1. Boil the San Remo Fettuccine according to the pack instructions, drain and set aside.
  2. Pan sear the chicken in a saucepan for 6 minutes or until it is cooked. Set aside to cool then cut or shred into long thin strips
  3. Toast the grated coconut in the oven at 120°C for 10 minutes, and then set aside.
  4. Combine the lime juice, palm sugar, sugar and salt. Then divide this seasoning into 2 portions.
  5. Mix all the sliced items in a deep bowl then pour in one of the two portions of seasoning.
  6. Mix the other portion of the seasoning with shredded chicken.
  7. Combine the meat, sliced items and Fettuccine and mix thoroughly.
  8. Toss with the grated coconut.
  9. Sprinkle with chopped torch ginger bud and polygonum leaf before serving.

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