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'Laksa' pumpkin curry

A dish that Onno Kokmeijer, Ciel Bleu**, prepared during his Chef for Chefs masterclass in our HANOS wholesale stores.This masterclass was made possible in part by Knorr Professional.

Ingredients

180gRice flour
60gchickpea flour
1sugar water 1:1
1Sushi vinegar
40gPowdered sugar
60gaged or Parmesan cheese
8gSalt
80gButter
40gEgg yolk
55gyellow curry paste
15gFish sauce
10gKnorr Professional ginger purée
10gOil
25gGinger
10gSesame seeds
25gCoconut chips
10gLime juice
10gKnorr Professional lobster jus
50gFried onions
4Coconut milk
100gred rice
50gcashew nuts
1units.itemsLemongrass
2Eggs
1Lime
5Lime leaves
15gCoriander
Lime cress
1Pumpkin

Preparation

  1. Dough: Make the dough with the rice flour, chickpea flour, powdered sugar, salt, cheese, butter, eggs, and egg yolk. Let it rest for 30 minutes in the fridge.
  2. Roll out the dough to 2 mm thickness, place it in the molds, and let it rest in the fridge for 30 minutes. Bake the molds in the oven at 170ºC for 10 minutes.
  3. Sauté the curry paste together with the ginger puree and lime leaf in the oil. Add the lobster jus, coconut milk, fish sauce, and lime juice. Bring to a boil.
  4. Peel the pumpkin and cut into pieces. Add the pumpkin to the curry, cover with a lid, and place in the oven for 1 hour at 160ºC. Remove the laksa from the oven and add the coriander.
  5. Sweet and sour pumpkin: Then boil the vinegar with the sugar water, sliced ginger, and lemongrass and let it cool.
  6. Cut the pumpkin into thin slices and cut out rounds with a cutter. Briefly blanch the pumpkin and then quickly place in ice water.
  7. Add the pumpkin to the sweet and sour mixture and let it marinate (preferably for a week).
  8. Cook the red rice in water with some salt until done.
  9. For the topping, crush the cashew nuts and lightly toast the sesame and coconut until golden brown.
  10. Briefly warm the shallots in the oven and place them on kitchen paper. Cut the lime leaves into very fine julienne.
  11. Spoon the rice together with the pumpkin into the boats. Distribute the sweet and sour and the crispy topping over the laksa. Finish with some lime zest, lime leaf, and a few sprigs of lime cress.