, knees bent, two feet grasping the coconut steady (very gorilla style) while left hand holds screwdriver, right hand holds hammer::

kachink!
kathump!
kadank!

Just a few dents but NOTHING. By the way, do you know how hard it is to steady a ROUND object between your feet while KATHUNKING really hard with a hammer?  I was fully aware that 6 inches is all that separated my big toe from the middle of the coconut. By now, I’m already dripping with sweat from the heat and incredible exertion from KATHUNKING a coconut.

::off to raid my husband’s stuff in the garage. I came back to the driveway with an arsenal of assorted tools::

Tools for opening a coconut

I really don’t know the names of anything other than what I would describe as a pincher thingy, heavy wench, prier-majigger, hammer, big-butt orange drill and who know what the hell that thing is at the bottom of the photo.  All I know is that the useless thing cracked when I whacked the coconut with it.

NOT. ONE. SUCCESSFUL. ATTEMPT.

NOW I’M PISSED.

Goshnabbit. If Tom Hanks could do this with gum disease, a volleyball pretend-friend and 4 years of bad B.O….I was sure not to let this hairy twat get the best of me.

“Open up you mother #!$!@$ or else I’ll staple-gun your head….”

You can even see some of the battle scars near the equator – but even under extreme, inhumane torture and duress, the coconut did not crack.  Damn thing still wouldn’t talk.

Its cowlick even grew higher and seemed to say to me, “ha! neeener neeener neeener!”

Delta Shop Master

I even threatened him with decapitation by the evil warlord, Delta ShopMaster.
(note to husband……see that nick in the power cord?  I didn’t do that. It was like that when I found it.  I swear.   Also– all those tools in your garage that were birthday presents, Christmas presents, Father’s Day presents…..USELESS!!!  Useless I say!  Next holiday…you’re getting a juicer.

In the end, I was SO FRUSTRATED, SWEATY, PISSED AND PARTIALLY EMBARRASSED that I couldn’t crack open a coconut that had been “pre-cracked” already.  Disgusted, I took the stupid thing to the backyard, threw it on the grass and in my best Bruce Lee impression…..

both hands holding cleaver….

swing up and over head….

WAAAAAHHHHHPAAAAACCCCHHHHHHAAAAAWWWWW!!!!!

HHHIIIIIYYYYYAAAAAAAAAHHHHHHH!!!

Cracked Coconut

The secret was that you had to do a primal kung-fu-esque yell while bending it like Beckham chopping it like Jackie Chan to open the dang coconut. That’s all it took!

BUT

In the end….I was so excited about how wonderful the evening was progressing that ….

I forgot entirely about the coconut and it never ever appeared on the dessert.

I am such a dork.

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Chilled Tapioca Pearls with Sweet Coconut & Melon http://steamykitchen.com/42-tapioca-pearls-with-sweet-coconut-cantelope-recipe.html http://steamykitchen.com/42-tapioca-pearls-with-sweet-coconut-cantelope-recipe.html#comments Mon, 12 Mar 2007 17:59:43 +0000 http://s198136598.onlinehome.us/blog/2007/03/12/tapioca-pearls-with-sweet-coconut-cantelope/ Looking back through my blog stats, this is by far the most popular recipe searched. There aren't a lot of Chinese cookbooks that feature this recipe, I wonder why? Its such a beautiful, exotic dessert. This is a recipe from my Mom - she used to serve this in the summer time to cool...

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Tapioca Pearls with Sweet Coconut and Melon Recipe

Looking back through my blog stats, this is by far the most popular recipe searched. There aren’t a lot of Chinese cookbooks that feature this recipe, I wonder why? Its such a beautiful, exotic dessert. This is a recipe from my Mom – she used to serve this in the summer time to cool off. Usually its made with honeydew, but the cantelope was on sale, ripe and smelled so fresh! This isn’t a very well-known dessert in Asian American restaurants, but it can be found in dim-sum eateries in Hong Kong as a perfect ending to a meal. We served this as dessert after our Korean BBQ feast. It was just the right dessert to enjoy to cool us down after all the smoky heat of BBQ.

Tapioca Pearls with Sweet Coconut and Melon Recipe Tapioca

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Tapioca Pearls with Sweet Coconut & Melon

Servings: Serves 8 Prep Time: Cook Time:
Tapioca

Notes: Do not combine the melon and the coconut milk until just before serving. Storing the honeydew and the coconut milk together in the same container makes the melon bitter. Do not overcook the pearls. If you are using the small sized pearls, follow the recipe exactly above and make sure you rinse with cool water to stop the cooking. If you use larger pearls, cook for a little longer time, maybe 30 seconds more, taste it and adjust time. Use full fat coconut milk. I rarely use lite because its just not worth it. Save your calories on something else, but not the coconut milk! I also get my coconut milk at an Asian market. I've tried other brands at regular supermarkets, but they never are as full flavored, thick and rich as the Thai brands. The brand that I consistently reach for is "Chaokoh."Tapioca pearls come in different sizes - I like using small size pearls, it goes really nicely with finely diced honeydew or cantaloupe.

Ingredients:

3 cups water
1 1/2 cups sugar
2/3 cup 1mm small dried tapioca pearls
1 cup whole milk
2 cups full fat coconut milk
2 cups 1/2 inch diced melon (honeydew or cantaloupe)

Directions:

In a medium sized pot, bring the water and sugar to a boil. When boiling, turn the heat to low and stir in the milk. When the mixture returns to a boil, turn off the heat and stir in the coconut milk. Make sure that you are not boiling the coconut milk (which would make it oily) Remove from heat, let cool to room temperature and chill in refrigerator for at least 2 hours.

Soak tapioca pearls in cold water for 20 minutes. The pearls will expand and turn bright white. Drain. In a medium pot, add about a quart of water and bring to a boil. Turn off heat, add the drained tapioca pearls and stir constantly for 1 1/2 minutes. Immediately drain in fine mesh sieve and run cold water through the sieve to stop the tapioca pearls from cooking further. Combine with the coconut milk mixture and continue to chill in refrigerator. You can prepare everything above up to 3 days in advance.

To serve, ladle the sweet coconut milk with tapioca into a bowl and add a big spoonful of diced, fresh melon.

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