Coconut Milk Corned Beef And Cabbage Recipes
KAPISI PULU - CABBAGE AND CORNED BEEF IN COCONUT MILK
This recipe can be claimed by Tongan's Samoan's and Fijians (so my girlfriends tell me). For convenience you can use canned corned beef, but my friend now cooks extra corned silverside and then makes this the next day. This recipe was sourced from my Samoan & Fijian friends and from http://www.eua-island-tonga.com/Tongan-recipes.html
Provided by Coasty
Categories Meat
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the cabbage leaves on foil paper to make a cup shape. (It would help to put all these in a round cake tin). Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream.
- Wrap the foil around and bake in a moderate oven for about 1 to 1 1/2 hours.
COCONUT MILK CORNED BEEF AND CABBAGE
I was craving corned beef and cabbage recently, but the thought of doing the same old New England boiled dinner had me yawning. I tried to think of some new, interesting braising liquid, and that's when I remembered I've never had something stewed in coconut milk that I didn't like. The coconut milk gave the broth a subtle sweetness and richness that I was really happy with.
Provided by Chef John
Categories Corned Beef
Time 4h
Yield 6
Number Of Ingredients 13
Steps:
- Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.
- Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
- Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.
Nutrition Facts : Calories 754 calories, Carbohydrate 26 g, Cholesterol 124.2 mg, Fat 57.1 g, Fiber 5.7 g, Protein 35.9 g, SaturatedFat 29.8 g, Sodium 377.3 mg, Sugar 6.1 g
CORN ON THE COB COOKED IN COCONUT MILK
A really simple side dish which originates from the Caribbean. My Guyanese husband introduced it to me whilst we were visiting Guyana and this is my adaptation of it. It has become a firm favourite. It's a good recipe to experiment with, changing quantities and types of herbs and spices. Low fat coconut milk can be subsituted for the full fat.
Provided by Ambrosia 2009
Categories South American
Time 15m
Yield 4 cobs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Shuck the corn, wash, and chop off each end.
- Add the herbs/spices to a saucepan with the coconut milk and simmer the corn gently in it for around 10 minutes until the sauce is thickened and the corn is tender. Spoon the sauce over the corn and serve speared onto corn forks or toothpicks, or prepare for messy fingers! Spoon up any leftover sauce.
Nutrition Facts : Calories 288.7, Fat 23, SaturatedFat 19.5, Sodium 67.4, Carbohydrate 22.2, Fiber 2.1, Sugar 6.4, Protein 5.4
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