If you visit Hawaii, or indeed any Polynesian island, you are sure to notice that coconut finds its way into many dishes. In fact, coconut composes up to half of the typical diet in some areas of Polynesia. This fruit grows on the ubiquitous palm tree, which can be spotted on nearly every island in this area of the world. It is grown both for decoration and for its many delicious uses in both sweet and savory dishes. If you're planning a luau party or simply love the delicious flavors of Hawaii, start cooking with fresh coconut.
Nearly every part of the coconut fruit has some culinary use. The white fleshy part, or meat, is used in a wide range of traditional Polynesian dishes. The coconut water, found in the central cavity of the coconut, is a highly nutritious and refreshing drink. When grated coconut meat is processed with water or milk, the result is coconut milk or coconut cream. This can be further processed into coconut oil. The oil of the coconut is frequently used for cooking (especially frying at high temperatures), making margarine, and even in beauty products.
Coconut can be found in a wide variety of dishes originating from Polynesia. For example, grated coconut can be added to soups or stews, or sprinkled on top of cakes and other desserts. Coconut cream can be used as a thickener, though its most well-known use is in the pina colada, a tropical drink made with rum and pineapple.
In Tahiti, one of the most popular dishes is Poisson Cru, a mixture of raw fish marinated in lime juice and coconut milk. Another popular meat dish using coconut is Papaya Chicken, a mixture of coconut milk, papaya, and chicken. Mahi, a flaky white fish, is one of the most popular seafood dishes in Hawaii, and it is used in numerous recipes using coconut milk. For dessert, try Faraoa coco (coconut bread) or Poe, a taro root pudding flavored with banana, vanilla, or papaya and topped with coconut milk.
If you want to start using fresh coconut in your cooking, you might be unsure where to begin, as it's not found in many American dishes. The thick outer shell makes coconuts somewhat tricky to open. While monkeys open them by throwing them at rocks, the best way is to use an ice pick or screwdriver to pierce the eyes, which allows you to drain the liquid. Then, cook the coconut in the oven for about twenty minutes, followed by wrapping it in a towel and hitting it with a hammer to get it to open.
If your Polynesian recipe calls for grated coconut, one coconut produces between three and four cups of grated flesh, which can be stored in the refrigerator for a few days before use. If it's coconut milk you're after, mix a cups of loosely packed, grated coconut with a cup and a half of water from the coconut, found in the central cavity. Then heat it and strain it to produce coconut milk for your recipe. This process can also be done with a blender. The finished coconut milk can be used in a variety of both sweet and savory dishes at your next tiki party.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น