Coconut Milk

Coconut milk is not the liquid from the inside of coconuts - it is made from the flesh of mature coconuts.

It is possible to get dried coconut milk to which you add water. The advantage of this is that you only use what you need, and you can make it as thick or as thin as you like. It is also quite a bit cheaper than buying it in a tin. However, the taste is not very good, so we don't recommend it.

Buying it in a can is the easiest way. The quality does vary significantly. We like very thick and creamy cocconut milk, which can always be watered down, and therefore recommend Chaokoh. Other good ones are Aroy Dee. We would avoid Amoy as we have found it to be a little on the thin side.

Of course, you could always make it yourself !

Roasted Rice

Roasted or Toasted rice is one of the key ingredients in the thai meat and mint "salads" called Laab.

To make it, you put some uncooked Jasmine rice into a dry wok and heat it up stirring constantly until the rice turns a lightly toasted brown.

Traditionally, you pound the rice to powder in a pestle and mortar which is the method I would recommend.

If you are feeling less energetic you can mill it in a coffee grinder, but be very careful not to mill it for too long as you don't want to end up with dust.

Roasted rice must be kept in an air-tight container, and will keep for a few months.