Healthy tropical dish in fine dining style
By Chef Si
One of my cousins is a Chinese doctor graduated from the Chinese medical school in Hong Kong back in the 70s, she is at her mid-70s now but she looks merely like 40 years old, when I first moved to the cat city in Sarawak, when I first visited her, she chopped a moringa branch for me and asked me to use the cutting to propagate this "Indian milk tree."
I probably got more than 5 herbs from her, including a wild ginseng. At those days, my garden got more than 50 different kinds of herbs and spices besides flowers and fruit trees, I could call myself as a collector for rare plants. When friends who got knowledge about rare plants stepped in my garden, they were so happy, as the time they left, their whole car trunk would be full of fruits, herbs, spices and cuttings. And my friends ranged from Blogspot fans to even 80+-year-old lovely couple, who missed me the most when I decided to return NZ as we shared the same hobby.
Why I decided to write a recipe based on moringa today was I just saw my friend posted her moringa on FB asked what should she do with it, I pulled her leg suggested her to use it as one of the ingredients for the famous thunder tea. As the regular local vegetable, sayur manis that Chinese Malaysian used for their Rey Chai is actualy not a healthy choice, but if they use moringa leaves which look almost similar to sayur manis, this will be definitely a better choice.
Although this is an entree dish, if you use a larger portion of this dish, it can instantly turn into a main dish.
Date: Oct 7th, 2017
Recipe:60 From the 99 Tropical Vegetables, Fruits, Herbs and Spices.
Ingredients:
Pickled Palm Heart
5 tbsp Coconut oil
150g Coconut palm heart
1/2 Stalk lemongrass
1/2 Shallot
1 Chili
1 Turmeric root
2 tbsp Chopped palm sugar
50ml White vinegar
1 tsp Lime juice
3 Cloves Garlic
TT Salt, pepper, fish sauce
1 tsp White sesame seed, toasted
1 tsp Toasted peanut, coarsely grounded
Fish
2 Tuna fillets of your choice (about 100g each), season with salt and pepper
50ml Oyster stock
50ml White wine
Ginger torch bud, shredded finely, garnish
Baby cilantro, garnish
Oyster stock or mussel (if you have no oyster)
1 tbsp Coconut oil
200g Oysters
1 tsp White miso
3 slices Ginger
1 Shallot, macedoine
50g Daikon
Bouquet garni (5 smashed peppercorn, 2 daun salam/bay leaves, 3 smashed coriander stalk, 1/2 smashed lemongrass stalk)
1 slice kaffir lime
50g Leek
50g Celery
1 liter Fish stock
Mousse
100g Spanish Mackerel/Ikan Tengiri
2 Egg yolks
100ml Coconut cream
1/2 tsp Curry powder
1/4 Safrron powder
TT Salt and pepper
2 Egg white, whipped until firm peak
1/4 tsp Cream of tartar or 1/2 tsp lemon + a pinch of salt
100ml Full cream, whipped
Sauce
100g Moringa leaves only
10g Curry leaves
10g Ginger torch bud
3 tbsp Coconut cream
100ml Reduced oyster stock
10g Coriander
2 tsp Ginger puree
1/2 Shallot, brunoise
1/2 tsp Tamarind
1/2 tsp Lemon juice
1 tbsp Olive oil
25g Cold butter, cubes, monte
TT Salt and pepper
Method:
1. To prepare pickled palm heart, blisk all the herbs
in a food processor, cut the palm heart of your
preferred shape. In a wok/pa. Sweat coconut oil
with the rest of the herb until caramelized, then add
the rest of the ingredients, check the seasoning. Add
the palm heart at last, have a quick boil, turn off the heat
to let the residue heat simmer it. Sprinkle with sesame
seed and peanuts.
2. To prepare oyster stock, sweat shallot, ginger and herbs
with coconut oil, add vegetable, deglaze with fish stock.
Add bouquet garni. Boil and simmer for 20 minutes.
Get rid of bouquet garni, sieve, In a blender, combine
the stock and oyster, blend, then sieve once more.
Save a portion for baking souffle, another portion is
reduced for sauce.
3. To prepare the mousse, place mackerel to a food
processor, season with salt, pepper, saffron, and curry.
Blisk, then add egg yolk gradually, then coconut cream
4. Chill.
5. Fold in whipped egg white and cream to the mousse.
Cover the mousse on the tuna fillets.
6. Place the tuna souffle in a baking tray, add fish stock
and wine, bake for 8 minutes at 200C preheated oven.
7. To prepare moringa sauce, sautee shallot and ginger
puree with coconut oil until aroma releases, add curry
leaves, moringa, and other herbs, sautee quickly until
withered, add stock and the rest of the ingredients.
Blend with a thermomix, have a quick boil, check
seasoning, monte.
8. To serve, add moringa sauce, place palm heart on, then
place fish souffle on top or at a side. Garnish with
shredded ginger torch bud and baby cilantro.
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