We all have our go-to recipes when it comes to making hearty, homey soups that we love. What better way to brush up on cooking skills at home (and satisfy that comfort food craving at the same time!) than by learning more ways to create flavor in a snap?
Coconut milk, or gata, is a common ingredient that Filipinos use to create creamy desserts, smooth soups, and rich-tasting sauces. There are tons of ways to use it, but did you know that pairing it with an additional ingredient can level up its creamy notes even more?
Simple and humble, evaporated milk is a kitchen staple in almost every Pinoy household, and it is the secret ingredient to making coconut milk-based dishes even creamier. Just imagine coconut milk even creamier than it already is! The simple addition of Carnation Evap to your recipe is how you can level up your cooking skill to that of a master.
Carnation’s Mmmasterclass expert, Chef Sharwin Tee, put together a recipe you can cook at home to illustrate just that. Even better, he shows us how you can create a richer and more flavorful soup base using milk by steeping spices and aromatics in it.
Inspired by one of Singapore’s famous dishes, this Laksa Panna Cotta with Noodle Chips recipe recreates this popular soup into a panna cotta. Laksa is a spicy, creamy, flavor-packed, and seafood-based soup, and Chef Tee adds a new, innovative spin to preparing it.
According to laksa makers in Singapore, adding evaporated milk to the broth gives laksa a smoother, creamier texture in addition to coconut milk.
Anyone else feeling adventurous in the kitchen today? Learn how to create this dish by watching this video:
Laksa Panna Cotta with Noodle Chips Recipe
Prep Time: 10 minutes
Cooking Time: 20 minutes (+ Gelatin setting time of 4 hours)
Ready In: 4 hours and 30 minutes
Yield: 4 servings
For the Laksa Panna Cotta:
500 ml fish or prawn stock
250 ml Carnation Evap
2 stalks lemongrass
3 stems cilantro, roughly chopped
2 green finger chilies, sliced thinly
2 cloves garlic, minced
2 shallots, minced
2 teaspoons turmeric powder
250 ml coconut milk or gata
4 40-gram packets powdered gelatin
For the Noodle Chips and the Shrimp Side Dish:
4 tablespoons cooking oil
400 grams Chinese egg noodles, cooked according to package instructions
4 shiitake mushrooms, sliced thinly
200 grams shrimps, peeled and deveined
200 grams bean sprouts
salt, to taste
ground black pepper, to taste
How to Cook Laksa Panna Cotta with Noodle Chips
1 To make the Laksa Panna Cotta, pour the stock into a large cooking pot set over medium heat. Add Carnation Evap, lemongrass, cilantro, chilies, garlic, shallots, and turmeric powder. Bring the mixture to a boil, then set the heat to low and simmer for 5 minutes.
2 Let the mixture stand for 10 to 15 minutes to develop flavor. Remember to keep the mixture at a gentle simmer so its creamy texture will be consistent. Boiling it too long will ruin the milk’s smooth texture.
3 In a separate medium-sized bowl, combine coconut milk and powdered gelatin and let stand for 5 minutes. Powdered gelatin requires room temperature liquid to “bloom” and to create a smooth, firm texture.
4 Place a strainer over the bowl and pour the flavored milk mixture over the coconut milk-gelatin mixture. Whisk well.
5 Pour the mixture into 4 round plastic molds in equal amounts, and lightly tap each mold on the kitchen counter to remove any bubbles on top of the gelatin mixture. Chill for at least 4 hours or until the gelatin sets.
6 To make the Noodle Chips, prepare a frying pan with cooking oil over low to medium heat. Fry the noodles until crispy. Remove from the pan and break into large pieces.
7 In the same pan, sauté mushrooms, shrimps, and bean sprouts. Season with salt and pepper.
8 Remove panna cotta from the mold and place it onto a plate. Serve it with the sautéed shrimps on the side and crunchy noodle chips on top.
Take it from Singapore’s professional laksa-makers and add evaporated milk to your coconut milk soup recipes. You’ll be surprised at the difference it makes in flavor.
Used and trusted by chefs and home cooks alike, Carnation Evap adds richness and creamy notes to any dish like no other.
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