Cap Cay Bakso Ayam pedas ala Warung Ibu Ani

Ingredients for 4 servings:

• 250 g chicken, finely chopped
• 1 pinch of saltpeter
• 1 Pepper, red, long, mild
• 30 g carrot(s)
• 20 g celery leaves, fresh or frozen
• 4 medium-sized garlic cloves, fresh
• 2 tbsp sambal oelek
• 1 pinch(s) shrimp paste (Terasi Udang, see note)
• 5 g chicken stock powder
• 4 tbsp palm oil, premium quality
• 1 egg(s), size M
• 1 tbsp, levelled sugar
• 20 g tapioca flour
• 600 g water
• 12 g chicken stock powder
• 3 tbsp palm oil, premium quality
• 50 g carrot(s)
• 1 spring onion(s)
• 30 g zucchini, green
• 2 Pepper, red, long, mild to medium hot
• 20 g pak choi
• 40 g white cabbage
• 2 tbsp refined peanut oil for frying
• 120 g broth
• 1 tsp Worcestershire sauce
• 1 tsp sambal bayak
• 1 tbsp sesame oil
• 1 tbsp, leveled tapioca flour
• 1 tbsp rice wine (Arak Masak)
• n. B. Chicken broth powder to taste
• n. B. almond slivers
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Stir-fried vegetables with spicy chicken meatballs. Recipe from Lombok, Indonesia.

Wash and peel the vegetables and fruit. For the bakso mixture, halve the peppers lengthwise, remove the seeds, and slice crosswise into thin strips. Grate the carrots crosswise into julienne strips. Trim both ends of the garlic cloves and press them dry. Pick and chop the leaves from the fresh celery, cut the stalks into approximately 4 mm wide rolls, and freeze. Place the minced chicken and all other ingredients in a mixing bowl and mix until smooth. Let the mixture mature in the refrigerator for one hour. For the broth, bring the water to a boil in a large pot and dissolve the chicken broth in it. Add the oil and reduce the heat to low. Form the bakso mixture into balls and cook in simmering broth. Let them remain in the broth until ready to use. For the Cap Cay, cut all solid ingredients into bite-sized pieces. Mix the ingredients for the Cap Cay sauce and season to taste. Remove the dumplings from the broth and cut in half, quartering large ones. Heat a sufficiently large pan or wok. Add the peanut oil and let it heat up. Then add the carrots and the white parts of the spring onion and stir-fry for 2 minutes. Add the zucchini and peppers and stir-fry for 1 minute. Finally, add the white cabbage leaves and stir-fry for another minute. Add the dumpling pieces, mix them together, and stir-fry for 1 minute. Deglaze everything with the cap cay sauce. Add the bok choy leaves and stir until the sauce thickens. Transfer the dish to a serving platter, garnish, and serve hot. In Indonesia, it is served with white, boiled rice or crispy fried noodles. Note: Terasi is often translated as shrimp paste, but in Germany, the product tastes completely different. Terasi is sold in Asian shops in blocks weighing less than 100g. It is crumbly and requires no further processing, except for being grated and then cooked. In Asian markets, terasi is available freshly cut from 10 or 20kg blocks, and it requires further processing, which can be smelled for miles and gives any kitchen a truly Asian aroma. The word bakso is used synonymously with dumplings, as well as with soup. Bakso products include beef, pork, fish, squid, and crab, as well as offal such as chicken and beef hearts and livers.