Sate Pazili Trança with Coconut Baklava

Difficulty:

1/5

Yield: 4-6 servings

Ingredients:

Peanut Sauce:

1 tablespoon (15 ml) vegetable oil
2 cloves garlic, minced
1 yellow onion, diced
2 bird’s eye chilies, seeded and sliced
½ cup (120 ml) peanut butter, smooth
1 cup (240 ml) coconut milk
2 ½ tablespoons (37.5 ml) sweet soy
½ tablespoon (15 ml) soy sauce
Salt and white pepper
¼ cup (60 ml) crushed unsalted roasted peanuts
1 ½ tablespoons (22.5 ml) fresh lime juice

Sate Marinade:

1 tablespoon (15 ml) white sugar
2 large red chili peppers, halved, seeded and sliced
1 shallot, minced
8 cloves garlic, minced
½ inch (1.25 cm) piece ginger, minced
1 tablespoon (15 ml) ground turmeric
½ teaspoon (2.5 ml) coriander seed, crushed
¼ teaspoon (2.5 ml) freshly grated nutmeg
1/3 cup (80 ml) vegetable oil
½ teaspoon (2.5 ml) salt

Chard Wrapped Halibut:

4 leaves of green Swiss chard, stems removed
4 fillets (3-4 ounce/100 g each) of halibut, skin off
Salt and white pepper
1 cup (240 ml) Sate Marinade
½ cup (120 ml) Peanut Sauce

Baklava:

1 quart (1 L) coconut water, unsweetened
1 cup (240 ml) coconut milk, unsweetened
½ cup (120 ml) sweet soy
¼ cup (60 ml) soy sauce
2 inch (5 cm) piece galangal, crushed
1 inch (2.5 cm) piece ginger, crushed
3 cloves garlic, chopped
6 scallions, chopped
Juice and zest of 1 lime, plus zest of 1 more lime
2 Kaffir lime leaves
8 inch (20.5 cm) piece lemongrass, crushed
1 cup (240 ml) roasted unsalted peanuts, chopped
1 cup (240 ml) toasted coconut flakes, chopped
1 tablespoon (15 ml) cornstarch, mixed with 2 tablespoons (30 ml) water
28 (8 x 8 inch/20.5 x 20.5 cm) sheets of fillo pastry,
1 cup (240 ml) melted butter

Method:

For the Peanut Sauce:

Heat oil in small pot over medium heat. Add the garlic, onion, and chilies and sweat for 3-4 minutes until translucent.

In a mixing bowl, whisk together peanut butter, coconut milk, sweet soy, soy sauce, salt, and white pepper. Add to pot, whisk, bring to a gentle simmer, and cook for 10-15 minutes.

Remove from the heat and mix in lime juice and peanuts. Adjust thickness with a little water, if needed.

Keep slightly warm for serving.

For the Sate Marinade:

Combine the sugar, chilies, shallot, garlic, ginger, turmeric, coriander, nutmeg, oil, and salt in a food processor, and blend thoroughly until you reach a loose, slightly smooth and uniform texture.

Reserve for halibut.

For the Chard Wrapped Halibut:

Cut halibut into 1 inch cubes, season with salt and pepper, and toss with Sate Marinade. Refrigerate for at least 2 hours.

Preheat grill or grill pan to medium high, oil lightly. Set a medium pan of water to boil. Preheat broiler to high.

Thread marinated halibut onto metal skewers, about 5 cubes per skewer.

Grill skewers, 2 minutes on each side, until cooked through and slightly charred.

While the skewers are grilling, blanch Swiss chard leaves for 30 seconds in boiling water, then transfer to an ice bath to stop the cooking. Pat dry.

Places leaves on a baking sheet lengthwise, just overlapping at the cut end, to shape a new ‘stemless’ chard leaf. Before serving, broil for 15 seconds. Brush with warm butter.

For the Baklava:

Preheat oven to 325 F (160 C).

In a medium sized saucepan over medium heat, make a ‘syrup’ by combine the coconut water, coconut milk, sweet soy, soy sauce, galangal, ginger, garlic, scallions, lime leaves, and lemongrass and bring to a simmer.

Simmer for 30 minutes, then remove from heat and strain into a clean pan and return to the heat.

When hot, whisk the cornstarch mixture into the sauce in a stream to thicken. Add juice and zest from 1 lime.

Brush butter into an 8 x 8 inch (20.5 x 20.5 cm) glass baking dish.

Place 1 sheet of filo then brush with butter, top with another sheet of fillo, and continue for seven layers/sheets.

Sprinkle on even amounts of peanut and coconut (about 1/3 of each). Then add another 7 layers of fillo, brushing with butter between every layer.

Repeat sprinkling peanut and coconut, for this layer, also add the zest of one lime.

Add another 7 layers of fillo/butter, and sprinkle over the remaining peanuts and coconut.

Add the final 7 layers of fillo and butter, brush butter on the top layer but do not add the peanuts/coconut. Cut into 10-12 portions, about 1 x 4 inches (2.5 x 10 cm) each.

Bake for 75 minutes, until golden brown and set. Remove from the oven and immediately pour 1 cup (240 ml) of the coconut ‘syrup’ over the top. Let rest at room temperature for 30 minutes.