Courtesy of Chef Muhammad Afif Adnanta

Coconut Delicacy

Name: Coconut Delicacy
Total time: 2 h
Yield: 4
Ingredients: Garlic; Candlenut; Coconut milk; Palm Sugar; Coriander; Lemongrass; Bay; Kaffir Lime; Ginger; Galangal; Long bean; Carrots; Daikon; Soybean tempe; Chayote; Melinjo leaf; Melinjo; Calamari head; Squid Ink; Grill Aubergine; Eggplants; Coconut milk; Coconut Charcoal; Salt; Black pepper; Fermented caramelized onion; Onion; Fermented coconut milk; Coriander seeds; Palm Sugar

Chef Muhammad Afif Adnanta won the San Pellegrino Award for Social Responsibility for Asia Region.

23 November, 2020

serves for

total time

2 HR 0 MIN

ingredients

100 g

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.