Niyog/ Sapal Burger (Meatless Coconut Burger) with Spicy Teriyaki SauceSaturday, April 25, 2015Enz F
Whenever we prepare stews and desserts at home that require coconut milk in the ingredient, we seldom use the ones prepared in cans. I remember my grandma would never use canned or pre-packed coco milk since fresh coconut is always available and easily accessible. I grew up watching our older folks extracting their own coconut milk straight from niyog or the fresh meat of the mature coco fruit with the good help of their bare hands. They would combine the shredded coconut with lukewarm water and then manually press everything to squeeze out that pure, white and greatly prized juice of the flesh of the fruit from the tree that we, Filipinos, highly regard as “puno ng buhay” (tree of life). That is right! Every component of the tree is so useful that not a single part of it would be put into waste - from the leaves, fruits, trunks and down to the roots. That made the coconut tree really worthy to be called as the tree of life. True enough that even the used pulps from the coconut extract could be transformed either into plant fertilizer or animal feeds.
Recently, as I was browsing for a healthier ingredient for making burger patties, there was this one recipe that I have found quite bizarre because the burger was made using no less than the used coco pulps. As mentioned, the used pulps are not really waste since they can still be used as feeds for breeding animals so they might as well be safe for human consumption. The dish is safe to eat and yes, tasty! I could not describe enough how it incredibly tasted like real meat patties. No preservatives or artificial flavorings added because it is made from 100% natural ingredients. And I have to say, healthy too! Coconut pulps make a good substitute for animal meat since they are not only low in fatty acids and high in carbohydrates, they are also loaded with protein. I just realized that was maybe the reason why our backyard chickens were so lean and healthy because they were being fed with the remains of coconut.
As I wanted to add more life and flavors to my Coco Burgers so I made my own improvised Teriyaki Sauce made from the ingredients that I could easily grabbed from our kitchen. I doused the crispy fried patties with the thickened sauce and in an instant, I just made some Japanese-inspired burgers for lunch. So, what is the best way to serve it with? Of course, with plenty of hot steamed rice. Try this very innovative dish and taste it for yourself. Do not forget to let me know by simply dropping a comment below.
Here I listed some coconut dishes or recipes with coconut ingredient that I have already featured here in Pinoy Kusinero so far. Just click on the name of the dish to direct you to the recipe and let me know which one would you choose as your favorite.
- Ginataang Tambakol sa Kamias (Yellowfin Tuna Stewed in Coconut Milk with Bilimbi Fruit/ Belimbing)
- Laing (Taro Leaves Stewed in Coconut Milk)
- Sinanglay na Tilapia (Stewed Wrapped Tilapia in Coconut Milk)
- Chicken Curry
- Buko Pandan Salad (Young Coconut Meat and Pandan Jelly Dessert
- Buko and Fruit Salad (Young Coconut Meat Salad with Fruit Cocktail)
- Palitaw with Yema Fillings/ Palitao de Leche (Sticky Rice Dumplings Coated with Sugar and Coconut and Stuffed with Milk Custard)
- Biko na Pirurutong (Sweet Violet Rice Cake)
- Bibingka Espesyal (Special Christmas Rice Cake)
- Suman Moron (Twisted Sticky Rice Cake)
- Minatamis na Bao (Coco Jam)
Niyog/ Sapal Burger (Meatless Coconut Burger) with Spicy Teriyaki Sauce
Makes 12 to 15 coco burger patties
For the coconut burger patties
- 3 cups sapal ng niyog (slightly dehydrated shredded mature coconut meat)
- 3 eggs
- 3-4 tbsps. soy sauce
- 1 tsp. oregano powder
- 6 cloves garlic, minced
- 1 medium sized red onion, finely chopped
- 1 small red bell pepper, deseeded and minced
- 1-2 tbsps. kintsay (coriander leaves or Chinese celery), minced
- 1-2 tbsps. onion spring, finely chopped
- 5 tbsps. panko or bread crumbs
- 5 tsps. cornstarch
- salt and pepper to taste
- cooking oil, for frying
For the spicy teriyaki sauce and toppings
- ¼ cup soy sauce
- 1 tbsp. oyster sauce
- 1 cup water
- 2 tbsps. brown sugar
- 3-4 tbsps. calamansi lime juice
- ½ tsp. ginger minced
- 3 cloves garlic, minced
- ½ tsp. dried chili flakes
- 1 tbsp. cornstarch, dissolved in 3 tbsps. water
- salt and pepper to taste
- 1 tbsp. spring onion, finely chopped
- ½ tbsp. toasted sesame seeds
- Place the shredded dehydrated coconut in a steamer and steam for about 15 minutes. Set aside the coconut to cool.
- In a large mixing bowl, combine together the coconut, eggs, bread crumbs, garlic, onion, bell pepper, Chinese celery, oregano powder and soy sauce. Mix to incorporate all the ingredients. Season with salt and pepper.
- Gradually mix the cornstarch. Test if the mixture is thick enough to form into patties. Add more cornstarch if necessary.
- Scoop about 3 to 4 tablespoons of the coconut mixture. Roll into ball and then flatten into patty using the palm of your hands. Place the burger patty in a platter lined with wax paper. Repeat the process for the remaining coconut mixture. Refrigerate the patties for about 15 minutes until set to avoid the burgers to disintegrate during cooking.
- Heat 2-3 tablespoons of cooking oil in a frying pan. Fry the patties over low to medium heat. Cook each side for about 3 minutes or until golden brown. Transfer on a platter lined with paper towel and set aside.
- In a separate saucepan, combine together the water, soy sauce, oyster sauce, garlic, ginger, calamansi juice, brown sugar, and chili flakes. Over low heat, bring the mixture into mild simmer.
- To thicken, add the dissolved cornstarch into the mixture. Cook and continuously mix until the desired thickness is achieved. Season with salt and pepper.
- Arrange the fried coconut burger in a platter and carefully pour in the thickened teriyaki sauce. Sprinkle with onion springs and toasted sesame seeds. Serve with hot steamed rice. Enjoy!
TIPS FROM ENZ:
- Do not put too much cooking oil when frying as the coco patties would render its own oil during cooking.
- This is best done with slightly dehydrated fresh coconut, not with dried/ desiccated coconut.