Latest news with #coconutmilk
CBC
30-06-2025
- Entertainment
- CBC
This strawberry-lime dirty soda tastes like a vacation in a glass
This strawberry-lime dirty soda is inspired by a classic Italian soda, but with a tropical twist. The fruity, fizzy drink is finished with a splash of coconut milk, which makes it taste like a vacation in a glass. Scroll down for more ways to stir up this refreshing zero-proof sipper — but the flavour combinations are endless, so you can experiment all summer long! Ingredients 3 strawberries, hulled 1 tbsp strawberry jam 1 tbsp lime juice Ice Lime slice or wedge Lime soda ¼ cup coconut milk Preparation Add strawberries, jam and lime juice to a highball glass, and use a muddler to mash the fruit until it is broken down. Top up the glass with ice, add a lime slice, then fill the glass about two-thirds of the way with lime soda. Slowly pour in the coconut milk over the back of a spoon to create a layered look. Adjust the sweetness to taste and serve. Makes 1 drink Variations Mango-lime: ¼ cup chopped mango, 2 tbsp maple syrup (or to taste), 1 tbsp lime juice, lime soda, ¼ cup coconut milk Blueberry-lemon: ¼ cup blueberries, 2 tbsp maple syrup (or to taste) or 1 tbsp blueberry jam, 1 tbsp lemon juice, lemon soda, ¼ cup coconut milk
Malay Mail
24-06-2025
- General
- Malay Mail
Savour Penang white curry mee, salted butter ‘kopi' and an excellent dry chicken curry ‘wantan mee' at Kopitiam Home Delight in Bandar Teknologi Kajang
KAJANG, June 24 – At first glance, it resembles a typical bowl of curry mee but for the pale, coconut milk-laced soup. This, of course, is the famous Penang White Curry Mee. Ah, but we aren't in George Town but in a somewhat obscure coffee shop in Bandar Teknologi Kajang. Surrounded by car workshops and hardware stores, Kopitiam Home Delight can be a bit of a challenge to locate. Kopitiam Home Delight in Bandar Teknologi Kajang. — Picture by CK Lim But those willing to drive a few rounds looking for an available parking bay will be well rewarded by a transformative bowl of noodles. Transformed, once you stir in the big dollop of curry paste – an enticingly deep chilli red – into the creamy white broth. There are the other ingredients, sure: the toothsome noodles; slices of tender, poached chicken; slippery cubes of pork blood; slivers of bouncy cuttlefish; plump seehum (blood cockles); crunchy bean sprouts; and chewy taupok that soaks up all the goodness. Salted Butter Kopi (left). Butter and Kaya Toast (right). — Pictures by CK Lim But the real magic lies in that marriage of coconut milk broth and fiery curry paste. Full of heat and umami, complex and comforting in equal measure. There is more to Kopitiam Home Delight than its Penang White Curry Mee though. We begin the way we do at every kopitiam we visit; kopi, roti bakar and half-boiled eggs. This is both a ritual and a necessity for us after all these years. One of us will order a robust cup of kopi O as always; the other more adventurous, trying a frothy cham or a hor ka sai whenever the opportunity presents itself. Kopitiam Home Delight's beverage menu offers a Salted Butter Kopi, so naturally we had to try it. You might not think butter belongs in coffee, but that pat of salted butter turns the traditionally bitter brew into something smoother and aromatic. This is a cup that is savoury, silky and smoky all at once. Dip some butter and kaya toast into this, and you might forget to save some to dip into your half-boiled eggs! (We certainly did.) While waiting for our noodles, we can't help but notice the cartoon mural on the feature wall; itself an unusual shade of turquoise not commonly used in other kopitiams. Whimsical and – dare we say – kawaii, these illustrations paid homage to familiar Cantonese opera characters. It's a touch of homey-ness that pervades the entire shop. Indeed, the dining space is clean and unostentatious. A place for regulars to gather, enjoy a meal and catch up on the latest news. That is, a true kopitiam for kopitiam lovers like us. Our mains – the noodles – arrived not long after we had finished our toast and half-boiled eggs. Truth be told, I hadn't expected much when I ordered the Dry Chicken Curry Wantan Mee. Something saucy rather than soup-based, for variety. But sometimes, a casual choice delivers an unexpected jolt of delight. Let's begin with the wantan mee: taut and springy, with that unmistakable 'QQ' chew the Taiwanese revere. Not the soft, forgettable kind but noodles with a real bite. More al dente, in fact, than the pastas at many an Italian restaurant in KL. Both the chicken and curry are well matched: the former tender and properly seasoned; the latter is well spiced, redolent with the aroma of a good curry paste. Elevated beautifully by a handful of crispy fried pork lard, this dish is a very welcome surprise. Ultimately, it's the Penang White Curry Mee that is the star of the show here. An utterly rich and creamy bowl that most tables order; at least a bowl if not two. Sometimes the supporting cast can shine too – it's the intense Salted Butter Kopi and excellent Dry Chicken Curry Wantan Mee that will have me returning for more. Kopitiam Home Delight 家喜茶室 No. 4, Jalan 1/6, Bandar Teknologi Kajang, Selangor Open Mon-Sat 7am-4pm; Sun closed Phone: 016-698 8012 • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
Irish Times
07-06-2025
- General
- Irish Times
Spiced coconut and cauliflower soup with peanut rayu
Serves : 2 Course : Lunch Cooking Time : 15 mins Prep Time : 5 mins Ingredients 2tbs vegetable oil 350g cauliflower 1 onion, diced 2 cloves garlic, chopped 300ml coconut milk 300ml vegetable stock Sea salt and black pepper 1tbs ground coriander ½tbs ground cumin 1tsp chilli flakes For the topping: 1tbs peanut rayu Zest of half a lime Place a saucepan on the heat and add the oil. Chop the cauliflower into small florets and add to the pan along with the onion and garlic. Cook for about five minutes on a medium heat, stirring occasionally, until the veg begins to caramelise evenly, then add the coconut milk and stock and stir to bring together. Season with salt and pepper, then stir in the coriander, cumin and chilli flakes and bring to the boil. Then turn down the heat to low and allow to simmer for 10 minutes, before removing from the heat and allowing to cool slightly. Place in a blender and blend until smooth (add a little more stock if too thick). Spoon into bowls, then top with some peanut rayu and garnish with some lemon zest.
