Make Coconut Cucumber Bowls from scratch
Cooking meals from scratch can be a rewarding and fun experience...
You may have heard a lot about “scratch cooking” recently. In the past year, the scratch cooking trend has exploded with people spending more time at home making their own meals. It’s nothing new. In fact, that’s kind of the point of cooking meals from scratch: it’s an opportunity to get back to our roots and reconnect with food.
It’s a fun and empowering way to enjoy food during this time in our lives when cooking every night can sometimes be a bit of a drag. With scratch cooking, you can learn a lot about the food you eat, including where it comes from and how it’s prepared.
Think of it as a “back to basics” approach to cooking. That doesn’t mean your recipes have to simple or bland — in fact, it’s quite the opposite. You’ll probably find that preparing meals from scratch with whole, fresh ingredients results in a much more flavorful experience!
Scratch cooking is not “one-size fits all,” so don’t feel intimidated.
It all depends on your skill level, budget and schedule. For some, it isn’t very realistic to make every recipe totally from scratch. Not everyone has the time to bake their own homemade sourdough buns for hamburgers, for example. For others who enjoy cooking as a hobby and have more free time, it can be an exciting challenge to try and prepare every ingredient yourself.
Most people find themselves somewhere right in the middle balancing our busy schedules with a love for cooking fresh meals!
For the perfect introduction to scratch cooking, look no further than Pure Flavor’s® Coconut Cucumber Bowl recipe, made with grilled chicken breast, fresh Pure Flavor® Mini Cucumbers and a homemade broth to pull it all together.
While some ingredients in this recipe are pre-made (you won’t have to chop down and prepare your own coconuts or make your own rice noodles!), it serves as a great entry into the wonderful world of scratch cooking. As you try more recipes, you can start preparing more and more ingredients yourself.
Start by making a chicken marinade. All you have to do is mix together ¾ cup of coconut milk with chopped lemongrass, chili paste and chicken breasts in a plastic bag. Refrigerate for up to 24 hours to ensure the chicken soaks in all that fresh flavor from the lemongrass and becomes tender.
Next, prepare for homemade broth by mixing chicken stock (or vegetable stock) with garlic, onions, carrots and ginger in a large pot. Bring to a boil and reduce to a low simmer. Take the chicken out of the marinade and fry it on a skillet until cooked all the way through. Then, add chicken to the broth and simmer on low for twenty minutes.
Remove the chicken and shred it into bite-sized pieces. Strain the stock and add soy sauce, fish sauce, fresh lime juice, sugar and coconut milk in a small saucepan over medium to high heat, bringing it to a boil and stirring until combined perfectly. You can then remove the broth from heat.
To see the full Coconut Cucumber Bowl recipe, click here.
This article is brought to you by Pure Flavor.