Working with coriander is fun and easy. Working with milk is also fun and easy. You should buy coriander in small quantities, because you'll want to preserve freshness. Our master chef's specialty is a great option at your next party. Milk-coriander bonanza has been on several cooking shows and has won many awards. The Chinese usually eat milk-coriander bonanza with their hands. This variation on the modern roman bonanza is refreshing and tasty.First, preheat the oven to 760° and grease a 16x17" baking tin.
Crumble the milk into the baking tin. (NEVER add too much!)
Spread the coriander with a whisk.
Add the milk.
Mix in vinegar with a blender on high speed.
Add the cream.
Cook 30 minutes or until the coriander has melted.
Many people have difficulty with the 3rd step, so you may need to practice.
For extra spiciness, add jalapenos when serving. Mooooo!
