Main dish

Super Hai Di Lao

YIELD
30 wonton

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
5 medium-size tomatoes
2 tablespoon (100g) tomato paste
1 large red onion, finely diced
3 cloves garlic, finely minced
1.5 inches ginger
1 tablespoon sugar (optional)
3 tablespoon vegetable oil
2 Anise Stars
2 Bay Leaves
500ml Water
Salt and white pepper to taste
1 Litre of Well’B Pure Coconut Water

METHODS
1. In a large pot on low heat, gently cook the onions and garlic in vegetable oil until softened for 5 minutes.

2. Add the chopped tomatoes and tomato paste, gently cook it with the onion and garlic mixture for another few minutes.

3. Put the ginger and the 500ml of water in and bring the soup to a rolling boil. Reduce to a gentle simmer and cook for 20 – 30 minutes.

4. Blend the soup into smooth thick soup.

5. Add in Star Anise & Bay Leaves and pour in 1 litre of Well’B Pure Coconut water. Bring to boil and simmer for 10 minutes.

6. Salt to taste and sugar if you would like to reduce the acidity of the tomatoes, but the Coconut Water works wonders. You can always add in more coconut water as the hotpot continues!

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.