Coconut Nantu Recipes

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COCONUT NOODLES



Coconut Noodles image

This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."

Provided by Amanda Hesser

Categories     dinner, main course

Time 20m

Yield serves 4

Number Of Ingredients 19

1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes
1 teaspoon fish sauce
Sea salt
1/4 cup peanut oil
1/4 teaspoon turmeric
1 small sweet onion, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon sweet paprika
20 1-inch cubes fish cake, deep-fried
5 cups chicken broth
1/4 cup roasted chickpea flour
2/3 cup coconut milk
13 peeled shallot lobes, one of them finely sliced and soaked in water
3/4 pound boiled spaghetti-size egg noodles
2 hard-boiled eggs, thinly sliced
2 scallions, sliced
Handful of deep-fried rice noodles
1 lime, cut into wedges
Red chilies, roasted in a pan and then coarsely ground

Steps:

  • Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
  • Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
  • In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
  • To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.

COCONUT NANTU



Coconut Nantu image

Make and share this Coconut Nantu recipe from Food.com.

Provided by littleturtle

Categories     Bar Cookie

Time 50m

Yield 48 serving(s)

Number Of Ingredients 6

5 cups mochiko sweet rice flour
3 cups brown sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 (12 ounce) can frozen coconut milk
2 1/2 cups water

Steps:

  • Mix dry ingredients together.
  • Add liquid ingredients, and mix well.
  • Pour into a greased 9x13-inch pan and bake at 350°F for 45 minutes to 1 hour.
  • Cut into small squares to serve.

Nutrition Facts : Calories 128.5, Fat 1.9, SaturatedFat 1.5, Sodium 31.4, Carbohydrate 27.1, Fiber 0.4, Sugar 13.4, Protein 1.1

SAUCE NANTUA



Sauce Nantua image

Provided by Craig Claiborne

Categories     condiments

Time 45m

Yield about 1 1/2 cups

Number Of Ingredients 20

3 tablespoons butter
1/4 pound shrimp, unpeeled (see note)
1 tablespoon Cognac
2 teaspoons finely chopped shallots
6 tablespoons finely chopped onion
6 tablespoons finely chopped carrots
1/4 cup finely chopped celery
1/2 teaspoon finely minced garlic
1/2 bay leaf
2 sprigs fresh thyme or 1/4 teaspoon dried
1/2 cup dry white wine
1/2 cup fish broth or bottled clam juice
2 sprigs fresh parsley
1/4 cup tomato puree
1/2 cup cored, coarsely chopped fresh tomatoes
1/8 teaspoon cayenne pepper
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup fish veloute (see recipe)
1/4 cup heavy cream

Steps:

  • Heat 1 tablespoon of the butter in a small skillet, and add the shrimp in their shells. Cook, shaking the skillet and stirring, about 5 minutes. Sprinkle with Cognac, and remove from the heat.
  • Heat another tablespoon of butter in another skillet, and add the shallots, onion, carrots, celery, garlic, bay leaf and thyme.
  • Add the wine, broth, parsley sprigs, tomato puree, chopped tomatoes, cayenne, salt, pepper and veloute. Let simmer about 30 minutes. Add the cooked shrimp in their shells and liquid.
  • Pour the mixture into the container of a food processor or electric blender and process until shrimp are coarsely chopped. Do not overprocess.
  • Pour the mixture into a food mill or colander and crush to extract as much liquid as possible from the shells and solids. There should be about 1 1/2 cups. Discard the solids.
  • Return the mixture to a souce-pan and add the cream. Cook, stirring often, about 5 minutes. Swirl in the remaining tablespoon of butter.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 4 grams, TransFat 0 grams

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