SAVORY

FRIED CHICKEN CUBES WITH COCONUT FLOUR KETO
(use coconut flour and coconut sauce)

Ingredients (4 servings)

• 600 grams of Minced Chicken Tenderloin
• 4 Coriander Roots
• 1 head of Chinese Garlic
• 1 teaspoon Black Peppercorns
• 2 tablespoons Coconut Sauce
• 1 tablespoon Stevia Leaf Syrup
• 3 ladles of Coconut Flour
• 1 Chicken Egg

Directions

1. Mashed coriander root, garlic, pepper thoroughly.
2. Mix the finely Mashed coriander root, garlic, pepper with chicken meat and season to your liking.
3. Once seasoned as needed, mix with coconut flour and fry. Notice that the yellow chicken is crispy on both sides.
4. Arrange the dishes and serve.

KETO FRIED CLAMS (use coconut flour, coconut oil)

Ingredients (1 serving)

• 400-500 grams of Chilean mussels
• 4 chicken eggs
• 1/2 tablespoon xanthan gum
• 1 cup of clean water
• Scallions, coriander
• Bean sprouts
• Coconut oil
• Keto Fish Sauce, Flower of Salt , Ground Pepper
• 2 tablespoons Coconut Flour
• 5-6 cloves of Minced Garlic
• Chives leaves 

Directions

1. Wash all raw materials thoroughly and set aside.
2. Mix xanthan gum, coconut flour in water, stir well.
3. Crack 2 eggs, add the ingredients that are the water part in item 2, stir well, then add mussels, add sliced green onions, fish sauce, pepper, set aside, let the coconut flour suck the water for 1-2 minutes.
4. When the coconut flour starts to suck the water, put the stove, add oil.
5. When the oil is hot, pour the clams and ingredients into it, spread it thin and leave it for a while. Slowly open that if the bottom is yellow, cut into small pieces to prepare to invert.
6. When the yellow color is crispy on both sides, push to the other side of the pan, add a little oil, add chopped garlic, stir until fragrant, turn on high heat and add bean sprouts, chives and stir-fry. When starting to reduce, turn off the heat.
7. Scoop the part of the bean sprouts on a plate and scoop the part of the fried clams on top. Sprinkle with Thai chili. Serve with keto chili sauce.

BRAISED CHICKEN WITH SOYBEAN PASTE
(use coconut flower sugar)

Ingredients (1 serving)

• 2 chicken thighs
• 2-3 tablespoons of soybean paste
• 2 coriander roots
• 1 tablespoon coconut blossom sugar
• 1 tablespoon dark soy sauce
• Water
• Kale (sliced or optional)

Directions

1. Add soybean paste with coriander root and coconut sugar to the pot, stir for a while until it starts to boil.
2. Add chicken thighs and pour water to cover, followed by dark soy sauce.
3. Boil over low-medium heat for 1 hour.
4. Add kale at the end of 30 minutes, Serve

PORK CHEESE DUMPLINGS (use coconut blossom sugar, coconut sauce)

Ingredients (20 pieces)

• 200-300 grams of minced pork
• 1 chicken egg
• 1 tablespoon of Coriander root, garlic, black pepper
• 1 tsp cornstarch
• 2 tablespoon oyster sauces
• 1 tablespoon of coconut blossom sugar
• 1-2 tablespoon of coconut sauce
• Seasoning powder 1 tsp.
• Dumpling sheet
• Cheese

Directions

1. Pound coriander root, garlic, black pepper thoroughly, mix with pork, add seasonings and mix well and let rest for 1 hour or night.
2. Take the marinated pork and wrap it in dumplings and add cheese.
3. Steam over medium heat for 15 minutes.

STIR-FRIED COCONUT NOODLES WITH MIXED CHICKEN BREAST (use coconut water noodles, coconut blossom sugar, coconut sauce)

Ingredients (2 servings)

• 200 grams of chicken breast
• Coconut water noodles as needed
• Pumpkin, Half a carrot
• 1 crescent onion
• 1 large tomato
• 1/4 head of broccoli
• 1 spring onion
• Oyster sauce
• Coconut sauce
• Ground pepper
• Coconut Blossom Sugar

Directions

1. Prepare all the slices for easy stir-fry.
2. Add a little water, fry the garlic until fragrant, add hard-to-cook vegetables, carrots, broccoli, pumpkin, onion, add a little water, stir until it starts to soften.
3. Add chicken breasts, seasoning, oyster sauce, coconut sauce, coconut blossom sugar, and add coconut water noodles, stir well, then turn off the heat, add ground pepper, then serve.

STIR-FRIED BASIL, COCONUT MEAT, FRIED EGG
(use coconut water noodles, coconut sauce)

Ingredients (1 serving)

• 1 chicken egg
• 1 tablespoon cooking oil
• 100 grams of coconut water noodles
• Basil leaves 1 gram
• 100 grams of soft marinated beef
• 1 tablespoon minced garlic chili
• 1 tablespoon lard for stir-fry
• 1 tablespoon coconut sauce
• Mushroom Sauce – Keto

Directions

1. Make fried eggs waiting.
2. Heat oil in a frying pan, chili and garlic, stir until fragrant, followed by beef, stir until the beef is cooked.
3. Add coconut water noodles seasoning and cook until dry, then add basil leaves, stir-fry until the basil leaves are reduced and the mixture is well dried.
4. Arrange the dish and serve.

SWEET

BANANA IN COCONUT MILK (use coconut blossom sugar and shaky coco)

Ingredients (for 4-6 people)

• 1 hand of Golden Banana
• Coconut blossom sugar as you like
• Coconut milk 300 CC
• 2 bag of Shaky coco
• A little flower of salt
• 4 fragrant panda

Directions

1. Take golden bananas, peel them, soak them in salt water. If the banana is very impulsive, boil it in boiling water for 3 minutes, scoop out the bananas, you will get a soft and chewy banana.

2. Boil coconut milk, mix Shaky coco coconut water, add pandan leaves, add coconut blossom sugar and flower of salt, taste your liking, wait for boiling, then lighten the fire.
3. Add golden bananas, wait for them to boil again, or until the bananas are beautiful yellow, turn off the heat and lift them down and you're done.

BAKED BANANA WITH COCONUT FLOUR (use Coconut flour)

Ingredients

• 5 Cavendish Banana
• 1 cup Coconut flour
• Arrowroot flour, give 1 tablespoon of soft dessert.
• Tapioca flour gives 1/4 cup of sticky candy.
• 1/4 teaspoon salt
• 1 tablespoon white sesame seeds
• 1 tablespoon powdered coffee
• 1 tablespoon cocoa powder
• Coconut milk 250 cc

Directions

1. Prepare the equipment, crush the bananas thoroughly, wash the sesame seeds thoroughly, mix with bananas.
2. Add coconut flour, Tapioca flour, Arrowroot flour, salt, coconut milk, mix well.
3. Divide the flour into 2 parts, mix coffee powder and cocoa well.
4. Pour into a full paper cup, sprinkle with young coconut, bake at a temperature of 150 degrees 35 minutes.
5. Remove from the oven, place on a wire rack until cool, can eat.

COCONUT SAGO (use coconut water noodles)

Ingredients (3-4 servings)

• 1 large cup coconut water noodles
• 1 box of coconut milk
• Coconut meat cut into pieces as you like.
• Roasted sesame seeds or baked sesame seeds (optional)
• Coconut blossom sugar as you like
• 1 pinch of salt
• 1 teaspoon of baking soda

Directions

1. Heat the water mixed with baking soda. Then add coconut water noodles to boil to make it softer. It tastes like sago. When it starts to soften as you like, wash the water several times and drain and set aside.
2. Bring coconut milk to a boil, add coconut blossom sugar and salt, taste as you like.
3. When the coconut milk boils, add the prepared glass grains and coconut meat, stir well, serve and garnish with sesame seeds.

COLD COCONUT NOODLES (use coconut water noodles, shaky coco)

Ingredients (1 serving)

• 1 bag of coconut water noodles
• 1 bag of Shaky coco
• 4-5 pieces of coconut meat
• Grass jelly 1 tablespoon
• 1 tablespoon of ginkgo
• 1 tablespoon pumpkin syrup
• 1 tablespoon of welded green hatch
• 1 tablespoon sliced truffle
• 1 welded jujube
• Stevia sugar, the tip of a teaspoon
• Crushed ice (if you don't have it, cool it instead) 3 tablespoons

Directions

1. Blanch the coconut water noodles. When raised, knock out the cold water. Get the ingredients ready.
2. Mix shaky coco with 200 ml of water.
3. Put everything in a bowl.
4. Add stevia sugar, stir until dissolved together, then add ice accordingly, put it in a ready-to-eat cup.