COCONUT:
1. When selecting coconuts, choose older ones with with yield more milk.
2. When extracting coconut milk, add one cup of water to grated coconut at a time and squeeze to extract milk before adding the next cup, even if recipes calls for 4 cups of water.
LENGKUAS (botanical: galangal):
If lengkuas needs to be ground, buy a tender piece that is pinkish in color.
LENTIL (dhal):
Always select the larger variety; soak for about 2 hours in cold water before using, then wash and remove loose skin.
TAMARIND:
1. Select the darker variety.
2. To make tamarind juice, combine specified amount of water and tamarind pulp, mix with fingers and strain.
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Tags: cooking tips, cooking tips for chillies, cooking tips for coconut, dry pan, extracting coconut milk, fingers, grinding, lengkuas, lential, soaking, some useful facts and figures tips, tamarind