Coconut Meat Laksa

Here’s the next instalment from Yael Lapiner’s triple standard:

(Incase you missed the first installment – check it out here)

Noodle, Mushroom And Coconut Laksa – With Coconut Meat 

“As the autumn months move slowly towards winter, making the best of the bounty is easy for me. I love mushrooms. I find their behaviour fascinating and their nutritional value astounding. And it makes sense too. They offer the earth a network system beneath the ground, creating irrigational pathways up towards the light by breaking through the fallen leaves and dead wood. Just visualize that in slow motion. To classical music. Powerful stuff.”

You can find so many amazing varieties nowadays in the supermarkets and at your greengrocer. All the shapes and sizes are such a visual treat to the eye. And to the mouth. Their savory, umami, meatiness was actually the main ingredient in the original ketchup sauce. A source full of fiber, protein, vitamin C and D, Iron, Zinc, Selenium and so many other periodic table members, mushrooms are a low in cholesterol, sodium and saturated fat reason to go veggie as often as possible this winter.

Moderately Healthy understands the changes you’re making and why. If we are removing all the unnecessary saturated animal fat products, surly we can replace those with another source of good fats because lets face it, during winter a little insulation is always a good idea. It’s the natural way of things.

Incoming grilled coconut meat. By now, we all know why the nut is so fantastic. And this winter, it is winning its way onto my plate as often as it was winning its way into my smoothies during summer.” – Yael

 

Vegetarian Laksa Style Noodles with Grilled Coconut Meat

Vegetarian Laksa Style Noodles with Grilled Coconut Meat

 

 

Ingredients:

 

Fresh

Fresh coconut meat straight from the nut

One large Chinese cabbage

Selection of exotic mushrooms (shitake, oyster, shemeji and enoki) about two handfuls per person

Three spring onions

One thumb sized piece of fresh ginger

Red pepper

Bean sprouts

Coriander

Basil

Lime

Extra chili optional (in my opinion mandatory!)

 

From the pantry

150g dried rice vermicelli noodles

1 ½ tbsp Laksa curry paste

2 tbsp Thai red curry paste

400ml Coconut milk

50ml coconut cream

Black Sesame seeds

Sesame oil or coconut oil

Tamari or soy sauce – optional

400mml vegetable or chicken stock should you not want to make one using the recipes ingredients and guidelines – a good time saver but where there is waste I am sure to make a stock.

 

 

Method:

 

Crack open your coconut and enjoy that delicious nectar from within. Ahhhhh.

 

Scoop out the glorious flesh and set aside.

 

Trim any stalks off of the mushrooms and place in a large pot.

 

Cover the pot with 1 liter of water, the piece of ginger, two spring onions and a dash of tamari or soy for seasoning. Bring to a boil and then immediately turn it down to a simmer on medium heat until the water has reduced by ½. This is now your stock base for the sauce. (Alternately just start to warm up your shop bought stock now)

 

Boil the kettle. Prepare the noodles according to the packaging.

 

Prepare the vegetables while the liquid bubbles gently away.

 

-Wipe the mushrooms down with a damp cloth should any grit need to be removed.

-Peel back the Chinese cabbage leaves and with a sharp knife remove the very thick white spine of the leaves.

-Thinly slice the red pepper into sexy legs.

-Wash the bean sprouts in cold water and leave them to replenish in a bowl of ice-cold water. I promise you this makes a huge, delicious difference.

– Wash the herbs and pick beautiful sprigs for the garnish

-Slice the spring onion and optional chili.

 

By now the liquid should have reduced slightly. Add your curry pastes and combine well. Allow to infuse and become fragrant.

 

Place a grill pan on the stove and heat until almost smoking.

 

Coat the mushrooms and coconut meat in sesame or coconut oil.

 

Place the mushrooms and coconut meat on the grill, and allow to become charred. They will initially stick right onto the surface. DO NOT PANIC. You want serious caramelization action here so do not be tempted to anything.

 

Once you can see the sides of the coconut meat start to peel back in a charred come-hither give the pan a good shake and flip them over. Any smaller mushrooms looking a bit on the crisp side you can remove them now. But I really to enjoy it when the little one’s become really crisp. Texture baby, it’s important. You’re looking for distinctive BBQ style lines of tasty hallelujah!

 

Now open that can of coconut milk. Make sure it is homogenous by giving it a stir.

 

Using the coconut milk to cool down the fired up curry sauce to your own desire, add gradually and whisk to combine. I love it creamy so I use the entire amount of coconut cream too but adjust according to your tastes.

 

Place the cabbage leaves in the pan for a few seconds, just to soften them. They will soak up a bit of the sauce and I must admit, it is my favorite part of this dish.

 

Assembly:

 

Line a bowl with the cabbage leaves and place a generous amount of noodles in the centre.

 

Pour over the remaining sauce.

 

Place the mushrooms and grilled coconut meat atop with all the garnishing and fresh vegetables.

 

Sprinkle with black sesame seeds.

 

Words: Yael Lapiner

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