Coconut Culinary Odyssey: Unveiling Thai Food Secrets on the Global Stage

Four of Thailand's top Iron Chefs are on a mission to showcase the versatile use of coconut in culinary magic, bringing local coconut-inspired cuisine to the global stage. Using Asiatic Agro Industry's products like Ampawa coconut milk, Cocomax coconut water, and Cocomix Plant-based mixing ingredient, they skillfully weave local ingredients into world-class dishes. Their theme "From Local to Global" guides a full-course meal, from a refreshing welcome drink to a savory appetizer, a sumptuous main dish, and a delightful dessert. These creations represent the fusion of Thai tradition and international culinary trends, highlighting the prominence of coconut in global cuisine.

The welcome drink, "The Legend of Cocomax," is a refreshing aromatic blend created by Chef R, Teerapat Teeyasoontranon, known for his innovative approach. It combines Cocomax coconut water with pineapple, Malibu, triple sec, rum, and lime juice, garnished with mint leaves.

The appetizer, "Bon Bon Pork Meatball with Coconut Truffle Sauce," is Chef Martin Blunos' secret recipe. It features coconut butter, mushrooms, pork, coconut cream, and a coconut truffle sauce made from Ampawa coconut milk, butter, flour, and truffle oil.

Starting with melted coconut butter over medium heat, he sautés chopped mushrooms, garlic, and onions until tender. This mixture is then combined with shredded pork, green onions, peppers, and coconut cream. Seasoned with salt and pepper, it's shaped into perfect-sized balls and coated with coconut fiber. After refrigerating for at least one hour, they are fried until golden and lightly seasoned with fine salt. The highlight is the coconut truffle sauce, boasting a distinctive aroma and intense flavor from a blend of Ampawa coconut milk, carefully selected for its rich, fragrant coconut ingredients, combined with butter and flour. Heated over high heat until boiling, the sauce is stirred continuously for about 3 minutes, then removed from heat and infused with truffle oil. Finally, it's seasoned with salt, pepper, and lime juice to taste, creating a delightful combination of truffle and creamy coconut flavors in one bite.

The main dish, "Chicken Confit with Coconut Sauce Tom-Kha," is Chef Pruek Sumpantaworaboot's creation, using sous-vide cooked chicken breast in a Tom Ka Gai sauce made from Amphawa coconut milk, mushrooms, galangal, lemongrass, chili, fish sauce, palm sugar, tamarind, and lime juice, served with hot mashed potatoes.

He uses chicken breast seasoned with fish sauce, sugar, and coconut milk, cooked sous-vide for a tender, juicy texture. Immersed in a rich Tom Ka Gai sauce with quality ingredients like Amphawa coconut milk, shimeji mushrooms, galangal, lemongrass, chili, fish sauce, palm sugar, tamarind juice, and lime juice. Boil together for 30 minutes until mushrooms are soft, then blend and strain for a smooth texture. Serve with hot mashed potatoes for a perfect blend of flavors.

The dessert, "Coco Tapioca Ball with Coconut Mousse," by Chef Off, features Cocomix coconut creamer, sugar, gelatin, and Coco Mag coconut milk combined with glutinous rice flour and potato starch to create delightful balls, served with coconut mousse.

Combine the ingredients over medium to low heat, avoiding boiling. Dissolve gelatin in cold water for 5 minutes, then add it to the mixture on the stove, stirring until dissolved. Remove from heat and cool. Gently stir in Cocomix whipping cream. Chill in a ziplock bag and serve with Coco Tapioca Balls, a delightful dessert made from glutinous rice flour, corn flour, and potato starch. Mix these dry ingredients with award-winning Coco Mag coconut milk and sugar, creating a syrup. Gradually add flour mixture, stir until combined, and steam for 20 minutes in a coconut oil-greased container. Soften the cooked flour with coconut oil, stuff with sugar-cooked coconut, form into balls, and chill. Wrap the filling in flattened dough, roll in dried grated coconut, and serve in a coconut shell. Who could resist this treat?

These dishes, along with other delicious menus, represent the charm and value of Thai local ingredients, making the world fall in love with coconut culture.