Makes 400ml
INGREDIENTS
2 fresh coconuts
1.1 litres/2 pints/5 cups water, off the boil

Coconut Milk

Hold the coconut over a bowl to collect he liquid. With the back of a large knife or cleaver, crack open the coconut by striking it cleanly.

Scrape out the white meat with a citrus zester or a rounded butter curler. Place the coconut meat in a food processor with half of the water.

Process for 1 minute, then pass through a food mill or mouli fitted with a fine disk, catching the milk in a bowl beneath. Alterna­tively,

squeeze the coconut meat with your hands and press through a nylon strainer. Return the coconut meat to the food processor or mill with the

remainder of the water, blend and press for a second time. Allow the milk to settle for 30 minutes (creamy solids will rise to the surface).

Sometimes the solids should be poured off and added later as a thickener.

Cook’s Tip

Coconut milk can be obtained directly from coconut flesh — this gives the creamiest milk; from a can — which may be expensive; as a

soluble powder and as creamed coconut which is sold in block form. Powder and creamed coconut make a poor milk, but are useful additions to sauces and dressings.

Serves 4-6
INGREDIENTS
115g/4oz mange-tout (snow peas), topped and tailed and halved
114g/4oz French beans, trimmed and halved
1/2 cucumber, peeled, halved and sliced
115g/4oz Chinese leaves, roughly shredded
115g/4oz bean sprouts lettuce leaves, to serve

Dipping sauce
1 clove garlic, crushed
1 small green chilli, seeded and finely chopped
2 tsp sugar
3 tbsp creamed coconut
75ml/5 tbsp/1/3 cup boiling water
2 tsp fish sauce
3 tbsp vegetable oil juice of
1 lime
2 tbsp freshly-chopped mint

Green Vegetable Salad with Coconut mint dip

Bring a saucepan of salted water to the boil. Blanch the mange-tout (snow peas), beans and cucumber for 4 minutes. Refresh under cold

running water. Drain and set aside.

To make the dressing, pound the garlic, chilli and sugar together using a pestle and mortar. Add the coconut, water, fish sauce, vegetable oil, lime juice and mint.

Pour the dressing into a shallow bowl and serve with the salad ingredien arranged in an open basket.

Serves 4-6
INGREDIENTS
400g/14oz long grain rice
1/2 tsp salt
1 piece lemon grass, 5cm/2in long
25g/1 oz creamed coconut
700ml/1/1/4 pints/3 cups boiling water

Coconut Rice with Lemon Grass

Wash and drain the rice several times in cold water until the water is no longer starchy. Put the rice, salt, lemon grass and coconut in a

heavy saucepan, cover with the measured amount of boiling water. Stir once to prevent the grains from sticking to the pan, and simmer uncovered for 10-12 minutes.

Remove from the heat, cover and allow to steam in its own heat for a further 5 minutes. Fluff the rice with a fork or chop­sticks before serving.

Serves 4-6
INGREDIENTS
700g/l 1/2 Ib lean pork, loin or fillet
2 tbsp vegetable oil
4 shallots, or 1 medium onion, chopped
1 piece lemon grass, 5cm/2in long, finely shredded
1-2 small red chillies, seeded and finely chopped
1 piece shrimp paste, 12mm/1/2in square
400g/14oz canned coconut milk
300ml/1/2 pint/1/1/4 cups chicken stock
1 tsp sugar
juice of 1 lemon
zest of 1 satsuma, finely shredded
1 small bunch coriander, chopped

Spicy Pork with Lemon Grass and Coconut

Place the pork in the freezer for minutes. Slice the meat thinly.

Heat the vegetable oil in a large wok, add the shallots or onion, lemon grass, chillies and shrimp paste. Add the pork and seal.

Add the coconut milk, chick< sugar and lemon juice, return tc and simmer for 15—20 minutes. Turn out into a serving dish and sprinkle zest of the satsuma and the coriander.

Serves 4-6
INGREDIENTS
225g/8oz fresh or cooked prawn (shrimp) tails, peeled and de-veined
2 ripe paw paws, or papayas
225g/8oz cos, iceberg or bib lettuce leaves, Chinese leaves and young spinach
1 firm tomato, skinned, seeded and roughly chopped
3 spring onions (scallions), shredded

Dressing
1 tbsp creamed coconut
2 tbsp boiling water
6 tbsp vegetable oil
juice of 1 lime
1/2 tsp hot chilli sauce
2 tsp fish sauce (optional)
1 tsp sugar
1 small bunch coriander, shredded, to garnish
1 large chilli, sliced, to garnish

Hot Coconut Prawn (Shrimp) and Paw Paw Salad

To make the dressing, place the creamed coconut in a screw-top jar and add the boiling water to soften. Add the vegetable oil, lime juice,

chilli sauce, fish sauce if using and sugar. Shake well and set aside. Do not refrigerate.

If using fresh prawn (shrimp) tails, cover with cold water in a saucepan, bring to the boil and simmer for no longer than 2 minutes. Drain and set aside.

To prepare the paw paws or papayas, I each in half from top to bottom ar remove the black seeds with a teaspoon. Pf away the outer skin

and cut the flesh in even-sized pieces. Wash the salad leaves ar toss in a bowl. Add the other ingredients. Pa on the dressing and serve.

Makes 28
INGREDIENTS
150g/5oz long grain rice, cooked
2 tbsp coconut milk powder
3 tbsp sugar
2 egg yolks
juice of 1/2 lemon
85g/3oz desiccated (shredded) coconut oil, for deep-frying
icing (confectioners’) sugar, for dusting

Coconut Rice Fritters

Place 85g/3oz of the cooked rice in a pestle and mortar and pound until smooth and sticky. Alternatively, use a food processor. Turn out

into a large bowl, combine with the remainder of the rice, the coconut milk powder, sugar, egg yolks and lemon juice. Spread the desiccated

(shredded) coconut onto a tray, divide the mixture into thumb-size pieces with wet hands and roll in the coconut into neat balls.

Heat a wok or deep-fat fryer fitted with a wire basket to 180°C/350°F. Fry the coconut rice balls, 3-4 at a time, for 1-2 minutes until the

coconut is evenly brown. Turn out onto a plate, and dust with icing (confectioners’) sugar. Place a wooden skewer in each fritter and serve with

milky coffee or hot chocolate at merienda time.

Serves
INGREDIENTS
700g/1/1/2lb lean pork, diced
425ml/15fl oz/1/1/4 cups chicken stock
1/2 cucumber, peeled and cut into sticks
1 clove garlic, crushed
50g/2oz creamed coconut
2 firm tomatoes, skinned, seeded and chopped
1 tsp paprika
150ml/1/4 pint/2/3 cup vegetable oil or lard
1 small bunch chives, chopped
1 tsp cracked black pepper (shortening), for frying
1 tbsp sugar
1 under-ripe papaya or paw paw, peeled, deseeded and roughly chopped
175ml/6fl oz/1/3 cup palm or cider vinegar
2 small bay leaves
salt

SWEET AND SOUR PORK WITH COCONUT SAUCE

Marinate the pork, garlic, paprika, black pepper, sugar, vinegar and bay leaves for 2 hours. Add the stock and coconut.

Simmer gently for 30—35 minutes, re-move pork, and drain. Heat the oil and brown the pork evenly. Remove and drain.

Return the pork to the sauce with thel papaya or paw paw, season and simmer 15-20 minutes. Add garnishes and serve.