Simple Coconut Salad

YIELD
2 to 4 pax

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
1 Kyuri cucumber
2 large Roma tomatoes
½ cup of chickpeas [cooked]
1 cup young coconut flesh

Simple Vinaigrette
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
½ tsp fine sea salt
¼ cup cranberries /
dates [chopped] /
any dried berries
4 shallots
few stalks of parsley

Balsamic Vinaigrette
2 tbsp honey
1 tbsp dijon mustard
½ tsp fine sea salt
½ tsp freshly crushed black
pepper [finely grounded]
1 large garlic clove [minced]
¼ cup balsamic vinegar
cup extra virgin olive oil

METHODS

1. Wash the coconut flesh and marinate with salt and pepper.
2. Cut the coconut flesh into long thin stripes. Blanch for few minutes in boiling water.
3. Slice the cucumber into half and chop into small irregular chunks.
4. Chop tomatoes into small irregular bites size.

Dressing
5. Whisk all selected dressing ingredients in a bowl (or shake together in a mason jar) until combined. Taste and add more salt if desired.

To Make The Salad
6. Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined. Serve immediately. Top with coconut meatballs (p.13) for extra yum!

Cho Yeh Wonton

YIELD
30 wonton

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
1 pack wonton wrappers
water for sealing

Filling Ingredients
250g coconut flesh
1 cup sengkuang
¼ carrot
1 stalk of spring onions
(chopped)
½ tsp salt
1 tsp white pepper
seaweed (optional)

METHODS

1. Julienne coconut flesh and sengkuang.

2. Dice spring onions and carrots.

3. In a bowl, mix all filling ingredients. Stir to combine well.

4. To wrap the wontons, lay a piece of wonton skin on your palm. Use your finger to wet the whole skin.

5. Place 1 teaspoon of filling in the middle of the skin.

6. Fold up to form a triangle and pinch the edges to seal tight.

7. Pull the two corners of the triangle down so one overlaps the other, pinch and seal with some water.

8. Heat some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil over a sieve.

9. Serve hot with sweet and sour sauce or Thai sweet chili sauce.

Marmite Fried Coconut

YIELD
2 to 4 pax

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
250g young coconut flesh
½ tsp salt
¼ tsp white pepper
corn flour

Ingredients A
(Crispy Paste)
3 tbsp flour
¼ salt
¼ tsp baking powder (optional)
4 tbsp water

Ingredients B
(Marmite Sauce)
2-3 cloves of garlic (chopped)
2 tsp (10g) Marmite
2 tsp light soya sauce
1½ tbsp honey
1½ tbsp maltose
1 tsp sesame oil
45ml (3 tbsp) water

Ingredients C
(For garnishing)
1 tbsp white sesame seeds
1 Red Chili
Lettuce

METHODS

1. Wash the coconut flesh and cut it into large pieces.

2. Use a fork to poke holes in the coconut flesh.

3. Marinate the coconut flesh pieces with salt and white pepper for thirty minutes.

4. Combine all the ingredients A into a large bowl.

5. Dip the marinated flesh into the Crispy Paste

6. Coat it with a generous amount of cornstarch.

7. Deep-fry the coconut flesh until golden brown. Remove and drain in a sieve.

8. Heat all the ingredients B in a pan until it becomes a thick gravy.

9. Coat the coconut with the gravy.

10. Garnish and serve.

Salted Egg Cereal Coconut

YIELD
2 to 4 pax

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
250g coconut flesh

Ingredients A
(Crispy Paste)
3 tbsp flour
¼ salt
¼ tsp baking powder (optional)
4 tbsp water

Ingredients B
(Salted Eggs Sauce)
5 salted egg yolks
4 stalks curry leaves, stem removed
2 cloves garlic [minced]
20g butter
1 bird-eye chilli
1 tbsp oil
50 grams any brand cereal
salt, to taste
white pepper, to taste

Garnishing
curry leaves
red capsicum [diced]

METHODS

1. Wash the coconut flesh and cut them into large pieces.

2. Slice lines on the inside part of the coconut flesh. Run your knife gently and evenly not to cut through.

3. Rotate the piece, and do it again. Then cut the coconut flesh into small pieces.

4. Marinate the coconut flesh pieces with salt and white pepper for thirty minutes.

5. Combine all the ingredients A into a large bowl.

6. Dip the marinated flesh into the Crispy Paste

7. Then, coat it with a generous amount of cornstarch.

8. Deep-fry the coconut flesh until golden brown. Remove and drain in a sieve.

9. In a skillet, saute minced garlic in a little vegetable oil and
butter for 30 seconds.

10. Add the curry leaves, the diced bird-eye chilli and cook another 30 seconds.

11. Add the mashed salted egg yolk and stir over medium heat until creamy.

12. Massage the fried coconut flesh into the sauce until well coated.

13. Pour in the cereal mix. Give a quick stir and serve hot!

Garlic Stir Fried Coconut

YIELD
2 to 4 pax

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
250g coconut flesh
¼ red capsicum
¼ green capsicum
¼ yellow capsicum
½ large onions
10 cashew nuts

Ingredients A
(Stir fried sauce)
4 cloves of garlic [minced]
1 inch of garlic [minced]
2 tbsp soy sauce
2 tbsp oyster sauce
½ tsp sugar
1 tsp sesame oil
1 tbsp corn starch
½ cup water

Garnishing
spring onions [chopped]

METHODS
1. Wash the coconut flesh and cut them into large pieces.

2. Slice lines on the inside part of the coconut flesh. Run your knife gently and evenly not to cut through.

3. Rotate the piece, and do it again. Then cut the coconut flesh into small pieces.

4. Marinate the coconut flesh pieces with salt and white pepper for thirty minutes.

5. Heat vegetable oil in a wok. Saute garlic, ginger and onions for 1 to 2 minutes over medium low heat until lightly brown. Add Oyster sauce, soy sauce and sugar. Stir to combine.

6. Add coconut flesh and capsicums, stir-fry over high heat.

7. Mix water with cornstarch and pour into the wok until the sauce thickens.

8. Toss in the cashew nuts and give a quick stir.

9. Turn off heat and drizzle some sesame oil. Garnish with chopped spring onions.

Coconut Meatballs Spaghetti

YIELD
20 to 25 balls

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
Spaghetti

Ingredients A
(Coconut Meatball)
250g coconut flesh (chopped)
50g mushrooms (chopped)
50g quick oat
70g plain flour
20g crushed walnut
4 garlic cloves (minced)
8 shallots
½ tsp dried oregano
½ tsp dried thyme
½ tsp salt
¼ tsp pepper
lots of parsley

Ingredients B
(Marinara Sauce)
1 large can (28 ounces) whole peeled tomatoes*
1 yellow onion
2 cloves garlic
2 tbsp extra-virgin olive oil
1 tsp dried oregano
Salt, to taste (if necessary)

Optional, for serving:
grated Parmesan cheese
parsley [chopped]

METHODS

COCONUT MEATBALL
1. In a food processor, pulse all ingredients until it creates a Crumbly mixture, Pulse approx 10-12 times. Do not over process it, you want to keep little bites of cashews and mushroom in the mixture.

2. Scoop out heaping 1 tbsp and gently form into a ball with scoop and wet hands.

3. Fry the balls in a small amount of oil until they turn brown.

MARINARA SAUCE
4. In a saucepan, combine the tomatoes, halved onion, garlic cloves, olive oil and oregano.

5. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes. Stir occasionally.

6. Use the wooden spoon to crush the tomatoes, garlic, and onions.
Blend for a smoother paste. Add salt to taste.

ASSEMBLE
7. Pour sauce and meatballs over spaghetti and toss gently to combine. Garnish with parmesan cheese and fresh parsley. Serve hot.

BUKO PIE: Filipino Coconut Pie

YIELD
9″ pie

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
Pie Crust

Ingredients A
(Pie Filling)
500g young coconut flesh
cup cornstarch
½ cup coconut water
½ cup coconut cream (Thick Santan)
½ cup sugar
½ tsp of salt

Ingredients B
(Egg Wash)
1 small egg
1 tbsp milk

METHODS

PIE FILLING
1. Dissolve the cornstarch in coconut water and set aside.

2. In a saucepan over medium-low heat, combine the cream and sugar. Bring to a simmer and cook until sugar is completely dissolved.

3. Add the coconut flesh.

4. Slowly add the coconut water with cornstarch, stirring regularly. Cook, stirring frequently, for about 3 to 5 minutes or until the sauce thickens to paste-like consistency.

5. Remove from heat and allow to cool completely.

ASSEMBLY AND BAKING
6. Line a 9 inches pie plate with bottom crust; trim even with edge. Use a fork to poke holes on the bottom crust.

7. Pour the cooled filling on the chilled pie crust. Make sure that the coconut flesh is evenly distributed.

8. Unroll the second crust dough to cover the top of the pie. Cut the excess from the edges and pinch the sides to seal together with the crust.

9. Use a fork to poke holes on top crust to serve as vents for the steam while baking.

10. Bake at 220 C for 10 minutes.

11. In a small bowl, whisk together the egg and milk.

12. Remove the pie from oven and brush the top with the egg wash.

13. Lower the temperature to 170 C and bake for another 30 – 40 minutes.

14. Remove pie from oven and let cool down for the filling to set.
Serve slightly warm.