Coconut sprout, produced as the endosperm nourishes the developing embryo. Coconut haustorium, a spongy absorbent tissue formed from the distal portion of embryo during coconut germination, facilitates absorption of nutrients for the growing shoot and root. Coconut is an indispensable ingredient in Indonesian cuisine. Coconut meat, coconut milk, and coconut water are often used in main courses, desserts, and soups throughout the archipelago. On the island of Sumatra, the famous "rendang", the traditional beef stew from West Sumatra, chunks of beef are cooked in coconut milk along with other spices for hours until thickened. In Jakarta, "soto babat" or beef tripe
Coconut soup in coconut milk. Palembang's "mie celor" is noodles in shrimp and coconut soup, while "laksan" is slices of "pempek" fish surimi served in coconut-based laksa soup. Sweet coconut soup dessert includes "kolak" and "cendol", popular for iftar during Ramadan. "Tom kha kai" is a popular dish in Laos. "Laksa" is a traditional soup in Peranakan cuisine of the Peranakan Chinese people that is sometimes prepared using coconut milk, noodles, curry spices, and meats such as chicken, fish or shrimp. Tofu and vegetables are also sometimes used as ingredients. "Binignit" is a Philippine dessert soup prepared using coconut milk, sliced sweet