Rendang Daging recipe

Ingredients

Kerisik
50g (2oz) ground coconut

Spice Paste
6 shallots, peeled
2.5cm (1in) piece of galangal,
peeled
2.5cm (1in) piece of ginger,
peeled
3 stalks of lemongrass,
crushed
4–5 cloves of garlic, peeled
10 dried chillies, soaked in
warm water and seeded

Curry
1 tbs oil
1 cinnamon stick
4 cloves
4 star anise
3 cardamom pods
750g (1½lb) lean beef, cut into
cubes
1 stalk lemongrass, cut into
pieces and crushed
1 cup (250mL) coconut milk
2 tsp tamarind juice
1 cup (250mL) water
6 tbs kerisik
1 tbs palm sugar
6 kaffir lime leaves, finely
chopped
Salt to taste
Rice to serve

Instructions

1 To make the kerisik, toast the ground
coconut in a dry pan until it turns light brown,
then blend in a spice mill or mortar and pestle
to produce a thick, oily paste.

2 For the spice paste, grind the shallots and
other spice ingredients in a blender or mortar
and pestle to create a fine paste.

3 For the curry, heat the oil in a pan and add
the spice paste, cinnamon, cloves, star anise
and cardamom and fry for a minute or so to
release the aromas.

4 Add the beef and crushed lemongrass and
stir-fry until the meat is browned.

5 Add the coconut milk, tamarind juice and
water and simmer until the meat is almost
cooked.

6 Add the kerisik, palm sugar, kaffir lime
leaves and salt to taste, then cover the pan
and cook on low heat for 1–1½ hours, until
the meat is tender and the liquid has almost
all been absorbed.

7 Leave overnight to mature the flavours, then
warm and serve with rice.

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Banana fritters in coconut batter recipe
Serves 6

Ingredients

100 g (½ cup) glutinous rice flour
100 g freshly grated coconut or 60 g desiccated coconut 50 g (¼ cup) sugar
1 tablespoon sesame seeds
60 ml (¼ cup) coconut milk
6 sugar bananas
oil, for deep-frying
ice cream, to serve

instructions

Place the flour, coconut, sugar, sesame seeds, coconut milk and 60 ml (¼ cup) water in a bowl and whisk to a smooth batter — add more water if the batter is too thick. Set aside to rest for 1 hour.

Peel the bananas and cut in half lengthways (cut each portion in half crossways if the bananas are large).

Fill a wok or deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds.

ip each piece of banana into the batter, then drop gently into the hot oil. Cook in batches for 4–6 minutes, or until golden brown all over.

Remove with a slotted spoon and drain on paper towels. Serve hot with ice cream.

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Coconut Chocolate Chip Nutella Zucchini Muffins Recipe

Ingredients

1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flaked coconut
3 tablespoons Nutella
3/4 tablespoon cinnamon

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line muffin tins.
In mixing bowl beat egg, oil, and sugar. Warm nutella a bit in the microwave to make is a softer consistency.

Stir in zucchini, nutella and vanilla.

In another bowl, measure flour, baking powder, soda, salt, cinnamon, and coconut. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten.

Spoon into muffin tins. Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack.

Allow to cool a bit, and enjoy!

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Hawaiian Coconut Cake recipe
Servings: 6

Ingredients

Coconut Cake

Unsalted butter (for pan)
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 large eggs, separated
3/4 cup sugar, divided
1/2 cup vegetable oil
1/2 cup unsweetened shredded coconut

Pineapple-Brown Sugar Sorbet

6 3/4 cups 1/2' cubes fresh pineapple (cut from two 4-lb. pineapples)
3/4 cup (packed) dark brown sugar
3 tablespoons dark rum (such as Gosling's)
3 tablespoons fresh lime juice


Salt-And-Sugar-Roasted Macadamia Nuts (Optional)

1/4 cup sugar
2 teaspoons kosher salt
1/4 cup whole macadamia nuts

Meringue

1 cup egg whites (from about 7 large eggs), room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon coconut rum (such as Malibu)
1/8 teaspoon xanthan gum (optional)

Assembly

4 ripe (wrinkled) passion fruits, halved, pulp scooped out
2 teaspoons finely grated lime zest

Instructions

Cake

Preheat oven to 350°F / 175°C . Line a 13x9x2" metal baking pan with parchment paper and grease with butter. Whisk flour, baking powder, and salt in a medium bowl to blend. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl.

Beat in flour mixture. Stir in coconut. Using an electric mixer fitted with clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold into batter just to blend.

Pour into prepared pan and bake until puffed, lightly golden, and a tester inserted into center of cake comes out clean, about 30 minutes. Let cool in pan on rack (cake may fall slightly).

Sorbet

Set a strainer over a large bowl; set aside. Combine pineapple, sugar, and 3 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Pur ée in a blender until smooth. Pour through strainer; press on solids to extract as much liquid as possible; discard solids. Stir in rum and lime juice. Process in an ice cream maker according to manufacturer's instructions.

Macadamia Nuts (If Using)
Preheat oven to 325°F. Combine sugar, salt, and ¾ cup water in a small saucepan and bring to a boil. Reduce heat to medium and stir in nuts.

Cook for 5 minutes, stirring occasionally. Strain, then transfer nuts to a parchment paper-lined baking sheet. Cook until golden and roasted, 10–12 minutes. Let cool.

Meringue

In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar until foamy. With machine running on medium speed, gradually add sugar, 1 Tbsp. at a time. Add rum and xanthan gum gum (if using); continue beating until firm peaks form.

Assembly

Invert cake onto a work surface; peel off parchment. Using a ramekin as a guide, cut cake into 6 rounds, so that each will fit into an 8-oz. ramekin.
Working with 1 ramekin at a time, spoon 3/4 cup sorbet into ramekin; smooth top and place 1 cake round over, pressing to adhere; immediately transfer to freezer. Repeat with remaining ramekins. Freeze for 4 hours.

Run a thin knife around 1 ramekin. Invert onto a work surface. Spread 1 scant cup meringue over top and sides of cake with an offset spatula. Transfer to a rimmed baking sheet and freeze for 30 minutes. Repeat with remaining cakes and meringues; add each to rimmed baking sheet in freezer. DO AHEAD: Assembled cakes can be made 3 days ahead.

Cover and keep frozen.
Preheat oven to 450°. Transfer cakes on sheet pan to oven. Bake until meringue is toasted, 1–2 minutes. Using a large spatula, transfer cakes to plates. Spoon passion fruit juice and pulp around plate. Sprinkle lime zest over meringue. Garnish with macadamia nuts, if using.

Recipe by Elizabeth Falkner

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Bibingka Coconut Sponge Cakes

This is a very popular dessert with foreign visitors to the Philippines.

Ingredients

3 eggs, beaten
1 cup (200 g) light brown sugar
2 cups (400 g) rice flour
3 tablespoons unsalted butter, melted
One 13 1/2-oz (400-ml) can coconut milk
1 tablespoon baking powder
1 banana leaf (optional)
2 tablespoons fresh or frozen grated coconut 1 tablespoon unsalted butter, sliced

Instructions

In a mixing bowl, place the eggs, brown sugar, rice flour, butter, coconut milk and baking powder. Mix thoroughly.
Preheat the oven to 325°F (160°C).
If you’re using a banana leaf, line a round baking pan (about 8 x 3-inch/20 x 7.5-cm)
with the leaf (cut according to the size of the tray) and pour in the cake batter.

The banana leaf adds fragrance to the cake when cooked but using it is optional as the cakes are still good without the leaf. If you’re not using a banana leaf, lightly grease the pan with butter and pour in the cake batter.
To make individual cakes, line a 4-inch (10-cm) wide and 2 1/4-inch (5.5-cm) deep minipan with 5-inch (12.5-cm) banana leaf (this is optional) and pour batter into the minipan.

Bake for about 1 hour or until browned or a toothpick inserted near the center comes out clean. Place the cake onto a serving platter and put butter on top of the cake. Sprinkle the grated coconut on the cake.

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Coconut-Curry Chicken

Ingredients

Nonstick cooking spray
1 lb. skinless, boneless chicken thighs, cut into bite-size pieces
1 15-oz. can unsweetened light coconut milk
2 Tbsp. red curry paste
1 Tbsp. natural peanut butter
1 Tbsp. reduced-sodium soy sauce
2 cups green beans, halved lengthwise if large
2 medium carrots, cut into thin bite-size strips
1 medium red sweet pepper, cut into thin strips
1⁄3 cup snipped fresh cilantro 1⁄4 cup sliced green onions
2 cups hot cooked brown rice
Lime wedges

Instructions

1. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook until no longer pink, stirring frequently. Stir in the next four ingredients (through soy sauce) until combined; add the next
three ingredients (through sweet pepper).

2. Bring to boiling; reduce
heat. Simmer, uncovered, 10 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro and green onions. Serve over rice with lime wedges. Makes 4 servings (1 cup chicken mixture and
1⁄2 cup rice each).

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