"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Wednesday, 30 May 2012

Coconut milk extract

You need:

  • Grated coconut (of one medium sized coconut)
  • Boiled cooled water - 2 cups


1. In a grinding jar, place the grated coconut with half cup of water and grind well.

2. Sieve the coconut and retain the milk. Set aside. This forms the first (thick) milk.

3. The sieved grated coconut goes back to the jar with 1.5 cups of boiled cooled water and ground well.

4. Sieve through and set aside the milk. This forms the second (thin) milk.

*Some recipes calls for three milk stages. In this case, ensure that when you take the second milk, take only 1 cup of boiled, cooled water and then the third milk take 1.5 cups of boiled cooled water.

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