Time 55m Number Of Ingredients 4 Steps:
Whisk the eggs (you can also choose to use a blender). Add the coconut cream and the palm sugar. Add in the vanilla extract. Put the custard in steam safe bowls. Add the bowls into layered steamer. Steam for 50 minutes or until the custard reaches 170ºF (75ºC). As the custard becomes firm, it will expand. You can check to see if the custard is done by poking a toothpick into the custard. If it comes out cleanly, the custard is done. Allow to cool to room temperature. Serve with coconut sticky rice!
Time 45m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Beat coconut milk, eggs, palm sugar and salt together. Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs. Pour into a small casserole dish. Bake at 350 degrees Fahrenheit for 30 minutes. Brown under a broiler.
Time 50m Yield 4-8 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350°. Beat the eggs together, 1 at a time. Gradually add sugar, milk and salt; beat well. In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs. Pour mixture in a small casserole dish and bake 1/2 hour. When baked, brown custard under broiler.
Time 35m Yield 4 Number Of Ingredients 15 Steps:
Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes. Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes. Serve curry over warm rice and garnish with remaining cilantro.
