serves
1
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Turmeric
episode • Paradise Kitchen Bali • travel • 22m
G
episode • Paradise Kitchen Bali • travel • 22m
G
Ingredients
- 125 g piece fresh coconut flesh
- 125 ml (½ cup) melted coconut oil
- 4 red Asian shallots, thinly sliced
- 5 garlic cloves, thinly sliced
- 1 long red chilli, thinly sliced
- 150 g fern tips (or chopped kale or cabbage)
- 100 g bean sprouts
- ½ tsp salt
Instructions
- Toast the coconut flesh over an open flame until the skin is blackened and charred. When cool enough to handle, grate the coconut into a bowl.
- Heat the coconut oil in a small frying pan over medium heat. Add the shallots, garlic and chilli and stir until golden and crisp. Remove with a slotted spoon and drain on paper towel.
- Bring a small saucepan of lightly salted water to the boil. Add the fern tips and cook for 3 minutes, then remove with a slotted spoon and set aside. Add the bean sprouts to the boiling water, then drain immediately.
- To serve, place all the ingredients in a large bowl and use your hands to gently massage everything together. Check the seasoning and adjust if necessary.
Experience Bali like the locals on Paradise Kitchen Bali with Lauren Camilleri.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Turmeric
