Jakarta (ANTARA) – Food Content Creator and Founder of Natural Cooking Club Fatmah Bahalwan shares tips so that coconut milk doesn’t break when cooked.
According to Fatmah, a common mistake that is usually made is adding coconut milk at the wrong time.
“For example, cook lodeh. Make sure to add the coconut milk when the water is boiling. So add water to the lodeh, add the spices first, vegetables first, then let it boil,” said Fatmah when meeting the media in Jakarta, Friday.
“After boiling, add the coconut milk last, then stir well. Let it boil once again, God willing the coconut milk No will break,” he continued.
Also read: Ancient dishes from kings across the country for the splendor of Indonesian Independence
Apart from that, Fatmah also reminded us to add coconut milk according to the number of dishes. If you only have one liter of soup in one pot, then use 65 milliliter packaged coconut milk.
“But if you are cooking a large amount, for example uduk rice for 100 people, that means you have to cook approximately 10 kilograms of rice. This means you need coconut milk in a larger packaging size,” said Fatmah.
“So No it’s broken, it’s the same. “First boil the water to make the aron, then add the coconut milk, stir, then add the rice,” he concluded.
Also read: “Comfort Food” and chewy snacks are the Indonesian culinary trend
Coconut milk is one of the cooking ingredients that is widely used to cook typical Indonesian culinary delights such as vegetable lodeh, rendang, opor ayam, soto Betawi, and curry.
Over time, using coconut milk has also become easier and more practical thanks to the existence of packaged coconut milk products, so there is no need to bother grating coconut.
However, when cooking using coconut milk, the problem most often encountered is that the coconut milk breaks because the fat and water content in the coconut milk separates. The taste of coconut milk which should be tasty turns out to be bland.
