How To Replace Coconut Milk in Cooking

Have a go at these winning recipes that uses dairy milk in local foods!
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Healthy Kuah Lodeh

by Maha Mahu (runner-up)

Ingredients:

  • 30g cabbage
  • 1 carrot
  • 3 stalks long beans
  • 5 stalks baby corn
  • 6 pcs fried tofu
  • 1 piece fried tempe
  • 50g suhun noodles (glass noodles / rice vermicelli)
  • 50g fu chuk
  • 2 stalks lemongrass
  • 1 pack Fernleaf Low Fat Milk
  • 30g Anchor Pure New Zealand Unsalted Butter
  • 1 pack Anlene Plain Yogurt
  • Salt, to taste
  • 1 red chilli

Ingredients to blend: 

  • ½ large onion
  • 3 bulbs garlic
  • 2.5cm turmeric
  • 100g dried prawns

Method:

  1. Soak the suhun noodles and fu chuk in room-temperature water until soft.
  2. Cut the tofu and tempe, then fry until fully cooked.
  3. Chop the cabbage, long beans, carrot, baby corn, and red chilli into small pieces.
  4. Blend large onion, garlic, tumeric and dried prawns until fine.
  5. Heat a pot and melt some Anchor Pure New Zealand Unsalted Butter, then stir-fry the blended ingredients.
  6.  Add in 2 stalks of lemongrass and stir-fry until fragrant.
  7. Pour in the Fernleaf Low Fat Milk and leave on heat until simmering.
  8. Add all the chopped vegetables.
  9. Pour in the fried tofu and tempe.
  10. Add the soft suhun noodles and fu chuk.
  11. Pour in the Anlene Plain Yogurt and stir well.
  12. Finally, season with salt to your personal preference.
  13. Decorate with finely chopped red chilli.
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