Balinese Vegetable Millefeuille, Asian Herbs, Sesame & Butterfly Pea Sauce

       

Balinese Vegetable Millefeuille, Asian Herbs, Sesame & Butterfly Pea Sauce

Puri Ganesha

Indonesia

METHOD & INGREDIENTS

Millefeuille

10 thin slices root vegetable or daikon, cut into exactly 8 x 4 centimeter pieces
40 leaves – spinach, different herbs or other Asian greens of your choice
Herbs and edible flowers for garnish

Cut the millefeuille pieces and keep in a bowl of iced water with the juice of ½ lime added until needed.

Dressing

1 tbs virgin coconut oil
1 tsp chopped green chilli
2 tbs lime juice
1 tbs very finely chopped Asian shallots
Sea salt to taste
Freshly ground black pepper

Combine the dressing ingredients and adjust the seasoning to your taste. Set aside to let the flavours develop. Just before serving, mix in with the spinach & herbs.

Butterfly Pea Sauce

5 fresh butterfly pea flowers***
50g white sesame seeds
2 tbs coconut mylk
½ tsp white pepper
Juice of 1 lime
1 tbs palm sugar or to taste
Sea salt to taste

Soak the butterfly pea flowers in hot water until the desired depth of colour is reached.
Discard the flowers. Pound the sesame seeds together with the remaining ingredients in a mortar and pestle and add the blue water to the paste. Adjust the seasoning.

*** dried flowers are sometimes available from Thai or Malaysian grocers. Substitute vegan food colouring or use beetroot juice.

Serve
Carefully dry the vegetable slices and neatly stack with the dressed leaves in between, adding more seasoning if necessary.
Put some of the sauce on the plate, top with the millefeuille slices. Garnish with herbs and edible flowers.

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