What an interesting way to use kimchi - wrapped in cute little parcels, all in a row. The dish is elevated by the foam, and the purple purée!
It was really fun making this dish. Did you know you can add coconut meat to a blender, with any flavouring of your choice, then dehydrate it to get flexible sheets? From here, you can cut them and make anything - parcels, filo, samosas, pasta. The options for flavours and styles is seemingly endless! With this recipe we also learned about vegan lecithin derived from soy beans, that is used as a thickening agent. When mixed with a liquid sauce, and blended with a hand blender, the bubbles/foam stay in place. So that's how they do it on those professional cooking shows!
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
Coconut cilantro wrappers • kimchi dumpling filling • purple cabbage purée • sesame ginger foam • black sesame garnish
The key here is to cut the wrappers into exacted squares, so that you can fold the sides together and seal them with a bit of water. The kimchi filling with cashew adds a spicy kick, and the ginger foam and pepper purée are there for a bit of flavour, but visual beauty. Topped with black sesame to really complement the vivid greens and purples of this dish - perfect colour wheel combination!