Gastronomixs

Coconut vermicelli

This vermicelli, or spaghetti, can be made using any type of liquid. A set for making this is available at specialised wholesalers. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Coconut vermicelli

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Ingredients

800 

coconut milk 

300 

celeriac stock 

stalks 

lemongrass

As needed: 

 

red curry powder 

agar agar

Preparation method

  • Place the coconut milk, stock, lemon grass, and red curry powder in a pan and infuse at 60ᵒC for two hours.
  • Pour through a fine-meshed sieve.
  • Bring to the boil with the agar agar and continue boiling for one minute.
  • Pipe into aquarium tubing and leave to set in the refrigerator.
  • Gently squeeze out the set spaghetti with a siphon aerated with one cartridge.

Serving suggestions

  • As a component in a composition with pistachios, cucumber, and yellow onion. 
  • As a component in a composition with coconut, cockles, and red chilli pepper. 

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