SOME SUBSTITUTIONS - ASIAN FLAIR
Source of Recipe
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List of Ingredients
COCONUT MILK: Do not use canned cream of coconut, which is sweetened.
If you
have dried, shredded unsweetened coconut, you can make a crude
approximation
of coconut milk. Bring equal parts whole milk and shredded coconut to a
simmer and let steep, covered, for 15 minutes. Grind the mixture in a
blender or food processor and steep for another 15 minutes. Strain the
mixture, pressing down on the coconut in the strainer to extract the
flavor.
This will make an acceptable substitute for curries and stir-fry
sauces, but
it's less reliable in baked goods.
FISH SAUCE: 1 tablespoon of soy sauce mixed with 1 finely minced
anchovy
fillet will make a crude stand-in for 1 tablespoon of this salty
pungent
Thai sauce.
MIRIN: To replace 2 tablespoons of this sweet Japanese rice wine,
substitute
an equal amount of white wine or sake, plus 1 teaspoon sugar.
PANKO: To make your own Japanese bread crumbs, process some chunks of
bread
through the shredding disk of a food processor. Spread the crumbs out
on a
baking sheet and bake, shaking the sheet once or twice, in a 300-degree
oven
until dry but not toasted, about six minutes.
TAHINI: To replace this sesame paste, grind an equal amount of sesame
seeds
in a blender with just enough peanut or vegetable oil to make a fairly
smooth mixture. Add 1 teaspoon toasted sesame oil, or to taste, if you
have
some. An option: Blend 3 parts peanut butter with 1 part sesame oil,
then
use half the quantity of tahini called for in the recipe.
Recipe
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