Taiwan Sweet Bananas In Coconut Milk Sauce Food

SWEETENED BANANAS IN COCONUT MILK

Steps:

• Bring the coconut milk to a boil in a pot. Add the bananas to the coconut milk and cook until tender, about 15 minutes. Dissolve the sugar and salt into the mixture. Stir the coconut cream through the mixture. Remove from heat; serve hot.

SWEET BANANA AND COCONUT MILK SOUP: CHE CHUOI

Steps:

• Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
• Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.

TAIWAN SWEET BANANAS IN COCONUT MILK & SAUCE

Steps:

• In medium stockpot add bananas, coconut milk, ginger, five spice and powdered sugar.
• Simmer, turning bananas gently. Cook 15 minutes.
• Note: After the above is cooked, for a wonderful sauce over gingerbread or vanilla ice cream, do the following:
• Taiwan Sweet Sauce.
• 2 tsps cornstarch in 1/2 cup cold water, dissolve. Mash the bananas. Add the cornstarch mixture to the coconut milk and mashed bananas. Stir contantly so it will not burn. Stir until thick and glossy. Chill. Spoon over dessert.

CARIBBEAN CHICKEN IN COCONUT MILK

Steps:

• Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
• Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
• Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
• While chicken is simmering, boil the rice until tender, drain.
• To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

HOT BANANAS IN COCONUT MILK

Steps:

• Peel the bananas and cut into bite-sized pieces.
• In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
• Add the bananas.
• Bring back to a boil, then turn down the heat and simmer for 2 - 4 minutes, until the bananas are tender but not mushy.
• Serve hot, sprinkling extra cinnamon on top if desired.