Stewed squab with rich coconut meat and coconut milk

Stewed squab with rich coconut meat and coconut milk

Overview

There are various types of coconut stewed chicken or coconut stewed squab on the market. Some are stewed with whole coconuts, some are stewed with only coconut milk, and some are stewed with coconut milk and coconut meat chunks. Have you tried the following? The original taste is unforgettable once you try it. I think it is the best coconut stew!

Tags

Ingredients

Steps

  1. [Coconut Hole] The coconut head has three holes, one of which can be pierced with a chopstick. We need to open 2 holes so that the water can be drained out smoothly. Open the second hole and use a hammer and a nail to drive the second hole just like driving a nail into the wall. When you feel that the nail has passed through the coconut meat, you can pull the nail out. If it is very tight, you can use a hammer to knock it left and right and it will come out easily. [Conducting Coconut Water] Use a straw. The size of the straw depends on the size of the two holes. The straw should be tight enough to fill the hole; one hole is to let air in; the other is to let the water flow out. Insert straws into the two holes respectively, tilt the coconut slightly, and you can see the water flowing out smoothly from one hole. You only need to prepare a container, and the coconut milk will be used for later use; [Get the coconut meat] After the coconut milk has drained out, put the coconut in a bag, place it on the ground, hold the mouth of the bag, and start to use a hammer to loosen the coconut, and then use a little force to break it into small pieces. Hammer it down on the back of the knife, and the coconut meat will automatically separate from the coconut shell. Repeat this method until all the coconut meat is separated, washed, and divided into 4/5 and 1/5 parts for later use; (The entire coconut opening process above only takes 10-15 minutes! If you don’t understand, please leave me a message! I will add pictures later)

    Stewed squab with rich coconut meat and coconut milk step 1

  2. [Crush coconut meat to make coconut milk] Use a juicer or blender to add 5/4 of the prepared coconut meat to an appropriate amount of water and mix. You can see that the liquid slowly turns into white coconut milk

    Stewed squab with rich coconut meat and coconut milk step 2

  3. [Filter coconut milk] Use a filter to filter out the residue. If you need to make more soup, you can continue to add water to the residue, stir and filter for 2-3 times before discarding. The filtered coconut milk is set aside for later use;

    Stewed squab with rich coconut meat and coconut milk step 3

  4. [Put it into the stew pot] Wash the pigeons and chop them into pieces. Wash the lean meat and you can either whole piece or dice it. Put the coconut milk and coconut milk you just reserved and the remaining 1/5 of the coconut meat into the stew pot. If the water in the stew pot is not enough, you can add additional water, cover the lid, turn on the switch, and stew for 4 hours;

    Stewed squab with rich coconut meat and coconut milk step 4

  5. [Finished product] The coconut soup is ready, with a layer of white coconut fat on top, and it is fragrant

    Stewed squab with rich coconut meat and coconut milk step 5

  6. Stir gently, there is no need to add any seasonings and seasonings. If you like to add salt, you can also add a small amount of salt to taste. The soup is very sweet. Serve it in a bowl and eat it. The texture is delicate and the sweetness comes from the original flavor.

    Stewed squab with rich coconut meat and coconut milk step 6