I was really excited about this month’s theme for the International Incident. It is Noodles! This month I really wanted to cook something I would have never tried if it wasn’t for this challenge. I also wanted to try something a little different.
I decided to replicate a dish I had at Fenix in Richmond, Victoria from memory. Fenix has since changed from a fine dining restaurant to a Wedding and Function centre. It is owned by Raymond Capaldi and Gary Mehigan (from Masterchef Australia). When it was a restaurant, Hubby and I used dine there often. In fact, it was Hubby’s favourite restaurant.
My favourite entree dish that I always had was the coconut noodles with caramalised pork belly in a Laksa style sauce. This is the dish I made for the Noodles Party.
The first part of the dish was to make the coconut noodles. It basically is coconut milk and agar agar.
400ml can coconut milk
50g agar agar strands
Place all the ingredinets in a pot on medium heat
Stir constantly till agar agar dissolves
Pour through a sieve into a dish
Refrigerate until set
When the coconut jelly is set, cut into into long noodles
The dish is served with pork belly. I used a honey glaze on my pork belly.
honey glazed pork belly
1/2 cup honey
2 tbl dark soy sauce
1 tsp five spice powder
1 tsp ground ginger
Place all the ingredients in a small pot and cook over a low heat for 5-7 minutes. Strain and reserve until needed.
800g pork belly
6 cups hot chicken stock
2 medium onions quartered
Placed the pork belly in a large pot or casserole dish and pour over the hot chicken stock and add the onions. Place in the oven covered and cook for 2-3 hours or until the pork is tender.
Once the pork is cooked, remove from the oven and place on a baking tray with another tray on top and a weight (for example, 2 cans of beans) to help weigh down the pork. Place in the refrigerator for a minimum of 2 hours. Overnight is preferable.
Preheat the oven to 180degC
Once the pork has been pressed, remove the trays and cut into portions about 5cm wide. Place the pork skinn side down in a cold, non-stick pan with a little olive oil and begin to crisp the skin over a low-medium heat. Spoon half of the honey glaze over the pork.
Place the pan into the hot oven and colour all the sides of the pork, spooning over the rest of the honey glazw. Keep a close eye on the pork as it can burn easily.
Once it’s coloured and crispy, remove fro the oven, cut in small slices and set aside till ready to use in the dish.
Laksa Style Sauce:
1 small onion
2 cloves garlic
2 tsp ginger
1 tsp ground almond
1 lemongrass stalked finely sliced
1 tsp shrimp paste
1 tsp cumin powder
1 tsp tumeric
2 tsp ground coriander
Place all ingredients in a mortar and pestle and pound until it forms into a paste. Vegetable oil may be needed to blend easier.
To make the sauce, place tthe paste in a small pan and sauté gently until fragrant. Add 250ml coconut milk. Simmer on a low heat for 5 minutes
To dish up, place the coconut noodles in a circle in a bowl, place the pork belly scattered around. Pour a little of the laksa sauce into the bowl. To garnish, add blanched snow peas and finely sliced chilli.
Fellow Party People: