Place miso paste in a bowl. Squeeze in calamansi lime and mix it together.

Toast fresh desiccated coconut under medium heat until golden brown and dry. Remove from the pan and lightly pound it using pestle and mortar.

Using the same pan, drizzle a few tablespoon of olive oil and bring it to medium heat. Cut tofu into small cubes and fry until golden brown. Remove tofu and drain on a plate lined with several kitchen towels. Using the same pan and oil, fry tempeh until it turns golden brown color.

Transfer desiccated coconut to a big bowl and add pre-cooked quinoa, lentils, barley, tofu, tempeh, ginger torch flower, lemongrass, mint and wild betel leaves, Thai shallot, fresh turmeric and bird’s eye chili. Pour miso paste mixture over and toss to combine.

Serve immediately to avoid the greens from turning black.