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Five spice is used as a spice rub for chicken, duck, goose, pork, and seafood, in red cooking recipes, or added to the breading for fried foods. [2] Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. Canned spiced pork cubes is very popular as well. Five spice is used as a marinade for Vietnamese broiled chicken.
Confection made from coconut milk, jaggery, and rice flour Espasol: A cylinder-shaped Filipino rice cake prepared with rice flour, cooked in coconut milk and sweetened coconut strips, and then dusted with toasted rice flour. Ginataan: Generic term for entrées or desserts simmered in coconut milk Ginataang alimango: Mud crabs in coconut milk
If rice flour and coconut milk are the main ingredients, such congee is known as kiriya. If finger millet flour and water is used, it is known as kurakkan anama. If coconut milk is added, the dish is called kurakkan kenda. If sago is used, such congee is known as sawu kenda.
Cincaru, a small fish, deep fried and stuffed with sambal belacan or any other spice. Enchi kebin, deep-fried chicken pieces marinated in a paste of coconut milk and rempah (spices). Itek tim or kiam chhai ak thng, a soup of duck, preserved mustard greens and cabbage flavoured with nutmeg, Chinese mushrooms, tomatoes and peppercorns.
The thick yellowish coconut milk based soup contains ground (dried shrimp) to give it unique taste. [24] Bogor Laksa (Laksa Bogor) is perhaps the most famous laksa variant in Indonesia from Bogor, West Java. The thick yellowish coconut milk-based soup is a mixture of shallot, garlic, candlenut, turmeric, coriander, lemongrass and salt.
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then ...
Nasi liwet – Indonesian rice dish; Nata de coco – Chewy, jelly-like food produced by fermenting coconut water; Nuomici – Glutinous rice pastry with coconut powder and mungo cream; Oil down – Grenadian stew
In Colombia and Panama, the grated flesh of coconut and coconut milk are used to make sweet titoté, a key ingredient in making arroz con coco (coconut rice). Coconut milk is used to make traditional Venezuelan dishes, such as majarete (a typical Venezuelan dessert), and arroz con coco (the Venezuelan version of coconut rice). [citation needed]
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