Asian Fusion Pastitsio with Egg Noodles and Coconut Milk!
Our favorite traditional comfort food is transformed into an exotic experience that will delight your senses. We combine the familiar structure of pastitsio with the aromas of the Far East creating a dish that balances between classic warmth and creative cuisine.
We begin by boiling the egg noodles in salted water for two minutes less than the package instructions and then drain them while drizzling with a bit of sesame oil to keep them aromatic and prevent sticking.
In a deep skillet we sauté the ground beef with sesame oil until browned and then add the finely chopped onion the garlic and the grated ginger. We deglaze with soy sauce and stir in the tomato paste along with the five-spice powder letting the sauce simmer and thicken until all the liquids are absorbed.
For the cream we melt the margarine in a pot and add the flour while whisking continuously with a wire whisk. We gradually pour in the coconut milk until we achieve a smooth texture and finish by adding the turmeric and the lime zest.
In a baking pan we layer half of the noodles and spread the aromatic meat sauce evenly on top. We cover with the remaining noodles and pour over the coconut cream making sure it covers the entire surface. We bake at 180°C until well browned and serve after the dish has rested for a few minutes.
