Post Your favourite Asian Recipes.

[z.]

^ wow. i love coconut ice cream. Thanx for that kat. i'll have to try it out.

EDIT: actually it's almost like making coconut agar jelly without the agar. lol

[thezealouscookie]

^^ The recipe kat posted (water +sugar+ flavor)is a basic sorbet base. In general it works with any sort of juice, milk, or puree from any fruit, vegetable, or animal(Pork sorbet! A Passover favorite?). Hell, toss in some sake for a swift asian kick. The trick is balancing the flavor and the texture by varying the ratios of the ingredients and the cooked sugar temperature. I'm assuming very few people have made candy so I'll just add that the cooking of sugar can be tricky. If you cook to the point where it tints yellow you've started caramelizing the sugar. Cooked sugar goes through a series of stages, the last being caramelization(non-reversible) where it will cool to the hardness of a rock. A better recipe would contain the temperature for the sorbet syrup, but alas, it doesn't.
The point being, I'd like to help people avoid making a giant coconut-caramel flavored lollipop that you have to chisel from the bottom of your pot. A typical sorbet syrup is made with 2 parts water, 1 part sugar. Dissolve the sugar in the water and boil for 1 minute.