Welcome to a wonderful trip to the South of China. The first time I tried this soup I was in Hong Kong, then I was told is a very rare recipe, cause it requires hours and hours (and nowadays is found in reastaurant, rarely into homes).

We akll know from our grandmothers that the best stock is the one boiled for at least 3 hours. Can you imagine what can happen to a stock, boiled twice for 3 hours in total?

Magic for your palate and, also for your eyes.

4 young coconuts

600 ml  chicken stock*

4 tsp goji berries

1 – 2cm stick fresh ginger

4 small bunches of shitake mushrooms (or 4 pleurotis mushrooms)

* Chicken stock

2 chicken tights cu tinto 2 cm pieces

1 liter water

1 onion

(if you like: half carrot and half celery stalk)

1 tbs salt

* To prepare the stock, put everything into a pot and bring to a boil. Leti t simmer for 3 hours at very low heat. Set aside.

Cut the coconuts at three quarters of their height (help yourself with a strong knife), pour the coconut water into a container and keep the top parts (you wil use it as lids).

In each emptied coconut, put the 1 bunch of shitake mushrooms (or 1 pleurotis mushroom) , one tsp of goji berries, 2 pieces of chicken. Add the coconut water (to reach half of the coconut and pour in the chicken stock up to 1 cm from the edges of the coconut. Close the coconut with their original tops.

Put them in a casserole big enough to fit them (or put them into 2 separate casseroles). Put water into the casserole 4 centimeters of water. On high heat bring to a boil, cover the casserole(s) with a lid and lower the heat to minimum. Simmer and cook covered for 3 hours (check every now and then that the water does not evaporate fully – in case add some).

Retain from fire, take the coconuts gently out of the water and let sit for 20 minutes before serving directly at the table. The soup must be eaten directly from the coconut.

500 grams turky or chicken minced

1 garlic clove

2 cm fresh ginger

3 tbs fresh cilantro, chopped

1 tbs corn starch

5 tbs peanut oil

3 tbs green curry paste*

1 or 2 tbs fish sauce

4 or 5 thai eggplants (or 1 full eggplant)

100 grams green beans

3 spring onions

50 grams cashew nuts

400 grams coconut milk

20 leaves of fresh basil

juice of 1 lime

sale

if available: 3 kaffir lime leaves

*you can find it in international food stores or make it yourself with this recipe: Green Curry Paste

In a bowl, mix the meat with 1 tbs of fresh cilantro, minced ginger, minced garlic and a pinch of salt. Mix well and roll the mixture into small balls 2 to 3 cm diameter each.

Heat 3 tbs of peanut oil and fry the meatballs for 8/9 minutes stirring frequently. Set aside.

In casserole heat the remaining peanut oil and add the green curry paste. Fry for 4 minutes on high heat, then add the coconut milk and bring to a boil.

Add the spring onions in small chunks and the green beans cut in smaller pieces. Simmer for 6/7 minutes. Then add the aubergines diced and after 4 minutes, season with the fish sauce (or salt according to taste), and add the lime juice.

Finish by adding the fried meatballs, the cashew nuts and the fresh basil leaves and simmer for further 5 minutes.

Serve sprinkled with the remaining cilantro.

Coconut Chiffon

350 gr di farina / 350 gr all-purpose flour

350 gr di zucchero / 350 gr caster sugar

3 cucchiaini di lievito per dolci / 3 tsp baking powder

1 pizzico di sale / a pinch of salt

120 gr di olio di semi / 120 gr vegetable oil

7 uova / 7 eggs

190 gr d’acqua / 190 gr water

Vanillina / vanilla extract

1/2 cucchiaino di cremor tartaro / half tsp cream of tartar

100 gr di cocco grattugiato essiccato / 100 gr dried shredded coconut

Per la farcitura della Coconut Chiffon / For the Coconut Chiffon filling

100 gr meringhe sbriciolate (o mini-meringhe) / 100 gr meringue crumble or mini-meringues

100 gr di cocco grattugiato essiccato / 100 gr dried shredded coconut

600 gr panna da montare / 600 gr fresh cream

40 gr zucchero a velo / 40 gr icing sugar

Seguire il procedimento come indicato nella Vanilla Chiffon: http://www.eatwithmarco.com/index.php/vanilla-chiffon/. Unire delicatamente il cocco alla fine di tutto il procedimento.

Follow instructions as per Vanilla Chiffon: http://www.eatwithmarco.com/index.php/vanilla-chiffon/. Add the dried conconut as last action.

Da freddo tagliare orizzontalmente in tre dischi di uguale spessore.

Once cold, cut it horizontally into three separate discs.

Montare la panna con un cucchiaio di zucchero finché non sarà dura. Dividere la crema in due diversi contenitori. In una metà aggiungere le meringhe sbriciolate, nell’altra il cocco.

Whip the cream with 1 tbs of sugar until stiff. 

Divide equally the whipped cream into two bowls. Add the meringues to one of the two, and the coconut into the other.

Farcire i dischi e sovrapporli uno sull’altro.

Spread the meringue-cream mixture on each disc and lay one on the other.

Ora, farcire l’esterno con la panna e cocco.

Now, decorate the cake with the cream+coconut mixture.

Porre in frigorifero e servire dopo un paio d’ore.

Put in fridge and serve after a couple of hours.