What are these and how were they made?

Used atop a lettuce salad with fruit and creamy sweet dressing, these uniformly browned, julienned, crispy threads tasted like coconut and were perfect on this salad. The texture was more like a chow mein noodle, but thinner and straight. The texture was not fiberous like coconut- it just gave off a coconut flavor. Any ideas what they were and how to make them? Thanks for your time!

Laurel
  • Posted by: Laurel
  • July 30, 2019
  • 1867 views
  • 8 Comments

8 Comments

creamtea
creamtea July 30, 2019
Was this in a restaurant? Can you call and ask? I'm sure the chef or whoever prepared these would be flattered. If you do find out how they were made, please share--this sounds delicious!
 
Lori T.
Lori T. July 30, 2019
It's possible that it was shredded young coconut, which had been either fried or baked until golden. It's not as fibrous as ordinary mature coconut meat, and the flavor is much milder as well. Generally you find it frozen in Thai or other Oriental food stores, in small plastic bags. You can also find it canned in chunks at the same stores. If you are adventurous and energetic, you can even buy young coconuts and do the work yourself.
 
Laurel
Laurel July 30, 2019
Wow-very interesting, Lori! These rather fat threads seemed julienned versus shredded.
Suggestions for baking the coconut? Do you think baking would make them uniformly brown all of the way through? They were very uniform in size. Do you think that a food processor could give the young coconut the 4 - 90 degree corners? Now I have to go searching at the store. Will let you know, if you'd like?
Thanks again. LJB
 
Lori T.
Lori T. July 30, 2019
A food processor would not create the 90 degree corners, no. However, the various Oriental cuisines often use a special julienne cutter, much like a mandolin is designed for this. I have two I bought at a Korean market, to create two different size lengths of stuff like daikon and carrot to put in sushi rolls or kimbap. It may have been what was used to create your particular topping. Also, though I said young coconut, those might be too soft for this procedure. However, a youngish fresh coconut might just fit the bill. It would have enough firmness to cut so regularly, and yet not be so fibrous as a mature one could be. Plus fresh coconut is a lot different than the dried or sweetened stuff we find in stores here in the US. I think you might get better answers if you could ask the chef or restaurant. And yes, I think baking should get you good browning, but you'd have to watch it carefully so it didn't burn. If you happen to find out anything, I'd love to know.
 
Laurel
Laurel July 30, 2019
Lori, you are foodie after my own heart! Thank you for "noodling" this question. I shall most certainly share with all who have shared their suggestions. Have a great evening...Respectfully, LJB
 
Miss_Karen
Miss_Karen July 30, 2019
Jicama?
 
Laurel
Laurel July 30, 2019
Thanks for trying to help me, Miss Karen. The coconut flavor needs to be considered, tho. I've never had jicama baked or fried -remember it was evenly browned through. I will let you know what it was when I find the answer- if you'd like?
 
Miss_Karen
Miss_Karen July 31, 2019
Sure. I was just thinking texture & color... A mandolin is capable of cutting 'matchstick' style. I agree that the restaurant chef or kitchen manager could at least tell you what they are....
 
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