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Funding housewife with coconut cream

A little twist to the dish will help us avoid feeling bored, feeling more excited with every meal. Coconut milk is a secret to help you do that. Please come to Delta in funding from the kitchen and the dishes closest offline!

1. Coconut sticky Rice
Sticky Rice - 1 simple dish for a long period of origin people. It is delicious, nutritious and very simple like people are here. Coconut sticky rice is introduced below, is made extremely simple but delicious food is all going. Sesame with coconut milk, two things extremely aromatic taste combined with each other, making simple dish of sticky rice becomes much more attractive.
xôi dừa
Ingredients (for 2-3 people): 120g glutinous rice, 5 pineapple stems, 150ml coconut cream, ½ teaspoon salt, 2 teaspoons sugar, 10g sesame seeds, 10g white sesame seeds
- Glutinous rice soaked in water for 5-6 hours or overnight soak until soft. Wash clean. Set 3 on impulse pineapple stems steamed glutinous rice and filled up, pour more water to high heat, steaming.
- Coconut cream, salt, sugar and 2 pineapple stems into a small pot, cook the coconut cream to boil until sugar and salt dissolve. Coconut cream should somewhat match, not liquid like water. Pineapple leaves off.
- Roaste two kinds of sesame.
- Take away the bowl, sprinkle with coconut milk and sprinkle sesame seeds on. Eat while still warm sticky rice.

Shrimp With Coconut Milk

Plump shrimp are simmered with plum tomatoes in coconut milk, honey and rice vinegar, with a dash of red pepper flakes. A garnish of fresh cilantro leaves adds the final touch. Serve Shrimp with coconut milk with cooked rice.


1/2 pounds shrimp

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon brown sugar

2 teaspoons soy sauce

1 green onion, washed and chopped


Tôm rim nước cốt dừa


Rinse the shrimp under warm running water. Cut in half lengthwise. Add to the marinade ingredients and marinate the shrimp for 25 minutes.

Whisk together the coconut milk, rice vinegar, honey, and the crushed red pepper. Set aside. Prepare the ginger and tomatoes.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink. Remove from the pan.

Add 1 tablespoon oil to the wok. When the oil is hot, add the minced ginger. Stir-fry until aromatic (about 30 seconds). Add the tomatoes. Stir-fry for 2 minutes. Add the sauce. When the sauce is bubbling, add the shrimp. Stir in the chile paste with garlic if using. Let simmer for 5 minutes. Garnish with cilantro before serving.

Braised Duck with Coconut Milk 

In Western cuisine, duck is an usual ingredient, but we always use duck breast, or the whole duck to grill or pan-fry. Besides, coconut milk is used in many curry recipes (especially Chicken Curry ^^), it contributes a beautiful, soft and sweet flavor to the dish. In Vietnamese cuisine, we also use coconut milk, but not for curry, it’s for chicken or duck, and the most popular way to make the dishes with coconut milk is braising chicken/duck.

After cutting the duck into small pieces (but not too small), you mix them with chopped red shallots, a little bit ginger and fish sauce, set aside for 45-60 mins.

 Heat a large pan over medium high heat, pan-fry quickly the duck pieces until the skin is lightly browned. You don’t have to add any kind of oil because the duck fat will come out after 1-2 mins and the duck pieces can’t be burned.

Remove the duck from the pan, put the pieces in another pan. Add coconut milk, bring it to a boil then reduce the heat, simmer until the coconut milk can go through these pieces and the broth turns golden. Add black pepper.

Serve with coriander and small pieces of coconut (optional)


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