I had a dinner with Juhana the other week, Juhana being the blogger behind an interesting (and may I say sophisticated) nutrition/health blog Aamiainen ruohikolla. Among other things, mostly nutritional, we discussed some new meal inventions. We are both devoted fans of coconut milk and Juhana told about his reoccurring desire to mix coconut milk, champignons and fresh coriander. Sounds lovely! And is.
Juhana works his Magic
- fresh champignons
- (veggies such as eggplant, cauliflower, cabbage and/or bellpepper)
- coconut milk
- fresh coriander (aka cilantro)
- turmeric, curry and possibly some sliced fresh ginger
- salt
Heat a little coconut oil in a pan and chop mushrooms and veggies, let fry or almost roast for a good while. Add a generous amount of coconut milk and continue cooking until the liquid’s gone down a bit. Season with salt and chop a whole bunch of fresh coriander, mix. After adding coriander take off the heat and prepare to eat.
Goes well as it is but is also excellent with some “paleo rice” (not cauliflower this time) by which I mean just some chopped salad or thinly sliced cabbage. The taste combo works big time!
Yummy! Which coconut milk Juhana was using?
Comment by Lotta — 18.5.2010 @ 8.22
Miss Supreme Mule, thanks again for your nice dinner company and compliments! 🙂
Lotta, it varies. I find the Santa Maria coconut milk quite tasty, but I season this food with turmeric and curry (and sometimes also with sliced fresh ginger), so the taste of the coconut is not the topmost.
Comment by Juhana — 18.5.2010 @ 23.48
Lotta, well there, the expert replied! 🙂 I love Aroy-D as I think I’ve mentioned, the one available in oriental supermarkets in Hakaniemi area such as Vii voan. Which is your favourite?
Juhana, you’re to most welcome! I enjoyed the dinner and discussion as well 🙂 And I also added the spices you used in the recipe so it’ll be authentic. And yellow. 🙂
It’s funny how using coconut milk quite often does not result in a very coconutty taste but rather just tender and creamy. I like it. Of course it’s possible to enchance the coconutness but it works well as a substitute for normal cream as well. Very usable. 🙂
Comment by ylimuuli — 19.5.2010 @ 6.45
Perhaps I should add that coriander is known as cilantro in many cultures. I use it as fresh leaves (the ground seeds will not do). Tofu, sweet potato and broccoli go well with this recipe. If broccoli is used, it should be added only a few minutes before serving so that it is still al dente (crunchy).
Comment by Juhana — 19.5.2010 @ 8.40
Juhana, oh my, the recipe just had a total transformation 😀 Thank you for the extended guidance, am gonna try adding some broccoli next time 🙂 By the way, I also think that eggplant goes superbly with mushroom, the texture’s so similar!
Comment by ylimuuli — 19.5.2010 @ 15.36
Hi, you are welcome. I am sure that the eggplant goes well with that also. I will try it.
Comment by Juhana — 19.5.2010 @ 20.12
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