Exotic glass noodle soup with spicy beef

Ingredients for 2 servings:

• 250 g beef goulash, lean, fresh or frozen
• 2 tbsp sunflower oil
• 8 small onions, red (bawang merah)
• 6 medium-sized garlic cloves
• 40 g ginger root, fresh or frozen
• 4 m.-large tomato(s), fully ripe
• 4 Pepper, red, long, mild
• 3 small chili peppers, fresh, green or frozen
• 800 g coconut water
• 50 g tomato paste
• 2 dashes of lemon juice
• 4 tbsp soy sauce, light
• 6 g shrimp paste (terasi udang)
• n. B. beef stock to taste
• 20 g galangal root, fresh or frozen
• 30 g lemongrass, fresh or frozen
• 2 salad leaves, fresh or frozen, Asian shop
• 4 small kaffir lime leaves, fresh or frozen
• 8 cm cinnamon stick(s)
• 8 cloves
• 1 tsp, leveled cardamom powder
• 1 tsp cumin powder
• 200 g coconut milk, creamy, 24% fat
• 20 g coconut palm sugar
• 80 g glass noodles (rice noodles), dried
• 150 g water
• 4 g chicken stock powder
• 2 eggs, size M
• 40 g carrot(s), coarsely grated
• 2 tbsp sunflower oil
• 2 tbsp celery leaves, fresh or frozen
• 60 g mung bean sprouts
• n. B. Celery leaves
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 15 minutes

Recipe from Hong Kong, China

Brown the beef all over with the sunflower oil and place in a large, lidded casserole dish. Trim both ends of the onions and garlic cloves, peel, and roughly chop into pieces. Wash and peel the fresh ginger, then cut crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes, weigh frozen goods, and thaw. Wash the tomatoes, remove the stems, halve lengthwise, and remove the green core. Halve the halves lengthwise and crosswise. Wash the red bell peppers and cut crosswise into pieces approximately 1 cm wide. Leave the seeds on and discard the stems. Wash the small green chilies, slice them crosswise into thin rings, leaving the seeds on and discarding the stems. Place the prepared ingredients in a blender, add the remaining stock ingredients, and blend coarsely on the lowest setting for 1 minute. Then switch to the highest speed and puree for 1 minute. Add the puree to the meat in the casserole dish. Finally, add the spices, mix everything well, and simmer for 3 hours, stirring occasionally. If the broth reduces too much, add a little more coconut water. Stir in the ingredients for the cream and simmer for another 30 minutes. Meanwhile, for the mandarin blossom noodles, heat the water thoroughly, dissolve the chicken broth in it, and soak the glass noodles in it for 10 minutes. Strain and shorten with scissors in a sieve. Set aside in the sieve. Crack the eggs and whisk with a pinch of salt. Rinse the mung sprouts in the sieve and shake dry. For the grated carrots, wash a small carrot, cut off both ends, and peel. Using a coarse grater, grate the appropriate amount from the bottom up. Heat 2 tablespoons of sunflower oil in a wok and stir-fry the grated beef for 2 minutes, add the noodles and stir-fry for another 2 minutes. Remove from the wok and add the rest of the sunflower oil and let it heat through. Add the beaten eggs and fry until scrambled. Break up any larger pieces. Add the noodle mix and mix everything well with the mandarin flower noodles. Finally, fold in the mung sprouts. Transfer the beef and sauce to serving bowls and place the mandarin flower noodles next to them. Garnish and serve warm. Note: The beef portion is often referred to as a curry, which is definitely not the case. In terms of cooking, it is a rendang kuah (i.e. with plenty of broth), meaning it is cooked with coconut water and when about 30% of the broth is lost during the boil-down process, it is finished. Coconut milk is then added to taste. The broth is thick, slightly spicy, very flavorful and the meat melts in your mouth. A top-notch soup, and not just visually. The mandarin blossom noodles are a delicacy in their own right. Due to the time-consuming preparation of rendang kuah, it’s advisable to make at least four times the amount and freeze three-quarters of it in portions.