Delicious Plant Recipes: Try the Coconut Chutney!

Delicious Recipe: Coconut Chutney

I wanted to find out how to use the leaves of the curry tree and how they taste and I discovered this delicious recipe.

Coconut Chutney Preparation time: about 10 minutes Makes about 2½ cups

1½ cups dessicated coconut 1½ cups mild yogurt ½ cup cold water 1 tablespoon minced fresh ginger 2 teaspoons hot green chilies, chopped ¼ teaspoon freshly ground black pepper ½ teaspoon salt 2 tablespoons peanut oil 1 teaspoon black mustard seeds 1½ teaspoons split urad dal 10 or 12 fresh curry leaves ¼ teaspoon yellow asafetida powder

Whisk together the coconut, yogurt, water, ginger, chilies, pepper and salt in a bowl. If necessary, add a little more water to form a moist, almost pourable consistency.

Heat the oil in a small pan over moderate heat. When the oil is hot, drop in the mustard seeds, and fry them until they crackle. Add the urad dal, and fry it until it turns golden brown. Drop in the curry leaves – careful – they can crackle violently.

Sprinkle in the asafetida, swirl the pan, and quickly empty the whole pan of fried seasonings into the chutney. Mix well and serve.

Recipes from Cooking with Kurma by Kurma Dasa

Want to see more recipes? Click here

More Delicious plant Recipes:

LOTUS STEM & PRAWN SALAD

Stephanie Alexander is a notable chef and food writer from Melbourne.   After a recent visit to ‘Earthcare Farm’ Stephanie kindly sent us this traditional Vietnamese recipe that she brought back from there.

Ingredients

  • juice of 1 lemon
  • 500g of stems of young flowers picked before they emerge from the water
  • 75g sugar
  • 100g carrot, cut in julienne
  • 200g cooked lean pork, sliced thinly
  • 200g cooked pig’s ear, sliced thinly
  • 100g cooked prawns, peeled
  • 1 onion, finely sliced and soaked in a little rice vinegar
  • 50g Vietnamese pickles (experiment!)
  • 100g roasted unsalted peanuts, roughly chopped
  • 50g crispy fried shallots (Obtainable at Asian groceries)
  • 1 hot red chilli, seeded and finely sliced (or more to taste)
  • basil or sawtooth coriander
  • fish sauce

Method

Cut lotus stems  in half lengthwise, cut into pieces 5cm long, soak in lemon water for 15 minutes, then drain well and toss with two-thirds of the sugar. Leave for 30 minutes and then drain. Toss carrot in remaining sugar and leave for 15 minutes. Drain.  In a large bowl toss all pork, prawns, drained carrot and lotus stem, chopped herbs, drained onion and chilli and Vietnamese pickles. Mix well and season with fish sauce and extra lemon juice to taste.

Pile onto a serving dish and scatter over the crispy shallots and the peanuts. If desired some of the pork and prawns can be reserved for the final garnishing.

In Vietnam we were served very freshly fried prawn crackers with this dish and with it came a dipping sauce of fish sauce, made by simmering together 1/2 cup of fish sauce with 3/4 cup of white sugar until it had the texture of honey.     

LOTUS STEM & PRAWN SALAD

Stephanie Alexander is a notable chef and food writer from Melbourne.   After a recent visit to ‘Earthcare Farm’ Stephanie kindly sent us this traditional Vietnamese recipe that she brought back from there.

Ingredients

  • juice of 1 lemon
  • 500g of stems of young flowers picked before they emerge from the water
  • 75g sugar
  • 100g carrot, cut in julienne
  • 200g cooked lean pork, sliced thinly
  • 200g cooked pig’s ear, sliced thinly
  • 100g cooked prawns, peeled
  • 1 onion, finely sliced and soaked in a little rice vinegar
  • 50g Vietnamese pickles (experiment!)
  • 100g roasted unsalted peanuts, roughly chopped
  • 50g crispy fried shallots (Obtainable at Asian groceries)
  • 1 hot red chilli, seeded and finely sliced (or more to taste)
  • basil or sawtooth coriander
  • fish sauce

Method

Cut lotus stems  in half lengthwise, cut into pieces 5cm long, soak in lemon water for 15 minutes, then drain well and toss with two-thirds of the sugar. Leave for 30 minutes and then drain. Toss carrot in remaining sugar and leave for 15 minutes. Drain.  In a large bowl toss all pork, prawns, drained carrot and lotus stem, chopped herbs, drained onion and chilli and Vietnamese pickles. Mix well and season with fish sauce and extra lemon juice to taste.

Pile onto a serving dish and scatter over the crispy shallots and the peanuts. If desired some of the pork and prawns can be reserved for the final garnishing.

In Vietnam we were served very freshly fried prawn crackers with this dish and with it came a dipping sauce of fish sauce, made by simmering together 1/2 cup of fish sauce with 3/4 cup of white sugar until it had the texture of honey.

Nguyet Tran is a Vietnamese lady also from Melbourne.   She sent us the following recipes after visiting this website and seeing so many of her favourite food plants from home.  Thank you Nguyet Tran, we can’t wait to try them!

BANH KHOAI MI – CASSAVA CAKE

Ingredients

  • 1 kg of cassava root peeled and grated finely (using cheese grater with smallest hole size).
  • 1 cup of sugar
  • 1 cup of coconut milk
  • 1 pinch of salt

Method

Mix the ingredients together. Oil 20 cm cake tin, pour the mixture and flatten the top evenly. Place the mixture in the moderate reheated oven (190 C) for 1 hour approx .

It can be served with ice cream as a dessert or as a snack.

BANH CAY – CURRIED CAKE

Ingredients

  • 1 kg of cassava root peeled and grated finely (using cheese grater with smallest hole size).
  • 1 level teaspoon of salt
  • 2 table of sugar
  • 1 table spoon of curry powder
  • 1 chilly chopped (optional)

Method

Mix the ingredients together. Take spoonfuls of the mixture and form into balls about 2cm in diameter. Deep fry the balls and serve it in a bed of lettuce as a snack or with main course.

CHUOI CHUNG – BANANA , CASSAVA SWEET SOUP

Ingredients

  • 200 gr of cassava root peeled and cut into 3cm cubes
  • 5 ripe lady finger bananas
  • 1 cup of sugar
  • ¼ cup of tapioca pearls
  • 1 cup of coconut milk
  • ½ litre of water
  • 1 pinch of salt
  • crushed roasted peanut

Method

Cook the pearls with water with slow heat until cooked (clear and soft), then add cassava root cubes bananas and cook for another 10 minutes. Coconut milk and sugar are added last, leave it in the stove for another 5 minutes. Serve in a bowl and sprinkle with crushed peanut.      It can be serve as a dessert or a snack.

 

GOI NGO SEN – LOTUS SHOOT SALAD

Ingredients

  • ½ kg of young lotus shoot, cleaned and slice diagonally into 8 cm long pieces.
  • 5 table spoons of vinegar
  • 6 table spoons of sugar
  • 200 grams of cooked chicken meat pieces
  • 5 cooked peeled prawns, sliced (optional)
  • 5 table spoons of fish sauce
  • ½ of a lemon juice
  • 1 chilli, chopped (optional)
  • 3 table spoons of water
  • herbs : chopped basil, Vietnamese mint, coriander etc
MethodWash lotus shoot and slice as directed. Place the slices in a non metal container (ie plastic) and sprinkle with 2 tables spoon of sugar and 2 table spoons of vinegar. 15 minutes later put the rest of the ingredients in and mix well.   This is an up market and very delicious salad.

CU NANG XAO THIT GA – STIR-FRIED CHICKEN WITH WATER CHESTNUTS

Ingredients

  • 1/4 kg of water chestnuts, peeled, sliced 1/2 cm thick
  • 3 table spoon of oil
  • 3 tablespoons of finely chopped spring onions
  • 200 gr of chicken fillet, sliced and marinated with 1 table spoon of soy sauce and 1 teaspoon of sugar
  • 2 table spoon of soy sauce
  • 2 table spoon of water
  • 1 tea spoon of sugar

Method

Heat a work or large pot until it is very hot.  Add the oil when it is very hot (slightly smoke), add the chicken stir- fry for 5 minutes or until cook.. Add water chestnuts and continue to stir-fry for another 2 minutes. Add the rest of the ingredients and cook for a further 2 minutes and serve at once.  This can be served with rice or noodles or pasta.

 


BAMBOO SHOOTS are an important ingredient in Vietnamese cooking specially in villages where all sources of food and vegetables are from their gardens and farms.  Choosing the right part of young shoot and preparation are essential before cooking can take place.  First discard all the hard outer jackets from the shoot, then test and see whether the whole young shoot can be used or we may have to discard some of the bottom bit that too fibre to eat. The test is done by using finger nail to test the bottom of the shoot if you can press your finger nail through the bottom part then it is ok to eat. If not then discard some then retest until you are satisfy.

Now the shoot is ready for preparation. Slice the shoot into 3 or 4 thick slices (2 cm thick). For each slice, slice again thinly into 2cm X 8 cm pieces. Boil in 1.5 litres of water for 15 minutes, wash it then boil in water the second time. Wash thoroughly.   Fresh young bamboo shoots are the best. The above process does not take long to prepare (30 minutes approx) but it is really worthwhile.

Editor’s Note – The boiling procedure above is for shoots of tropical clumping species to remove bitterness & toxins.  Our Phyllostachys shoots such as ‘Moso’ are dug just as they break the surface of the ground and have no bitterness or toxins.  These can be eaten raw in various ways or cooked very lightly which means they retain a wonderful crisp texture.

MANG XAO THIT BO – STIR-FRIED BEEF WITH YOUNG BAMBOO SHOOT

Ingredients

  • 450 gr of lean beef steak, sliced and marinated with 1 teaspoon of sugar, 1 table spoon of fish sauce and 1 tea spoon of finely chopped garlic.
  • 2 table spoons of fish sauce
  • 450 gr of young bamboo shoot, sliced and boiled (see above)
  • 4 table spoons of oil
  • 2 table spoons of chopped spring onion and coriander
  • 2 table spoon of oyster sauce (optional)

Method

Heat a work or large pot until it is very hot.  Add the oil when it is very hot (slightly smoke), add the beef stir- fry for 7 minutes or until cook. Add the bamboo slices and continue to stir-fry for another 3 minutes. Add fish sauce and oyster sauce and cook for a further 2 minutes and sprinkle with spring onion and coriander serve at once.  It can be served with steam rice or pasta.

CANH GA KHO MANG – STEWED CHICKEN WITH YOUNG BAMBOO SHOOT AND LEMON GRASS

Ingredients

  • 1 cup of water
  • 500 gr of chicken wings cut into pieces, marinated with 1 tea spoon of sugar, 1 table spoon of fish sauce and 1 tea spoon of finely chopped garlic.
  • 2 table spoons of chopped spring onion and coriander
  • 500 gr of young bamboo shoot, sliced and boiled
  • 1 stalk of lemon grass cut diagonally into 2 cm long pieces.
  • 2 table spoons of oil
  • 2 table spoons of fish sauce
MethodHeat a large pot until it is very hot.  Add the oil when it is hot, add the lemon grass pieces and stir- fry for 1 minute, then add chicken pieces, the bamboo slices, fish sauce and continue to cook for another 5 minutes.   Water is added last and reduce to simmer for another 30 minutes with lid on. Sprinkle with spring onion, coriander serve at once.  It can be served with steam rice or pasta. 

BO LA LOT – LOLOT BEEF ROLL

Ingredients

  • 350 gr of beef minced.
  • 150 gr of pork minced
  • 3 table spoon of oil for frying
  • 1 tablespoon of finely chopped garlic
  • 20 big La lot leaves with stems still attached
  • 2 tea spoons of fish sauce
  • 1 tea spoon of sugar

MethodMix beef and pork mince together, then add garlic, sugar, fish sauce, mix well . Wash the leaves, (BETEL LEAVES )for each leave place some filling (about a heap teaspoon ) in the middle of the leave then roll from the bottom of the leave toward the stem and make a hole in the roll and insert the stem to that hole. The stem has a role of holding the filling in place. Do not worry about the sides of the roll it can be opened as soon as you fry it the meat will stick well with the leave.   After rolling bit is done for all leaves. Heat the fry pan until hot, add the oil, then fry the rolls in batches may be 10 per batch for 10 minutes (slow heat) until cook. Served with rice as a main course or on its own as an entree.
PIPER sarmentosum BETEL LEAVES – Chaa phluu, phok puu noo, phak phiuu nok, pblug ring, ye-thoei (Thia), LA LOT (Vietnames)– Leaves from this plant can be used as vegetable or herb or herbal medication for controlling hiccup, diarrhoea, nausea by chewing some leaves then swallow. In Vietnamese cooking there is a famous beef banquet that includes 7 beef dishes and the following dish is one of them.

TRUNG CHIEN THIT BO VA LA LOT – EGG OMELLETE WITH BEEF AND LOLOT

Ingredients

  • 5 eggs
  • 300gr of beef minced, marinated with 1 teaspoon of sugar, 1 table spoon of fish sauce
  • 5 young la lot leaves, chopped
  • 3 table spoons of oil
  • 2 table spoons of fish sauce

Method

La lot is used as herb for this dish.   Break the eggs into a big bowl, add la lot leaves, fish sauce and mix well.   Heat a large frying pan until it is very hot.  Add 1 table spoon of oil when it is hot, add the beef minced and stir- fry for 5 minutes, then add the beef into the egg mixture bowl.  Wash the frying pan then heat the pan until it is very hot. Add the rest of the oil then pour the egg-beef mixture in and cook for 5 minutes on each side (low heat). serve at once.  It can be served with steam rice.

DO KHO CHAY – VEGETARIAN CASEROLE

Ingredients

  • 100 gr of taro, peeled and cut into 3 cm cubes
  • 1 medium tomato cut into 3 cm chunks
  • 100 gr of carrot, peeled and cut into 2 cm chunks
  • 1 medium potato, peeled and cut into 3 cm cubes
  • 3 table spoons of sugar
  • 3 table spoons of soy sauce
  • 100 gr of bamboo young bamboo shoot, sliced and boiled
  • 500 gr of fresh bean curd (tofu), available in Chinese grocers or health food shop
  • 1 cabbage leaf, cut into 3 cm square pieces.
  • ½ cup of water
  • some oil for frying
MethodCut the beancurd into match box sizes. Drain it on kitchen paper..  Heat a large frying pan (non stick is preferable) until it is very hot.   Add 3 table spoon of oil when it is hot, fry the beancurd pieces in batches. For each piece fry 3 minutes for each side. Drain the pieces with kitchen paper.  Now mix all ingredients together in a large pot with a table spoon of oil, leave it for another 15 minutes. Stir occationally. Bring the pot to the boil then reduce to simmer with lid on for another 30 minutes or until taro is soft. It can be served with steam rice.

CHA GIO CHAY – VEGETARIAN SPRING ROLL

Ingredients

  • 300 gr of taro, peeled and grated using cheese grater
  • 100 gr of green split pea or yellow split pea or mung bean split, peeled available in Chinese grocers
  • 100 gr of carrot, grated using cheese grater
  • 20 gr of vermicelli (green bean thread) available in Chinese grocers
  • 500 gr of fresh bean curd (tofu), available in Chinese grocers or health food shop
  • 2 table spoons of sugar
  • 3 table spoons of soy sauce
  • 1 pack of spring roll pastry available in supermarket (50 sheets) put in the freeze
  • only take the pack out 1 hour before using.
  • some oil for deep frying
  • 1 egg or 1 table spoon of corn flour and 1 table spoon of water.
  • herbs : chopped basil, Vietnamese mint, coriander etc
  • lettuce

For the sauce to go with spring rolls

  • 3 table spoons of vinegar
  • 4 table spoons of sugar
  • 5 table spoons of soy sauce
  • ½ of a lemon juice
  • 1 chilli, chopped (optional)
  • 3 table spoons of water
MethodSoak vermicelli in hot water for 15 minutes, then drain and cut into lengths of 5 cm.  Wash green split pea, put in a pot with a litre of water, bring the pot to the boil, then discard most of water (only leave about 3 tablespoons of water with the bean) then reduce to simmer with lid on for another 15 minutes or until the bean is soft.  Now mix the first 4 ingredients with bean curd together. Put the mixture in a cloth bag then squeeze to remove excessive juice from the mixture. This way the filling will not be to wet so preventing the spring roll from being soggy after deep frying. Now add the sugar and soy sauce and mix well. Peel one sheet of spring roll at the time. For each sheet place 1 table spoon of filling in the middle and roll t it up tightly (please refer to the picture described at the back of pastry pack) and finish off by sticking the last edge with either egg white or a mixture of 1 table spoon of corn flour and 1 table spoon of water.  Deep fry the spring roll in batches over medium heat.Spring rolls are served with the sauce and herb and lettuce. Wrap 1 spring roll and some herb in a piece of lettuce then dip in the sauce.

CHE KHOAI MON – TARO SWEET DESERT

Ingredients

  • 400 gr of taro, peeled, cut into 3 cm chunks
  • 200 gr of sticky rice, available in Chinese grocers
  • 2 litres of water
  • 300 gr of sugar
  • 1 pinch of salt
  • 1 tea spoon of vanilla sugar

For the sauce to go with it.

  • 1 cup of coconut milk
  • ¼ tea spoon of salt
  • 4 table spoons of sugar
  • 1 cup of water
  • 1 tea spoon of corn flour
MethodPlace taro in a pot with 1 litre of water, bring it to boil with lid on then reduce to simmer for 20-30 minutes or until taro is soft.  Wash the sticky rice, place it in a another pot with 1 litre of water, bring it to boil then reduce to simmer for 20-30 minutes or until the rice is soft and sticky. You may put the lid on while simmering but keep an eye on it because the sticky juice from the rice may overflow all over the stove.   After the taro and the rice both soft then mix them together. You may discard any excessive juice if only the mixture is too watery. Add sugar, salt, vanilla sugar and mix well.Sauce – Mix all ingredients together in a pot Bring the pot to the boil and reduce to simmer for another 5 minutes.This sweet treat should be served hot. It can be served in a bowl. For each bowl place 2 pieces of taro and 2 table spoons of sticky rice and pour the sauce on top. 

And More

WOK FRIED PRAWNS & SCALLOPS WITH BAMBOO

INGREDIENTS

  • 4 Lge green king prawns
  • 4 scallops
  • ½ tsp garlic, pounded
  • ½ tsp ginger, pounded
  • 3 shitake mushrooms, halved
  • 6 slices fresh bamboo – cleaned, sliced and blanched in salted boiling water three times, re-fresh in cold water
  • 1-2 Tblsp Shaoxing wine
  • 2 Tblsp Boy brand yellow bean soy
  • 1/2 tsp palm sugar
  • 2 Tblsp chicken stock
  • 8 Thai basil leaves

METHOD

  • Heat a little vegetable oil in a wok until hot. Sear prawns and scallops until almost cooked through, remove from the oil.
  • Clean the wok. Heat some more vegetable oil, add pounded garlic, ginger, shitake mushrooms and bamboo.
  • De-glaze the wok with Shaoxing wine, add yellow bean soy, palm sugar and chicken stock.
  • Add prawns and scallops back to the wok, and toss through Thai basil.

WOK FRIED TOFU WITH BLACK FUNGHI AND WATER CHESTNUTS

INGREDIENTS

  • 1clove of garlic, pounded
  • 1tsp ginger, peeled, pounded
  • 2 Tblsp pickled mustard greens
  • 4 water chestnuts, halved
  • 1-2Tblsp Shaoxing wine
  • 3 Tblsp Chinese black vinegar
  • 1Tblsp oyster sauce
  • ½tsp palm sugar
  • 150ml water or chicken stock
  • 1 packet silken tofu- cut into 2cm cubes
  • 4 pieces fresh black funghi, torn
  • 6 slices of Lebanese cucumber, sliced on the diagonal
  • 1 Tblsp shallot rounds
  • szechuan pepper, ground

METHOD

  • Heat a little vegetable oil in a wok until hot. Add pounded garlic, ginger, pickled mustard greens and water chestnuts.
  • De-glaze the wok with Shaoxing wine, add black vinegar, oyster sauce, palm sugar and water or stock.
  • Place the silken tofu and black funghi in the wok and cover with a lid; simmer until the tofu is heated through.
  • Carefully toss cucumber and shallot rounds through the dish sprinkle szechuan pepper on the top.

SERVES – 4 as a side dish

 

About Banh Lot

‘Banh’ means anything to do with flour or dough.  ‘Lot’ means falling or fitting through a hole. So Banh Lot itself means little dough falling through holes. The mixture should have a consistency so that as the dough comes out it will break into little pieces instead of long string.

Traditionally, Banh Lot has been made with some additives that are harmful for our bodies such as borax etc this chemical has been banned in Australia. I happen to know this chemical because one of my sisters is working in the medical field but I don’t believe that the community knows about the ban. Who is going to check the product? Anyway all fish balls or some cakes may contain borax in it so I normally made those myself.

There are at least two kinds of Banh Lot.

  • Banh Lot for sweet soup
  • Banh Lot for cold or chilled desert
  • and Banh Lot Accompaniments

 

METHODPour 2/3 of the boiling water and using wooden spoon, test if a dough can be formed without sticking to the spoon.  If it’s too dry then add a bit more water in, if too wet then add some extra flour in. Knead for 2 minutes then roll out the dough on a floured board and cut into 0.5 centimetre thick and 6 centimetre long strips. Boil 1 litre of water in a saucepan then place these strips in the boiling water for 2 minutes or until the strips float on the surface of the saucepan. Take them out and place them in a cold bucket of water. Drain well. By this stage it is ready to put in soup as condiment. The way to use it is very much the same way with tapioca pearls where any sweet soup that involves sugar and coconut milk can.

Banh Lot for sweet soup (normally served warm or hot)

INGREDIENTS

  • 300 grams of tapioca flour

  • 300 mil of water

  • 1 pinch of salt

  • 1 heap tablespoon of sugar

Banh Lot for cold or chilled desert

INGREDIENTS

  • 1 cup of rice flour
  • 1/2 cup of tapioca flour
  • 1 pinch of salt
  • 1 heap tablespoon of sugar
  • 2 cups of water (or 1 cup or water and 1 cup of coconut milk).

METHOD

Mix well then bring it to slow heat and stir until mixture pulls away from sides of pan to form a sticky mixture. Place the mixture in a container or a colander that has round holes (0.5 centimetre) sitting on a cold bucket of water,  press the mixture down the holes using a big spoon going left and right until all the mixture has gone through the holes to make little dough’s called ‘Banh Lot’. Drain the ‘banh lot’  and they are ready to beused.

Banh lot can be served hot or cold.   To serve place 4 tablespoons of Banh Lot in a small bowl add 2 tablespoons of sugar syrup, a tablespoon  of shaved ice and 2 tablespoons of coconut sauce. More sugar or coconut sauce can be added if desired.

Coconut Sauce Ingredients

  • 1 can of coconut milk
  • 1 pinch of salt
  • 1 heap teaspoon of corn flour
  • mix well and bring it to the boil (slow heat) and leave it on the stove for 5 minutes. Sugar Syrup 300 gr of sugar and 150 mls of water, bring to the boil (slow heat) for 5 minutes to dissolve it. Dau do (red bean)INGREDIENTS

  • 300gr of red bean soak overnight.
  • 1 little water.
  • 1 pinch of salt
  • MethodBoil the beans in water with 1 pinch of salt for an hour in slow heat or until softens. To test whether beans are ready take one bean out and press using your fingers if you could flatten means they are ready. Drain well. Dau xanh (mung bean paste)INGREDIENTS

  • 300gr of shelled split mung bean soak overnight.
  • Some water for steaming
  • Method

    Steam the beans for 20 minutes until soften. To test whether beans are ready take one bean out and press using your fingers If you could flatten it means they are ready. Smash well.

    Banh Lot Accompaniments

    Dau do banh lot – Means a part from Banh Lot , sugar syrup, shaved iced and coconut sauce there are 2 more things: 1 table spoon of dau do (red bean) and 1 table spoon of mung bean paste. It is a very common desert in Vietnamese restaurant indeed.

    Advertisements

    Please leave us your Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s