Courtesy of Chef Muhammad Afif Adnanta
Coconut Delicacy
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Chef Muhammad Afif Adnanta won the San Pellegrino Award for Social Responsibility for Asia Region.
23 November, 2020
serves for
4
total time
2
HR
0
MIN
ingredients
Garlic
60 g
Candlenut
30 g
Coconut milk
600 ml
Palm Sugar
25 g
Coriander
15 g
Lemongrass
1 stalk
Bay
3 pieces
Kaffir Lime
5 pieces
Ginger
10 g
Galangal
10 g
Long bean
150 g
Carrots
100 g
Daikon
180 g
Soybean tempe
80 g
Chayote
120 g
Melinjo leaf
3 pieces
Melinjo
80 g
Calamari head
100 g
Squid Ink
10 g
Grill Aubergine
Eggplants
3 pieces
Coconut milk
200 ml
Coconut Charcoal
Salt
to taste
Black Pepper
to taste
Fermented caramelized onion
Onion
1 bulb
Fermented coconut milk
120 g
Coriander Seeds
30 g
Palm Sugar
12 g
Kaffir Lime
1 pieces
Lemongrass
1/2 pieces
Confit Potato & kaffir lime sabayon
Potatoes
2 pieces
Coriander Seeds
30 g
Lemongrass
1 pieces
Salam leafs
2 pieces
Coconut oil
40 g
Butter
120 g
Egg yolks
3 pieces
Caster sugar
20 g
Ginger
10 g
Lime zest
20 g
Lime juice
30 g
Black Rice Crackers
Squid Ink
25 ml
Rice Vinegar
100 g
Salt
5 g
Water
110 ml
Coconut oil
10 ml
Muhammad Afif Adnanta shares his modern interpretation of lodeh, a simple and nutritious Indonesian dish, which reminds him of home.
Lodeh centres on a coconut milk based soup with simple vegetables, which can be combined with any number of proteins, from chicken and beef, to lamb or seafood in coastal areas, or even tempe (fermented soybean cake) for vegetarians and vegans.
Adnanta is a strong believer in sustainability and minimising his carbon footprint in the kitchen. “Usage of local ingredients benefits the community and decreases any unwanted wastage of products,” he says. He chooses to use coconut milk instead of dairy milk in this recipe, not only because it’s healthy and nutritious, but because of its sustainability credentials. Coconuts grow all year round and can be harvested at any time throughout the year, when the fruit is ripe. The coconut tree itself can also be used, from root to leaf.
Adnanta says the dish is open to creative interpretation depending on which flavours you prefer. ”Add more coconut milk for milder lodeh or add chilli for more spiciness to tingle the tongue. Any sweet and earthy vegetable can be added too,” he says.
Find out how to make Adanta’s version of lodeh, step by step in the recipe below:
Step 01
Courtesy of Chef Muhammad Afif Adnanta
Blend shallot, garlic, candlenut, palm sugar and coconut milk until smooth.
Heat oil in a pot over medium-high heat. Fry the spice paste until fragrant for about 5 minutes.
Step 02
Courtesy of Chef Muhammad Afif Adnanta
Add bay leaf, kaffir lime leaf, thinly-sliced galangal, ginger, lemongrass and coriander seed. Stir for another minute.
Step 03
Courtesy of Chef Muhammad Afif Adnanta
Add long beans, eggplants, soybean tempeh, and chayote. Once it boils again, reduce the heat to a simmer.
Step 04
Courtesy of Chef Muhammad Afif Adnanta
Add squid ink, calamari for flavour, and reduce liquid until fragrant, then season with salt, pepper and butter.
Turn off the heat, transfer to a serving bowl, and serve immediately.
Step 05
Courtesy of Chef Muhammad Afif Adnanta
Grill Aubergine
Grill Aubergine under coconut charcoal (on stove if charcoal not available), cook until soft. Peel charred aubergine and blend until smooth, season with salt, pepper, butter and coconut milk. Strain through sieve until smooth.
Step 06
Courtesy of Chef Muhammad Afif Adnanta
Fermented caramelized onion
Peel the onion, cook in medium heat with reduction fermented coconut, coriander, kaffir lime until fragrant. Caramelise onion until brown, add a little bit of brown and caramelised onion, season with lime and coriander.
Step 07
Courtesy of Chef Muhammad Afif Adnanta
Confit Potato & kaffir lime sabayon
Peel baby potato and make bowl shaped with parisienne cutter, confit in oil with lemongrass, salam leaves, coconut oil, butter, lemongrass, butter, and salt and pepper until tender. Whisk egg yolk, sugar, ginger, lime zest, lime juice until smooth, fluffy and foamy. Fill baby potato with kaffir lime sabayon.
Step 08
Courtesy of Chef Muhammad Afif Adnanta
Black Rice Crackers
Soak rice in water for 20 minutes, simmer until soft then add black squid ink, salt, coconut oil and stir gently. Spread on tray underlined with baking paper, and hydrate at 60*C until dry. Break dried chip into pieces and fry in oil.
Step 09
Courtesy of Chef Muhammad Afif Adnanta
The final dish.
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