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Iscrem Kathi Sai Khing Wan (Coconut Milk Ice-Cream W/candied

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Thai 1 Servings

INGREDIENTS

1 c Sliced ginger
2 c Water
1 1/2 c Palm sugar
Baking soda (sodium bicarbonate)
Lime juice
2 c Coconut milk
1 c Water
1 c Corn kernels, pureed
1 ts Vanilla or rosewater (optional)
1 pn Salt
2 tb Shredded coconut (see below)
1/2 c Sugar (up to 1)
1 Pineapple

INSTRUCTIONS

CANDIED GINGER
ICE CREAM
ADDITIONAL
This I suppose is what everybody wants when most of the web is situated in
lands where winter is starting, and there is probably snow on the ground...
Still I had to wear winter clothing the morning - the temperature was down
to 24C (75F) when I left for work and my teeth were positively chattering.
In order to get the correct effect in the ginger it is 'distressed' a
little first. We do this by rolling it through a heavy roller designed to
tenderize dried squid. However you should be able to get a similar effect
with a pasta roller or even a rolling pin. The slices should be of uniform
thickness so I suggest a sharp kitchen slicer rather than a hand held
knife.
For restaurant presentation the slices of ginger are cut to uniform pretty
shapes using small confectioners' biscuit cutters, or the type used to cut
out cake decorations.
so: first preparation of the candied ginger.
METHOD: If you are using tender young ginger you may leave the skin on.
Older ginger should be peeled. This may be easier after it has been sliced.
slice the ginger into uniform roundels about an eighth of an inch thick,
and then roll them until they are half the original thickness. Dust the
ginger lightly with the baking soda, and leave to stand for about 10
minutes.
Remove the baking soda by vigorously brushing with a stiff bristled brush
to produce a slightly matte texture to the surface, and then immerse in
lime juice for an hour. This has the effect of heightening the flavor, and
also giving the ginger a delicate pink color.
Bring the water to a boil, and stirring continuously add the sugar a little
at a time until all is dissolved and forms a sticky, syrupy consistency. If
necessary add a touch more water to ensure all the sugar is dissolved.
Reduce the heat to very low and add the ginger slices and simmer, very
gently, for 10 minutes, then turn off the stove and allow the ginger to
cool naturally. Remove the ginger from the liquid and drain it (you don't
have to be overly enthusiastic about this, but it shouldn't be too wet
either), and put it in a sterile preserving jar, and keep in the
refrigerator for at least a week before use. Reserve the ginger syrup in
another sterilized jar, to pour over the ice cream.
Ice Cream: Ice cream is clearly not "authentically Thai" in the sense that
it has been served for hundreds of years (Thailand is a tropical country
and without modern refrigerators it is very difficult to make ice cream),
but it is now widely available and very popular. However two things are
uniquely Thai: firstly it isn't made with animal milk, but with coconut
milk, and secondly it is not usually flavored with fruit, but rather with
savories such as corn, sweet potato, or herbs.
METHOD: In a dry wok or skillet, over medium heat, toast the coconut 'meat'
until golden brown, and set aside to cool.
Split the pineapple in half lengthwise, and scoop out the woody heart of
the fruit and then place the two halves in the refrigerator to cool.
Combine the coconut milk and water, and warm it, then stir in the sugar,
and stir until dissolved.
In a liquidiser/blender, puree the corn kernels (or use a can of creamed
corn), and then stir it into the coconut milk, combining thoroughly. Add
the rosewater if you are using it, and a dash of salt and taste for flavor
balance. Transfer to a mixing bowl and, with a hand beater, whisk to
thoroughly to incorporate air. Pour the mixture into the two hollows in the
pineapples and transfer to the ice box, and chill until set. Any extra ice
cream can be cooled in ramekin dishes or similar.
Serving: Slice the pineapple into horizontal slices, and serve to the
diners with any excess ice-cream also shared out, decorating each slice
with pieces of candied ginger. Fold the fried coconut into the reserved
ginger syrup, and pour over the slices of ice cream, decorate with mint and
lime leaves.
Posted to CHILE-HEADS DIGEST V3 #180
From: "Col. I.F. Khuntilanont-Philpott" <colonel@korat1.vu-korat.ac.th>
Date: Sat, 7 Dec 1996 14:21:57 +0700

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