the ch!cktionary

    4 Nov 2009

    Banana Coconut Milk Soup (The Elephant Walk Version) Every since I visited The Elephant Walk a couple weeks ago, I’ve been smitten with their rendition of the Vietnamese dessert soup Che Chuoi. (They call it Chaek K’tih since they’re also technically a French/Cambodian place.) I knew that the recipe would be simple but I didn’t expect to find the exact one used by the restaurant. Turns out that The Elephant Walk has a cookbook accessible on Google Books. I tweaked their recipe because I lacked some ingredients (most importantly, tapioca balls) but here is the original version: Ingredients: 2 cups unsweetened coconut milk, plus more for servingl/2 cup water2 tablespoons small Asian tapioca pearls, rinsed12 small Asian bananas or 3-4 regular bananas1/2 cup sugar 1/2 teaspoon salt2 tablespoons dried split mung beans or sesame seeds Directions: Put the 2 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring back to a boil, then reduce the heat to low and simmer, stirring, until the tapioca becomes translucent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lengthwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar, and salt tot he tapioca and cook for 10 minutes more. Remove from the heat. While the bananas are cooking, put the dried mung beans or sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop two or three times to release their flavor. Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side. Serves four.

    Banana Coconut Milk Soup (The Elephant Walk Version)

    Every since I visited The Elephant Walk a couple weeks ago, I’ve been smitten with their rendition of the Vietnamese dessert soup Che Chuoi. (They call it Chaek K’tih since they’re also technically a French/Cambodian place.) I knew that the recipe would be simple but I didn’t expect to find the exact one used by the restaurant. Turns out that The Elephant Walk has a cookbook accessible on Google Books. I tweaked their recipe because I lacked some ingredients (most importantly, tapioca balls) but here is the original version:

    Ingredients:

    2 cups unsweetened coconut milk, plus more for serving
    l/2 cup water
    2     tablespoons small Asian tapioca pearls, rinsed
    12 small Asian bananas or 3-4 regular bananas
    1/2 cup sugar
    1/2 teaspoon salt
    2 tablespoons dried split mung beans or sesame seeds

    Directions:

    Put the 2 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring back to a boil, then reduce the heat to low and simmer, stirring, until the tapioca becomes translucent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls.

    Meanwhile, slice the bananas lengthwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar, and salt tot he tapioca and cook for 10 minutes more. Remove from the heat.

    While the bananas are cooking, put the dried mung beans or sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop two or three times to release their flavor.

    Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side. Serves four.

    Tags: food.
    1. lenachen posted this

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