Southeast Asian-inspired Spicy Coconut Migas

Ingredients

In this Southeast Asian adaptation of Migas, the traditional Spanish flavors are replaced with Southeast Asian ingredients and spices. The dish incorporates lemongrass, ginger, chili, and coconut milk to infuse it with the vibrant and aromatic flavors of the region. The addition of lime juice and cilantro adds a refreshing twist, while toasted coconut flakes provide a tropical garnish. We alse have the original recipe for Migas, so you can check it out.

• 4 cups (320g) stale bread, cut into small cubes 4 cups (320g) stale bread, cut into small cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 16g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the lemongrass, ginger, and red chilies to the pan and sauté for 2-3 minutes until fragrant.
3. 3.
   Add the bread cubes to the pan and cook, stirring occasionally, until they are crispy and golden brown.
4. 4.
   Pour in the coconut milk and lime juice, and season with salt to taste. Stir well to combine.
5. 5.
   Cook for an additional 5 minutes, allowing the flavors to meld together and the bread to absorb the coconut milk.
6. 6.
   Remove from heat and garnish with fresh cilantro and toasted coconut flakes.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more delicate flavor.
• Ginger — Use a microplane grater to easily grate the ginger into a fine paste.
• Coconut milk — Shake the can well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• If you prefer a milder version, remove the seeds from the red chilies before chopping.
• Customize the dish by adding vegetables like bell peppers or mushrooms for extra texture and flavor.
• For a heartier meal, serve the Spicy Coconut Migas with steamed jasmine rice or noodles.

Serving advice

Serve the Spicy Coconut Migas as a main dish accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a side dish alongside grilled seafood or tofu.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro and a generous handful of toasted coconut flakes to add visual appeal. Serve it in a vibrant bowl or on a decorative plate to showcase the colorful ingredients.