You can find any number, any number of times, when you’re looking for it. PhotoThe three key ingredients were always on hand, and I took them for granted. Coconut, bought shredded into tiny pieces, dehydrated and unsweetened. I usually sautéed the rough, crumbly paste in a hot pan, just long enough to take the edge off the garlic, then added in a cooked vegetable. I added it to a pan of shredded, stir-fried cabbages, and to thinly cut brussels sprouts and to beets.

Source: New York Times December 07, 2017 09:56 UTC