John Myers
Ingredients for 2 servings:
- 10 g broth powder (mushroom bouillon, granules)
- 120 g Chinese egg noodles (Linguine type)
- 80 g pineapple pieces (can)
- 2 small onions, red
- 2 medium-sized garlic cloves
- 5 g spice lily (aromatic ginger)
- 40 g white beer radish(s)
- 60 g cauliflower florets
- 30 g cauliflower leaves
- 3 tbsp sunflower oil
- 3 tbsp sauce (bulgogi sauce)
- 40 g cooking water (from the pasta)
- 20 g pineapple juice (can)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
A very tasty Malaysian street food. Recipe from Kuala Lumpur.
First, bring 400g of water to a boil, dissolve the mushroom stock, add the pasta, and cook al dente according to the package instructions. Strain, reserving 40g of the cooking water, and use scissors to trim the pasta slightly in the sieve. Set aside the pasta and cooking water. For the vegetables, weigh the well-drained pineapple pieces and set aside. Trim both ends of the onions and garlic cloves, peel, and chop. Cut the peeled and washed lily crosswise into thin slices. Rinse the cauliflower thoroughly and shake dry. Separate the outer ends of the cauliflower florets and halve the larger florets lengthwise. Remove the cauliflower leaves from the stalk, separate the leaves from the midribs, halve these lengthwise, and cut them crosswise into approximately 20mm pieces. Set aside all the ingredients for the sauce. Heat the sunflower oil in a wok until very hot. Add the pineapple pieces and stir-fry until they start to brown. Remove from the wok with a slotted spoon and keep warm. Reduce heat slightly. Add the noodles and stir-fry for 1 minute. Deglaze with the bulgogi sauce and fry until almost completely absorbed. Add the vegetables and fry for 2 minutes. Then deglaze with the pasta cooking water and the pineapple brine and simmer for another 2 minutes. Finally, stir in the pineapple chunks, divide the mixture between two serving bowls, serve, and enjoy.
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