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!
