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Coconut Noodles
Posted by:
Utopian Life
()
Date: March 13, 2009 11:45PM Anyone know how to make these, as in do you use a young or mature coconut, how you open it to get the meat out and make pretty noodles? All of the THai ones I've opened have had slimy noodles, but I got coconut meat noodles at a restaurant that were firm and pretty, about 2-inches long. Re: Coconut Noodles
Posted by:
loeve
()
Date: March 14, 2009 02:00AM To open mature coconuts one way is to hold it over a bowl and tap around the perimeter with a blunt instrument like a hammer until it brakes in half and the water falls into the bowl.
[www.sfgate.com] I've seen julienne pull tools for coconuts but am not sure which model does the best 'noodles'. One way to make 'noodles' is to set half a coconut on the counter and scrape them out -- [www.gourmetsleuth.com] ..Indian and Thai shops should have such tools I've read. I go for the lightest brown (beige) coconuts I can find which are more tender at about 90% ripe, and buy 2 or 3 at a time expecting some to be a little off. Good luck PS - I like to drain the water first by reeming out one of the 'eyes' with an old pair of scizzors and setting it over a glass. Re: Coconut Noodles
Posted by:
Bryan
()
Date: March 14, 2009 02:19AM The coconut noodles I've always eaten are made from young coconuts. The meat in the young cocos can be anywhere from less than 1/8 thick (which means slimy), to a 1/4 inch thick or more, which are going to be what you want for your noodles. So you actually are looking for a mature young coco, as the older ones will have thicker meats. Re: Coconut Noodles
Posted by:
Utopian Life
()
Date: March 14, 2009 03:05AM Thanks, I will try at home soon!! Sorry, only registered users may post in this forum.
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