Palm Sugar

I have been taking an on-line cooking class through Rouxbe.com and am presently studying the one about stir-frying. One of the practice recipes calls for Palm Sugar and I had never worked with it before so I went to Van’s to see if they might have some. I talked to Brad Gabel, the manager there, and he said that he had never heard of it but he would be glad to see if he could order some in. That is one thing nice about Van’s - if you don’t see it, ask someone if they would try to order it. They are really good about trying to accommodate their customers.
I have confidence that Brad will find some and get it in so here are a few recipes using Palm Sugar:

Thai Fried Bananas

2 bananas, firm
1 tablespoon palm sugar
1 tablespoon butter
1 lime, juiced
Peel bananas; slice lengthwise, then in half. Fry in butter til soft and golden. Add Sugar and stir til syrup thickens. Sprinkle with lime juice and serve.

Malaysian Vindaloo

The name ‘vindaloo’ is actually of Portugese origin, which means wine and garlic. The dish was introduced during the Portugese occupation. You can use either Pork or Chicken for this recipe.
500g Pork (cut in cubes) or Chicken (cut in bite-size pieces)
Ingredients A:
3 tbsp red wine vinegar
1 tsp salt
Marinate Pork/Chicken in ingredients A for 2 hours in the refrigerator.
Ingredients B:
3 tbsp red wine vinegar
2 tbsp garlic, chop fine
2 tbsp ginger, ground
1 tbsp paprika
1 tsp ground cinnamon
1/2 tsp cardamom seeds, ground
1/2 tsp ground cumin
1/2 tsp black pepper, ground
1/2 tsp turmeric powder
1/2 tsp chile paste
1/4 cloves, ground
oil for frying
1 cup Onion, sliced thinly
1 cup tomato, chop coarsely
1 cup water
1/2 tbsp palm sugar or brown sugar
Place ingredients B in a blender and blend until smooth. Add spice to Pork and coat. Marinate at least 4 hours, or overnight in refrigerator.
Heat oil and fry onions until lightly browned. Add Pork and spice mixture. Fry for 5 minutes. Add tomato and cook for 2 minutes. Add water and palm sugar. Bring to boil, reduce heat to medium and cook for 45 minutes until Pork is tender and sauce has thickened. (Note: if you are using Chicken, cook until Chicken is no longer pink). Serve with rice.

Palm Sugar Balls

A lovely asian sweet to serve with coffee or just as a treat.
500 g glutinous-rice flour
400 ml coconut cream
1/4 teaspoon pandan spice essence (can be found on the Internet)
120 g palm sugar
1 cup desiccated coconut (If desiccated coconut is not available, regular dried coconut can be used as a replacement, although dried content tends to have a higher moisture content, despite the “dried” in the name.)
Place rice flour in bowl, make well in centre.
Add coconut cream and pandan essence.
Mix to form firm dough. Knead lightly.
Bring saucepan of water to boil.
Cut palm sugar into 5 cent coin pieces in size.
Roll tablespoons of dough in your hands and insert palm Sugar into dough so it is in the centre and enclosed by the dough.
Roll into ball.
Cook balls in boiling water a few at a time until they float to the surface.
Remove with slotted spoon and roll in desiccated coconut.
Transfer to plate and serve at room temperature. Do not refrigerate. Eat on the day of making.

Thai Coconut Custard

1 1/2 cups coconut milk
6 eggs, beaten
3/4 cup palm sugar
1/2 teaspoon salt
Beat everything together.
Cook, stirring, in double boiler until it resembles soft scrambled eggs.
Pour into small casserole dish.
Bake at 350F for 30 minutes, then brown under broiler.

Crocodile or chicken skewers with cashew nut satay

Crocodile is like a really firm white fish crossed with chicken breast. It’s an easy eat and very lovely.
1 piece crocodile fillet or 2 large chicken breasts
salt and freshly ground black pepper
For the marinade
1/2 lemon, juice only
2 tbsp olive oil
1 clove garlic, crushed
1-2 tbsp soy sauce
For the satay sauce
2 tbsp crunchy peanut butter
110g/4oz unsalted cashew nuts, crushed
1 lime or lemon, juice only
half tin coconut milk
fresh chillies, chopped, to taste
splash soy sauce, to season
palm sugar or light brown muscovado sugar, to taste (optional)
approx 8-12 bamboo skewers or cocktail sticks, for assembling
Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
Simmer very gently for five minutes.
Preheat a barbecue, grill or griddle pan until very hot (the Hairy Bikers cook theirs on an outdoor fire).
Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
Serve the skewers with the hot satay sauce for dipping.
Editor’s Note: While visiting my sister and her husband, down in Florida a few years ago, we went on a boat tour to view crocodiles and alligators; when the tour was over they had crocodile and alligator meat for sale so we purchased some and took it to their place to try it out. We all agreed that we should have purchased more as it was very good. My brother-in-law barbecued some and my sister and I cooked it a couple different ways inside. I would highly recommend trying it if you have the opportunity. Print this post