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Coconut sauce...a lot of this kind of cooking goes by feel....hence the lessons....

Veteran Member
2044 posts
Joined: Apr 17, 2006


Posted to Thread #16349 at 12:50 pm on Oct 2, 2009

when ever I get the chance I try to sit in other peoples cooking sessions, specially if it is in a new part of the world, one learns so much more by watching than by following a recipe.

Coconut sauce for Chicken, Sweet Potato Soufflé etc

2 TBL dried coconut powder (heaped)
1/2 cup water
1/2 cup cream
1oz butter
1 TBL spoon Rum
1 minced garlic clove (large)
1 tsp sugar
1 tsp hot pepper sauce (not Tabasco)
1 seasoning pepper, deseeded and cut in half
Pinch salt

Meld the powder with the water
Add rest of ingredients and cook back
till thickened a bit.

Taste and add a little more rum, and a little more hot sauce depending on how hot and rum-my you want it.
I use dark Mount Gay but rums vary so much in flavour as do hot the moment I am trying out different bottled sauces and I rather prefer adding a Thai style hot sweet chili sauce Be very careful as to what brand hot sauce you use, dont over power the flavour of the coconut.
I also use a can of coconut milk and NO cream....the sauce is good but not as great as the powdered sauce.

Wine does not make you fat, it makes you lean/against walls, tables, chairs, floors and ugly people.

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