
Swordfish is one of the few types of fish that can handle bold flavors well, which is why I chose it for this dish, as bold flavors were exactly what I had in mind. Continue reading “Swordfish in Coconut Milk and Green Curry Sauce”
Tasty recipes from chef Ronit Penso's kitchen
Swordfish is one of the few types of fish that can handle bold flavors well, which is why I chose it for this dish, as bold flavors were exactly what I had in mind. Continue reading “Swordfish in Coconut Milk and Green Curry Sauce”
Coconut milk is one of the key ingredients when it comes to dairy free, vegan and gluten free desserts. It has wonderful aroma and creamy texture, and is loved by all. Continue reading “Coconut Milk Tapioca Pudding with Rum and Pineapple”
With the days finally getting a bit cooler, it feels it’s time to start cooking warmer dishes. However, it’s still not really cold enough for heavier and heartier dishes, so I’ve decided on meatballs with a relatively light sauce. Continue reading “Pork Meatballs with Coconut Milk and Peanut Butter Curry Sauce”
Coconut milk and peanut butter sauce, in all kinds of variations, is one of my favorites: its velvety texture, and its wonderful flavors, ranging from savory to sweet to spicy and to slightly acidic, always work so well, especially with seafood. So, when I was about to prepare a dinner with a fairly large amount of shrimp, I’ve decided to use the sauce as a base for the dish. Continue reading “Shrimps and Rice Noodles with Coconut Milk and Peanut Butter Sauce”
Minced pork dishes are known in different Asian cuisines. This quick way of cooking the meat, with lots of flavors and fresh ingredients, makes it perfect for a light lunch.
The version I have here was heavily inspired by the Thai cuisine, but it doesn’t follow any traditional recipe, and cannot be considered authentic/ethnic by any means. Continue reading “Minced Pork with Coconut Milk and Curry”
When entertaining a large party, it’s always a good idea to serve a dessert buffet, with small portions of a few items, that the guests can help themselves to, according to their taste. On such a buffet, dairy-free, gluten-free, low sugar or vegan options are likely to please not only those who have dietary concerns, but rather, all the guests, especially after a fairly heavy dinner. Continue reading “Coconut Milk Pudding with Fresh Fruits”
When I cook lobster tails, it’s usually for one purpose: lobster rolls (see a recipe HERE). However, since it’s quite a summery dish, it didn’t feel right to prepare it in this current cold weather. So, I’ve decided to mix the cooked lobster with some warming, spicy-sweet coconut milk dressing instead. Continue reading “Lobster Tails Salad with Mango and Coconut Milk Dressing”
Wonton wrappers are a wonderful versatile item that I love using. Once filled, they can be steamed or fried, or turned into quick ravioli dishes. In the recipe here I’ve used them to prepare mini egg rolls and cooked ravioli, filled with a delicious duck filling. Continue reading “Wonton Wrappers with Pineapple-Coconut Milk Duck Filling”
Panna cotta (“cooked cream” in Italian) is a popular Italian dessert. The basic form contains very few ingredients: heavy cream, sugar and gelatin. It doesn’t require baking and is easy to make and serve, as it can keep in the fridge until ready to serve. No wonder it became such a popular dessert all over the world. Continue reading “Coconut Milk Panna Cotta with Honey, Lime and Ginger”
This tasty and versatile sauce combines two of my favorite ingredients – peanut butter and coconut milk. Continue reading “Spicy, Sweet and Fragrant: Peanut Butter-Coconut Milk Sauce”