coconut milk

Tom Kah Gai

If you are seeing a picture of tom kha gai then it is safe to assume that I feel like crap. 

Sometimes you just don't need a recipe to know what your body craves. This is one of those days, because I have a bad cold. One of those I don't want to do anything at all kind of colds.

I have been battling it for 5 days. It started typically enough with a scratchy throat. By the next day I had a stuffy nose, but no fever. In fact if it weren't for the stuffy nose I would have said I felt just fine. I had just about convinced myself that it was not a cold at all, just a mild allergy flair up.

But, alas sometime in the night these sniffles moved into my chest and sat down with a great heavy thud! My chest is so congested that it actually feels as if a great big bear is sitting on it while sticking a long feather down my throat. Tickling away for his own amusement. The tickle leads to a cough, the cough leads to hack and the hack brings up some of the nastiest stuff you'd ever want to see.

I used to think that the only thing for a cold was hot tea and toast. But I have learned there is another sort of relief and I have come to swear by it. If you live in Los Angeles long enough, you find that you shed your old skin and develop all sorts of new habits. The simple, comforting and spicy Thai soup known as Tom kha gai or Tom kha kai is one of those skins you develop. One of those adopted experiences that become completely your own. So now whenever I have a cold, it's this soup and this soup alone that makes me feel better.

God Bless the thriving Thai community in Los Angeles.

Sippity Sup Continues »

Tom Kha Gai- Thai Chicken Soup in Coconut Milk Broth

Tom Kha Gai
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 1 q chicken stock
  • 2 stalks lemongrass, white & pale green parts only, cut on the diagonol into 1-inch pieces
  • 3 thai chilies, thinly sliced
  • 2 clv garlic, crushed
  • 3 fresh or dried kaffir lime leaves
  • 1 3-inch pieces ginger, peeled and cut into 1/2-inch chunks
  • 1 (13-ounce) can unsweetened coconut milk
  • 3 T asian fish sauce
  • 1 t sugar
  • 1 (8-ounce) can straw mushrooms, rinsed
  • 5 limes, juice only
  • 2 c boneless, skinless chciken thighs, cut into 1-inch chuncks
  • 3 long beans, chopped into 1-inch pieces
  • 1 pn each salt and pepper
  • 1 t thai curry paste
  • 0.25 c thai basil, leaves only optional
  • 0.25 c cilantro, leaves only optional

Directions

In a large stock pot or Dutch oven set over medium-high heat bring the chicken stock to the boil. Lower the heat to a simmer and add the lemongrass, kaffir lime leaves, ginger, chilies, and garlic. Simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, long bean pieces, and chicken pieces. Simmer for 8 minutes to cook the chicken through; season with salt and pepper. Stir in the thai curry paste and add basil and cilantro leaves if using. Ladle the soup into a large soup bowl or individual serving bowls.

Maja Blanca con Mais

Some of us are great cooks. Some of us express ourselves eloquently in words. Still others among us find our muses behind the camera. Then there are those like Jean Pope who step outside these boundries. These are the artists. My summer series continues with heartfelt adventures lived close to home. It comes from Lemons and Anchovies and reminds us that "A work of art is above all an adventure of the mind- Eugene Ionesco". GREG

Even before the last bell of the school year rings, plans will have been set in motion for a summer full of adventure.  Rock climb in Telluride. Check.  Build sand castles on the beaches of Phuket. Check.  Frolic in Paris.  Check.  Sail in the Caribbean? Why not?  Weeks would fly by, home being just a stopping place to regroup, recharge, refresh the suitcase.  Memories would be made, new ones to be added to them the following year.  But these memories are not mine; these were not my childhood summers.

Our friends' children are the fortunate keepers of these memories.  In contrast, my childhood summers were decidedly more simple.  I spent my first decade in the Philippines.  Partly because I was so young and also because there are no photo albums to prove otherwise, I don't remember very many vacations.  Those long ago, hot, humid days were instead spent free from a Catholic school uniform and chasing damselflies around my grandparents' garden.  The weekends (when my cousins came around) were designated for family time at the pool.  One of my great aunts would glide underwater, hands held over her head.  The goal was to get one of the older kids to spot those hands masquerading as dorsal fins so they could yell "Shark! Shark!" Of course, they would scream in mock fear and the little ones would squeal with delight.

Sippity Sup Continues »

Maja Blanca con Mais

Maja Blanca con Mais
Prep time: 60
Yield:1 ()

Ingredients:

  • 1 (13.5-oz) can coconut milk
  • 1 (14.34-oz) can sweet corn, cream style (feel free to use same amount cooked fresh corn kernels)
  • 1 can condensed milk
  • 1 pt (16 oz) half and half (or my way, 50% h-n-h and 50% regular milk)
  • 0.5 c sugar (the larger amount yields a medium-sweet dessert. use the smaller amount if you prefer)
  • 0.75 c corn starch
  • 0 optional: 1/2 cup of shredded sweetened coconut, toasted lightly over medium heat
  • 0 optional: add'l cooked fresh corn kernels for garnish

Directions

1. In a large saucepan, heat together the coconut milk, canned corn and sugar over medium heat, about 10 minutes. 2. Add the condensed milk and continue over medium heat for about five minutes. 3. In a bowl, stir together the half and half and corn starch until smooth. 4. Add the corn starch/milk mixture to the saucepan and cook for another 8-12 minutes. The mixture should thicken slowly towards the end of the cooking time. 5. Take off the heat and pour into a glass baking dish or into separate glasses. Leave to cool to room temperature before chilling for a few hours (or overnight) in the refrigerator. 6. Garnish with toasted shredded coconut and/or fresh corn before serving.

Notes:

serves 8 Photo copyright Lemons and Anchovies Source: Jean Pope of Lemons and Anchovies
Tropical Vichyssoise with Taro & Coconut

Well, my Costa Rican adventure draws to a close. It's time to thank my hosts with something special and tasty. I decided I wanted to take a local tropical ingredient– some might even say a humble ingredient and use it in a stylish way that most people may have never considered.

I chose taro root. And I chose to use it as a substitute for potato in a chilled tropical vichyssoise. I chose to bake the taro first, because it really helps deepen the nutty flavor. Coconut milk adds a level of luscious creaminess, and a touch of curry brings a few more exotic notes. 

Just so you know, taro is also known as dasheen or daro, and well– countless other names. The diversity of nomenclature comes from the fact that taro is a root that feeds the world. Different cultures have different names, and different areas have slightly different varieties. Because it's the root from a diverse group of plants known as Elephant Ear. It is a staple and a very healthy and versatile starchy crop.

Sippity Sup Continues »