Coconut Spice with South American Ingredients
Aloha,
How’s it? As they’d say in Hawaii, here is my coconut spice mix that is simple and can be used on several protein options; tofu, garbanzo beans, chicken, fish, pork, and beef. I like to use the first three options.
Living in South America, especially Montevideo, Uruguay as a foodie slash chef, can be challenging and pricey. I am so adamant on honoring the proper ingredients for a dish that I make everything hard for myself. Sometimes opting out of cooking a specific meal because I can’t find or re-create an ingredient.
This coconut spice’s origin is Indonesian. Your local friends and expat friends will go insane with the spices!
Serves: Up to 8 people
Prep Time: Up to 10 minutes
Cook Time: None
Ingredients and Preparation:
Ingredients:
1. 1 bottle or can of coconut milk
2. 8 dried red chilies or 1 T hot chili powder
3. 1 T dark brown sugar
4. 4 crushed fresh garlic cloves
5. 1/2 t diced fresh ginger
6. 4 salted peanuts or cashews
7. 1 t black pepper
8. 1/4 t fresh cumin powder
9. 2 t coriander powder
10. 1 cinnamon stick
11. Freshly ground sea salt
Preparation:
1. Dry toast the ingredients sans coconut milk for less than 5 seconds over low heat. Turn off heat.
2. In a food processor or mortar and pestle, create a paste, crushing the ingredients together.
4. In a food processor, in paste format, add the coconut milk. Process until all ingredients are fully incorporated.
5. Salt according to taste, let cool and store in the fridge for 3 days.
Mahalo,
Odeliza Jacoba
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