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Article: The Main Ingredient: Grate, simmer, strain?; No need; canned coconut milk is good as homemade
- Article from:
- Sunday Gazette-Mail
- Article date:
- July 22, 2007
- Author:
CopyrightCopyright 2007 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
"OH, don't buy that!" I (Tara) looked up to find an older Asian
man pointing to the can of coconut milk in my shopping basket.
He went on to explain, politely but very firmly, that I could make
my own coconut milk and it would be better. All I had to do, he said,
was grate some fresh coconut, simmer it with water and strain the
resulting milk.
(This is why I love shopping at international markets. Interesting
people and free cooking lessons.)
Well, I bought the canned coconut milk anyway. I'm not all that
handy with a coconut. I don't own any of the special coconut-grating
tools Asian and Indian cooks use. So it takes me a good half-hour to
pry the ...