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To make the Portobello Mushroom Caps: Baste the mushrooms with Asian baste on the gill side of the mushroom.
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Then, spread 1 tablespoon of ginger-lemongrass puree over the Asian baste.
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In a saucepot, boil water.
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Place asparagus into the water for 1 minute, then put the asparagus into cold water to stop the cooking process.
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They should still be crisp.
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On an oiled griddle on medium high heat place 6 coconut rice cakes, and 6 mushroom caps basted side up.
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Brown the coconut cakes on both sides.
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Cook mushrooms on 1 side, then transfer to a sheet pan and brown under the broiler until the ginger-lemongrass is golden brown and bubbly.
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In a hot saute pan over high heat saute the leeks, carrots, red onion and celery for 2 minutes.
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Add the soy sauce and the mirin rice wine and cook for 30 seconds.
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Then remove from the heat.
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On your plate, take the cilantro pesto in the squeeze bottle and make some zig zag designs for garnish.
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Fan out 6 asparagus on the plate.
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Then place the rice cake on the top of the asparagus, the vegetables on top of the rice.
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Then the mushroom on top of the vegetables and finally a dollop of tomato jam to create a layered effect.
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To make the Asian baste: Place all the ingredients into a blender and puree until smooth.
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To make the cilantro pesto: Place all the ingredients into a blender and puree until smooth.
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Then put the pesto into a plastic squeeze bottle and make patterns on your serving plate for a fun garnish.
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To make the sweet and sour tomato jam: In a saucepan over medium high heat, saute onions for 2 minutes.
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Add the chile flakes, tomato, ginger, water, sugar, vinegar, and lemon juice.
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Reduce the heat to a low simmer for about 20 minutes, until the sauce reaches a jam consistency.
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Chill in refrigerator before serving.
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Preheat the oven to 350 degrees F.
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To make the coconut rice cakes: In an oven safe sauce pot over medium high heat combine the rice, coconut milk, water, 1/4 cup coconut flakes, salt and pepper.
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Bring to a boil, cover, place in the oven, and cook for 20 to 30 minutes.
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In an oiled half sheet pan, spread the cooked rice on the bottom about 1-inch thick.
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You may need to leave some open space in the pan.
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Sprinkle with remaining coconut flakes and sesame seeds.
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Cover with parchment paper and take another half sheet pan and press down on the rice to squeeze out any air bubbles.
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Chill and then cut into squares.
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To make the ginger-lemongrass puree: Place all the ingredients into a blender and puree until smooth.
