Coconut Palm Sauce and Citrus Sea Salt

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FARMER'S MARKET FRUIT PLATE WITH COCONUT PALM SAUCE AND KAFFIR LIME SALT

FARMER'S MARKET FRUIT PLATE WITH COCONUT PALM SAUCE AND KAFFIR LIME SALT

I love spontaneous!  Sometimes the best things happen when you are willing to drop everything and just do it!

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Last weekend our daughter, Kelsey and her boyfriend Nick, called and invited us to go to brunch with them at Sama Sama Test Kitchen in Santa Barbara.  We had just been on a run at the harbor and weren't exactly cleaned up.  We had planned on checking a lot off the "to do" list that day.  Knowing our time is short here, how could we pass up time with the kids?!  

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Besides, we knew Andrew, our chef son, was cooking.  We've experienced amazing dinners at Sama Sama, but had never had their brunch.  Sama's kitchen is open to the dining area which makes for a very casual feel.  It's super fun to watch what's going on in the kitchen, especially when it's your son cooking. 

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Andrew made his menu recommendations for us.  We started with this Farmer's Market Fruit Plate with Coconut Palm Sauce and Kaffir Lime Salt.  Can I just say, this sauce was to die for.  Dipping wasn't enough for me... I literally drank the remaining sauce... yum!

SHORT RIB RENDANG HASH, seared short rib, potatoes, onions, poached egg, rending curry sauce

SHORT RIB RENDANG HASH, seared short rib, potatoes, onions, poached egg, rending curry sauce

DIVER SCALLOP PORRIDGE, seared diver scallops, bacon lardons, scrambled eggs, sriracha, sesame oil, scallion

DIVER SCALLOP PORRIDGE, seared diver scallops, bacon lardons, scrambled eggs, sriracha, sesame oil, scallion

Hubby and I ordered these two plates and shared.  The flavor profiles were absolutely incredible.  Eating a normal breakfast will just not be the same now!  

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I can't wait to serve this Coconut Palm Sauce with my fruit platters on Green Flash.  When Andrew shared this recipe with me I couldn't believe how simple it was.  You can buy palm sugar in granulated form or a block.  If you purchase in block form, it is easy to grate using a cheese grater.  Palm sugar can be purchased in health food stores or most finer markets.  Palm sugar syrup is low glycemic, high in iron, potassium, zinc and has a multitude of vitamins in it.  Make extra and drizzle over yogurt, pancakes, waffles or whatever you please.  I just loved it in the coconut milk served with the fruit platter and salt.  Fortunately, Andrew was willing to share the recipe for the Coconut Palm Sauce with me.  

The Kaffir Lime Salt served with the fruit and Coconut Palm Sauce was awesome.  Kaffir lime leaves come from the Kaffir lime tree which is native to Indonesia.  In most areas you can grow your own Kaffir lime tree.  Kaffir lime leaves can be used fresh or dried, depending on the recipe.  You can even add the leaves to your bath water for a wonderful fragrance.  Kaffir lime leaves are pretty much only found in Asian markets.  I was able to find them in Santa Barbara.  All you do is grind up the leaves to a powder form and stir in the sea salt.

If you can't find these Kaffir lime leaves you can easily serve this with a Citrus Salt.  You can purchase one or why not make your own?... it's so easy.

Coconut Palm Sauce

Recipe Type:  Sauce

Ingredients

  • Coconut Milk
  • 3 parts granulated Palm Sugar or if buying in block form, coarsely grated with cheese grater
  • 1 part Water

Instructions

  1. Combine the sugar and the water in a very small pot or pan.
  2. Set it over medium heat and cook, stirring and breaking up the sugar as it softens, just until the sugar has completely dissolved. If the water begins to bubble before the sugar has completely dissolved, turn off the heat and let it finish dissolving in the hot liquid.
  3. Mix 3 parts Coconut Milk to 1 part Palm Sugar Syrup.
  4. Let cool before serving.

Citrus Salt

Makes:  1/2 C of Salt

Ingredients

  • 1/2 C Flaky Sea Salt like Maldon
  • 1 T Citrus Zest

Instructions

  1. Preheat your oven to oven 225°
  2. Combine the Salt and Citrus in a medium bowl and mix well. Really work the Zest into the Salt, making sure there aren't any clumps of Zest.
  3. Spread across a parchment lined baking sheet. 

Bake for 70 minutes, or until the citrus is completely dried out. Flecks of Zest should crumble when pinched between your fingers. Remove from oven and allow to cool a bit.  Salts keep in an air-tight jar for a couple of months.

I used Maldon sea salt flakes, but you can certainly experiment with other kinds of salt.  Avoid waxed citrus and buy organic if possible.  If that's what you have on hand though, just be sure to give it a good scrub with warm water.  Also, dry completely before zesting.