XO-Fried noodles with beef and peanuts

Ingredients for 2 servings:

• 250 g lean beef goulash
• 1 tsp XO sauce, spicy
• 1 tbsp oyster sauce
• 12 g papaya pulp, pureed
• 1 tsp baking powder
• 2 m.-large tomato(s), oblong
• 2 pinches of salt and pepper, freshly ground black pepper
• 2 small lettuce leaves
• 20 g onion(s), red, small
• 2 garlic cloves
• 10 g fresh ginger
• 1 Pepper, green, long, mild
• 1 Pepper, red, long, mild
• 2 tbsp peanuts, blanched, roasted and salted
• 350 g water
• 2 tbsp soy sauce, sweet (kecap manis)
• 1 small chili pepper(s), red
• 100 g Chinese egg noodles (linguine type)
• pasta water
• Marinade, the rest
• 1 tsp XO sauce, medium hot
• 1 tsp, heaped tapioca flour
• 2 tbsp rice wine, golden yellow, mild
• 4 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

A spicy Hong Kong-style nonya street food. Recipe from Kuta, Bali, Indonesia.

For the meat, chop the goulash cubes into pieces approximately 10 x 20 x 8 mm in size. Mix the XO sauce with the oyster sauce, the papaya puree, and the baking powder until smooth and marinate the meat pieces at room temperature, covered, until ready to use. Stir occasionally. To garnish, cut a 5 mm cut off the top of the washed tomatoes. Standing upright, make four vertical incisions approximately 80% of the way down from the bottom. Carefully separate the leaves from the skin using a slim kitchen knife, then bend them outwards slightly and sprinkle the inside with salt and pepper. Place the washed lettuce leaves and tomato blossoms at opposite ends of the serving bowls. For the Cap Cay, peel the onions and garlic cloves and chop them into small pieces. Wash and peel the fresh ginger root, cut them crosswise into thin slices, and chop them finely. Cut the washed chili peppers into thin rings approximately 5 mm wide, starting at the bottom, and remove the seeds. Discard the stems. Set aside the peanuts. For the noodles, slice the washed chili crosswise into thin rings. Leave the seeds and discard the stem. Mix the chili with the soy sauce. Bring the water to a boil and stir in the soy sauce. Add the egg-wheat noodles and cook al dente according to the package instructions. Strain, reserving the noodles and stock. Strain the meat pieces and drain well. Mix all the ingredients for the sauce until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok. Add the meat and stir-fry for 90 seconds. Remove the meat from the wok with a slotted spoon and keep warm. Reduce the heat slightly. Add the rest of the sunflower oil and let it heat up. Add the onions, garlic cloves, and ginger and stir-fry for 30 seconds. Add the remaining ingredients to the Cap Cay and stir-fry for 1 minute. Add the noodles and stir-fry for 1 minute. Deglaze with the sauce and stir-fry until the sauce is almost completely absorbed. Stir in the meat pieces. Divide the mixture from the wok into serving bowls, drizzle with sesame oil, serve and enjoy.