Chicken Lolo Suvu

Day of Dinner
250ml Thick coconut cream*
4 Large onions
Oil
500g White rice

Coconut Creamed Fish

Cut fish into servings.

Pour coconut cream into a saucepan, add finely chopped onion, salt, chilli (can be omitted) and corn flour, mixed to a paste with part of the cream. Bring to boiling point stirring all the time.

Do not boil, but keep at simmering point for a few minutes. read more

Coconut Mint Rack of Lamb

Roast the rack of lamb by placing it in a baking dish, with the water. Brush with oil and bake at 180°C (350°F).

Mix coconut, dry breadcrumbs, mint, water and seasoning together. About 15 minutes before the lamb is cooked, remove from the oven and sprinkle with coconut mixture read more

Coconut Rice

In a Medium saucepan, combine rice, onion, coconut milk, water, ginger, curry powder and salt. Cover and bring to boil.

Reduce heat and simmer for 20 minutes or until done.

Garnish with fried cashew nuts.

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Coconut Scalloped Taro

Cut taro into slices into 1/2cm thick and arrange in a flat casserole dish.

Mix coconut cream, water, grated onion, salt and lemon juice and pour over the taro.

Cover with foil and bake for about 45 minutes in a medium oven or till taro is soft.
 
Remove the foil, sprinkle read more

Crab Vakasoso

Boil and remove meat from crab or cook enough fish to yield 2 cups.

Finely shred Chinese cabbage and blanch in boiling salted water for about 2 minutes. Strain and put aside.

Grate the onion and finely chop the tomato.

Take the whole mature coconut, carefully saw the top off it to read more

Fried Okra

Heat KTC oil in a medium skillet over medium heat and cook mustard seed until it begins to crackle.

Mix in the KTC lemon juice. Reduce heat to low and mix in the onion, garlic, cumin seed and turmeric.

Cook and stir until onion is tender, about 5minutes. Stir tomato and okra into the mix read more

Kofta Curry

Mince garlic and onion and combine with finely beaten egg and mix thoroughly.

Form into balls with floured hands. Fry in hot butter or ghee till brown and remove from pan.

Chop large onion finely and fry in remaining fat till golden. Add all remaining spices and saute 3-4 minutes.

P read more

KTC Pure Creamed Coconut

Quite simply, KTC Pure Creamed Coconut can be used in any dish that requires a coconut flavor without the grainy texture of desiccated coconut. KTC Pure Creamed Coconut is also used as a thickener in stews and sauces.

KTC Pure Creamed Coconut is sold in blocks in larger supermar read more

Lamb & Eggplant Casserole

Cut lamb into small cubes.

Slice onion and finely chop garlic. Saute onion and garlic into butter.

Slice the eggplant and combine with onion and garlic and sauce until golden brown, adding extra butter if necessary.

Take out eggplant, onion and garlic leaving the rema read more

Lamb Burger

Place the slice of bread in a food processor and blitz until you have breadcrumbs.

Add the mince meat to the bread in the mixer.

Finely chop the garlic, remove the rosemary from the stalk and cut into smaller pieces, roughly chop the two anchovies, measure out the KTC chilli powder, salt and read more

Lolo Coconut cake

Beat eggs. Gradually add sugar and continue beating untill mixture is thick and light. Add vanilla.

Sift flour, baking powder and salt together. Slowly add to egg mixture, mixing well after each addition.

Heat coconut cream to boiling point but do not allow to bubble. Fold into th read more

Mutton or Lamb Korma

Trim fat off chops. Crush the garlic and combine with ginger and the yogurt and brush mixture over the chops. leave several hours.

Finely slice large onion, bruise the cloves, cardamom pods and cinnamon stick with a rolling pin. Heat oil or ghee and saute onion and the add spices. read more

Palusami

Palusami is a traditional Samoan dish made from taro leaves, coconut cream and a variety of filling. Silverbeet leaves make a good substitute for taro leaves. The usual filling for Palusami is corned beef and onion, but seafood like prawns and fish are also delicious. Palusami may be prepared for read more

Punjabi Chole (Chick Pea Curry)

Heat oil in a pan. Saute the onions till transparent. In the meantime drain the water from the can of chickpeas.

Wash it 2 - 3 times with cold running water. Keep it aside.

After the onions are translucent, add the tomatoes. Saute till they are mushy.

Add the KTC g read more

Radar Jhinga (Prawns in Coconut Milk)

With the point of a sharp knife, cut down the back of each prawn and remove and discard the dark vein.

-If using the raw prawns, remove the shells with your fingers leaving on the tail.

-If using cooked prawns, remove the whole shell and de-vein in the same way as read more

Satay with Peanut Sauce

Satay
Cut meat into 2cm(1/2in) cubes.

Prepare a marinade of coconut cream, soy sauce, sugar, lemon juice, crushed cloves of garlic, finely chopped onion and a little salt.

Marinate meat for several hours, thread the cubes onto skewers and grill over charcoal or under an ele read more

Smoked Fish or Tuna Pate

Remove skin and bones from cooked smoked tuna. Mix with coconut cream, finely chopped chilli, lemon juice and freshly ground pepper and salt in a food processor or blender until well combined but not reduced to a puree.

Dissolve gelatin in water, then add to tuna. Mix well then read more

South Seas Filling

Prepare coconut cream according to instructions on page 3.

Mix corn flour with a little of the coconut cream. Stir into remaining cream in saucepan. Bring to boiling point, stirring constantly, but do not allow to boil.

Cool and add lemon juice, salt, Tabasco or chilli sauce and read more

Stuffed Chicken Legs

Insert the tip of a sharp knife in the top of the legs.

Separate the flesh from the bone by making a “pocket”.

Marinate the legs using a well mixed combination of the oil, lemon juice, cream.
 
Season with salt.

Put about 1 tablespoon of spinach mixture inside the pocket read more

Taro with Coconut Cream

Melt butter and saute the garlic, onions and prawns for 3 minutes.

Add coconut cream and stir until nearly boiling. Do not allow coconut cream to boil.

Add taro and seasoning.

REHEAT BEFORE SERVING.

*Made with KTC Pure Creamed Coconut

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Tomato Cups

Cut the tops of the tomatoes evenly or make a serrated edge with the point of a sharp knife. Scoop out the pulp.

Mash spinach or taro leaves (rourou) with a fork, add coconut cream, nutmeg and salt to taste.

Put mixture into the tomato the fresh. If no blenders available, pound the coco read more

Tropical Chicken Casserole

Using tato leaves, beet leaves or spinach.

Cut raw boned chicken into 2cm (1in) cubes. Marinate for serval hours in lemon juice, and oil. Season with salt and pepper.

Drain then roll in seasoned flour. Heat additional oil and fry until golden brown. Season thick coconut c read more

Tropical Dressed Crab

Put the flaked crab in a bowl, add celery and cucumber, sprinkle with lemon juice, salt and pepper and toss well.

Now fold in the coconut cream sauce.

Arrange the crab attractively on a large platter, using the head and claws and colorful vegetable to decorate the dish.

Gar read more

Valentines Day Special - Prawn Curry

1.Heat the oil in a large saucepan. Fry the onion, garlic, chilli and red pepper for 5 minutes until almost soft.

2.Add the garam masala and coat the onion mixture. Add the tinned tomatoes, water, creamed coconut, tomato puree and mango chutney.

3.Bring up to the b read more

Viennese Biscuits

Blend the shortening and KTC Pure Creamed Coconut through the dry ingredients.
 
Add the eggs and beat on fast speed until light enough to pipe out or deposit.

Bake at 380°F until golden brown.

*Made with KTC Pure Creamed Coconut

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