Sunday, October 24, 2010
Joy and Coconut Milk
Last Saturday night JP and I had a dinner-and-movie date, some quality time together after some chaotic weeks. Think Barack & Michelle, only more frequently, and happily, my new job isn't that stressful.. Though our usual Thai standby is Regional Thai Taste, for spacious seating and reasonable portion of healthy-cooked food, for once we choose Royal Siam Thai Cuisine across the street on 8th Avenue. Royal Siam traffics in curried coconut milk. : - ) Consider it a caloric splurge. Hey, at least we ate it slowly. Here's one of our two dishes, Kang Keow Whan or sliced steak or chicken cooked with green curry, green peas, bamboo shoots and coconut milk.
Here's the New York Times take on Royal Siam: Royal Siam's generic décor of mirrored walls, Thai posters and glass-topped tables belie some of the most flavorful and attractively prepared Thai cooking around.
Here's the New York Times take on Royal Siam: Royal Siam's generic décor of mirrored walls, Thai posters and glass-topped tables belie some of the most flavorful and attractively prepared Thai cooking around. Coconut milk, by the way, is a sweet, milky white cooking base derived from the meat of a mature coconut.
The colour and rich taste of the milk can be attributed to the high oil content and sugars.
To make Thai curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate.
Creamy goodness is also creamy badness: 100% calories from fat..
this entry's permalink
Comments:
Post a Comment
