Thai cooking for February lunch

Yes, of course, Evelyn, but just for you!

* Exported from MasterCook *

Pineapple Crystal

1 small pineapple -- peeled and eyes removed
3/4 cup sugar
3/4 cup water
2 tablespoons orange or rose water -- or 1 teaspoon orange extract
1 cup Fresh Unsweetened Coconut cream -- see directions below
Crushed ice or 1 quart vanilla ice cream
Mint springs for garnish

Slice the pineapple across into 8 to 10 rounds a little less than 1/2 inch thick. Remove the hard inner core with an apple corer.

In a 12-inch skillet, combine the sugar, water, and orange water, bring to a boil over high heat, and cook for 3 minutes, or until thickened. Add the pineapple slices (it is all right to layer the slices if necessary), return to a boil and cook turning the pineapple slices to ensure they cook evenly, for 5 minutes, or until soft. Add the 1 cup of coconut cream to the skillet, stirring gently with a wooden spoon so as not to tear the pineapple slices, and cook for another 2 minutes. Transfer the pineapple slices to a bowl and pour the sauce over the top. Set aside to cool completely, then cover and refrigerate to chill before serving.

There are two ways to serve this dish: The first is to place 1 to 2 pineapple rings in each individual dessert bowl. Add 2 tablespoons of crushed ice to each bowl. Spoon the sauce over the slices, and top with the remaining coconut cream. Garnish with mint springs. The second way is to place a pineapple ring in the center of each individual dessert plate, add a scoop of ice cream, and drizzle the sauce over the ice cream. Spoon the remaining coconut cream on top and garnish with sprigs of mint.

Cook's note: The pineapple can be refrigerated for several days. The coconut cream may curdle in the cold, but microwaving it for 10 to 20 seconds or allowing it to sit until it reaches room temperature will solve the problem.

Fresh Unsweetened Coconut Cream and Milk

After peeling the dark skins off the chunks of white meat, cut the meat into 1- to 2-inch chunks and place them in a heavy-duty food processor flitted with the steel blade. (If the coconut meat has been frozen, thaw it completely before slicing and grinding.) Grind for 30 to 60 seconds. Pause to scrape down the sides of the processor bowl; then pulse and blend until the meat turns to pulp. Add 1 cup warm water and process for 30 seconds. Transfer the coconut meat and liquid to a large mixing bowl, preferably one with a spout for pouring. "Milk" the coconut -- that is, massage and squeeze the meat at least eighty-nine times This is a Thai ritual believed to produce a rich and creamy coconut milk. It works!

Place a fine-meshed strainer or a potato ricer over another large mixing bowl. Pour the coconut cream and meat into the strainer, then press firmly to extract the liquid from the pulp. Refrigerate the liquid for at least an hour. The thick cream will coagulate on top, leaving the whey, or milk, in the bottom of the bowl. Skim off the thick cream into a Ziploc bag or plastic container and refrigerate or freeze.

Meanwhile, put the coconut pulp back into the first mixing bowl. Pour 3 cups of warm water over the pulp, and massage and squeeze the coconut meat another eighty-nine times. Strain the liquid into another bowl, as before, and refrigerate the liquid for at least an hour, giving the thick cream time to rise to the top.

Skim off the cream and combine with the thick cream extracted from the first milking. Pour the thin whey into a separate glass or plastic container and refrigerate until ready to use.

Cook's Note:
More cream that can be used as cooking oil can be extracted from the thin whey after the second milking. Boil the milk gently in a large saucepan for 5 to 7 minutes. When the cream rises to the surface, skim it off and use as cooking oil to stir-fry chile or spice pastes. The thin milk can be used for a broth to cook and tenderize meat.

Source:
"Cracking the Coconut, Su-Mei Yu"

Edited 5/29/2008 3:43 pm by favorablyimpressed