Posted on Leave a comment

Coconut fried rice

Coconut fried rice

5 cups Jasmine Rice washed and drained

6 cups Chicken stock

2 (400ml) cans coconut milk

1 large onion chopped

3/4 cup cooking oil

2 lbs frozen mixed vegetables thawed and patted dry with paper towel

1/2 medium cabbage sliced

1 large green pepper chopped

1 -2 habanero pepper finely chopped

8 franks hotdogs chopped (optional)

1/2 tsp turmeric powder

Preheat oven to 400 degrees

Mix in the coconut milk and chicken stock. Stir and taste for seasoning. Adjust as needed.  Add the washed and drained rice. 

Cover pan tightly cook until rice is done when all liquid is absorbed and the rice is soft but not mushy.

Heat up oil in a sauce pan, then sauté onions and garlic till onions is translucent.

Add the Shrimps stir fry for about 2 minutes.

Add mixed veggies to the mix and stir fry on medium low heat until the remaining moisture from the frozen veggies evaporates. This takes about 8 minutes. 

Stir, taste for seasoning and adjust accordingly. Turn off heat and set aside. Add the rice.

Serve hot.

Posted on Leave a comment

Toasted Coconut Flakes


Toasted Coconut Flakes

  • 1 medium coconut
  • 2 tablespoons granulated sugar (heaped)
  1. Break coconut open with the blunt side of a butcher knife (note: have a bowl nearby to collect the coconut water). Hold the knife in one hand then hold the coconut in another hand. Hit the coconut with the knife several times around its perimeter until it opens up. Pour coconut water into bowl and set aside.
  2. Shred the coconut using the small shredding side of a box grater. Alternately, use the shredding function of your food processor.
  3. Place coconut and sugar into a non-stick pan on medium heat. Keep stirring until the coconut turns a beautiful golden brown color. This takes about 15 minutes.
  4. Spread on a tray to cool then enjoy!