Coconut Chicken Katsu

 This was soooo delicious that my picky teenager even ate it and asked for more!  This is from Food and Drink Holiday 2022

TONKATSU SAUCE
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) fancy molasses
 
COCONUT CHICKEN KATSU
8 boneless, skinless chicken thighs
Salt to taste
1/2 cup (125 mL) all-purpose flour
3 large eggs, beaten
2 cups (500 mL) unsweetened medium desiccated coconut
2 cups (500 mL) vegetable oil
Flaky sea salt to taste
Steamed rice, finely sliced green cabbage and lemon wedges for serving

1. For the tonkatsu sauce, whisk ingredients in small bowl until combined. (Sauce will keep, covered and refrigerated, up to 1 month.)
 
2. For the chicken katsu, place a piece of plastic wrap on a large cutting board, top with four chicken thighs. Cover with another sheet of plastic wrap. Gently pound chicken with a meat mallet or heavy-bottom pot, until it’s about 1/2-inch (2-cm) thick. Transfer to a baking sheet. Repeat with remaining thighs. Season with salt.
 
3. Place flour, beaten eggs and coconut into three separate shallow bowls or pie plates.  Working one at a time, dredge chicken in flour, shaking off excess. Dip into egg, letting excess drip off. Finally, dredge in coconut. Place coated chicken on baking sheet.
 
4. Preheat oven to 350°F (177°C). Place a wire rack over a rimmed baking sheet.
 
5. Place vegetable oil in a large, deep skillet or Dutch oven. Heat over medium heat to 350°F (177°C). Working two at a time, fry chicken until golden brown, 1 to 2 minutes per side. Place on rack and sprinkle with flaky salt. When chicken is all browned, bake until cooked through, 3 to 4 minutes. Slice chicken pieces into 1/2-inch (1-cm) strips. Drizzle with tonkatsu sauce. Serve with rice, sliced cabbage and lemon wedges.

Serves 4

Thai Coconut Soup with Shrimp and Mushrooms

 This is a nice light soup with a lot of flavour and really simple to make.

2 inch piece of ginger

zest of 1 lemon

zest of 1 lime

2 cans (each 398 ml) full fat coconut milk

1 cup water

1/2 tsp red pepper flakes

2 tbsp oyster sauce

2 tsp granulated sugar

1 cup thinly sliced cremini mushrooms

350 g shrimp peeled and deveined

2 tbsp fresh lime juice

1/4 cup packed cilantro leaves, plus more for serving

Peel and slice ginger.  In a large pot, heat coconut milk, water, ginger, lemon and lime zest, and red pepper flakes over medium height.  Bring to a boil, then reduce to a gentle simmer.  Cook 5 minutes.  Add mushrooms.  Cook until tender 3 to 4 minutes.  Add shrimp. Simmer until pink and cooked through 2 to 5 minutes.  Remove from heat.  Add lime juice and cilantro.  Garnish with more cilantro leaves and serve.

Serves 4

Coconut Rice Pudding

Rice Pudding has always been a comfort food in my house…home made of course.  This is a nice take on the classic.  From Food and Drink Spring 2016.

4 1/2 cups whole milk (I used 1% - it isn’t as creamy but is a little heart healthier)
2 cups sweetened, shredded coconut
1/4 cup arborio rice
1/4 tsp vanilla extract
1/8 tsp coconut extract
1/2 cup whipping cream

• In a medium saucepan, bring the milk and coconut to a boil, stirring .  Turn off the heat and allow the milk to steep for 1 hour.  Strain the mixture, pressing on the solids, to extract as much milk as possible.  Discard the coconut.  Measure the milk-you should have 4 cups.  If not top up with additional plain milk, and return it to the saucepan.
• Bring the coconut infused milk to the boil.  Add the rice and the vanilla and coconut extracts.  Reduce heat to a low simmer.  Continue simmering, stirring occasionally until the rice is tender and the milk has a loose pudding like consistency, about 45 to 50 minutes.
• Transfer to a bowl and cool completely either in the fridge or by placing over another bowl filled with ice water. The pudding will stiffen upon chilling.  This mixture can be made in advance and refrigerated for up to 2 days. 
• On the day of serving, beat the whipping cream to stiff peaks.  Fold one third of the cream into the rice pudding, then finish by folding in the remaining two thirds of cream.  SErve immediately or refrigerate until serving.

Serves 6 to 8

Individual Coconut Cream Pies

This is made in two 4-inch rings.  If you don't have these rings, you can still make the pies.  Draw two 4 inch circles on parchment paper, then place paper on a baking sheet and use as a guide to form the bases of the pies.  Once baked and cool, wrap a double thickness 1 1/2 inch parchment strip around the base and secure with tape or a paper clip.  From Food and Drink 2002.

BASE
1/2 cup graham crumbs
3 tbsp melted butter
1/4 tsp ground ginger

FILLING
2 egg yolks
3 tbsp granulated sugar
1 tbsp cornstarch
1/4 tsp vanilla extract
3/4 cup light coconut milk
1/2 cup whipping cream
2 tsp coconut liquor, optional
1/4 cup toasted coconut

1. Preheat oven to 350F.  Place two 4 inch rings on a parchment lined baking sheet.  Mix crumbs, butter and ginger together.  Place half the mixture into each ring and press down to form a base.  Bake 10 minutes.
2. Leave rings on baking sheet and when cool, line each ring with a strip of parchment paper.  Secure end of strip with a piece of tape.
3. Whisk egg yolks and 2 tbsp sugar together until light and sugar is dissolved.  Add cornstarch and vanilla.  Whisk until well mixed.  In a small saucepan, bring coconut milk to a boil.
4. Gradually pour hot coconut milk onto egg mixture.  Whisking continually.  When completely mixed pour back into saucepan and bring to the boil, whisking.  Boil for 1 minute then divide between prepared rings. Smooth top, then cover by pressing plastic wrap directly onto the surface.  Chill.
5. Whip the cream with remaining sugar and liquor, if using, until stiff.  Top tarts with cream and toast coconut.  Chill until ready to serve.
6. To serve, place on plates using a spatula.  Remove rings and parchment.

Serves 2

German Chocolate Cake

Perfect for Christmas!!!!

1 - 4 ounce package German sweet cooking chocolate coarsely chopped

1/3 cup water

1 2/3 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter

1 cup sugar

1 tsp vanilla

3 egg yolks

2/3 cup buttermilk

3 stiff beaten egg whites

Coconut Pecan Frosting

1. Grease and lightly flour two 8 x 1 1/2 inch round baking pans; set aside.  In a small sauce pan combine chocolate and water; cook and stir till chocolate melts.  Cool.  Stir together flour, baking soda, and salt.  In a large mixer bowl beat butter on medium speed of electric mixer about 30 seconds.  Add sugar and vanilla; beat till fluffy.  Add egg yolks, one at a time, beating well on medium speed.  Beat in chocolate mixture.
2. Add the dry ingredients and buttermilk alternately to beaten mixture, beating after each addition.  Fold in beaten egg whites.  Turn cake batter into prepared pans.  Bake in a 350 oven for 30 to 35 minutes or til cake tests done.  Place the cake layers on wire racks; cool for 10 minutes.  Remove from pans; cool thoroughly.  Fill and frost top with coconut pecan frosting.  Makes 12 servings.
3. Coconut Pecan Frosting:  IN a medium saucepan beat 1 egg slightly.  Stir in 2/3 cup sugar, one 5 1/2 ounce can evaporated milk, and 1/4 cup butter.  Cook and stir over medium heat about 12 minutes or till mixture is thickened and bubbly.  Stir in one 3 1/2 ounce can (1 1/3 cups) flaked coconut and 1/2 cup chopped pecans; cool.