Bulgogi Cap Cay with pork fillet and mandarin rice

Ingredients for 2 servings:

• 250 g pork fillet(s)
• 2 tsp sauce (bulgogi sauce)
• 2 tbsp soy sauce, light
• 12 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 30 g carrot(s)
• 200 g water
• 1 tsp chicken broth powder
• 80 g basmati rice
• 20 g celery stalks, chopped, frozen
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 30 g spice lily (aromatic ginger)
• 1 small chili pepper(s), green
• 4 small Kailan (Chinese broccoli), alternatively broccoli
• 1 piece(s) carrot(s), 7 cm long (cut from the green part)
• 0.33 pepper(s), green
• 1 small spring onion(s)
• Marinade (leftovers, see above)
• 1 tsp sauce (bulgogi sauce)
• 1 tsp XO sauce
• 1 tsp umami seasoning (red powder)
• 3 tbsp rice wine, golden yellow
• n. B. Salt
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A festive menu from the modern cuisine of Bali, Indonesia.

Cut the thawed (if frozen) pork fillet into 8 mm thick slices across the grain. Cut these crosswise into pieces approximately 1.5 x 2.5 cm in size. Mix all the remaining meat ingredients together to form a marinade and marinate the meat for 2 hours at room temperature, stirring occasionally. Strain through a coarse sieve and drain well before use. For the mandarin rice, julienne a washed and peeled carrot. Bring the water to a boil and dissolve the chicken stock in it. Add the washed and well-drained basmati rice, the carrot strands, and the celery stalks. Simmer covered over moderate heat for 12 minutes. Mix briefly and let stand covered for 30 minutes. Meanwhile, peel or wash the vegetables for the Cap Cay. Finely chop the onions, garlic cloves, lily of the valley, and chili pepper. Leave the seeds on the chili pepper and discard the stem. With the kailan, separate the large leaves from the stems and use them for another purpose. Cut about 1 cm off the bottom of the stems and peel them. Blanch for 2 minutes in lightly salted water, drain well, and keep warm. Score the carrot lengthwise 5 to 7 times and cut crosswise into approximately 4 mm thick carrot blossoms. Blanch for 3 minutes and line the serving dishes with them. Remove the seeds from the bell pepper, cut lengthwise into approximately 1 cm wide strips, and then trim these to 2 cm lengths. Cut the green part of the spring onion crosswise into approximately 5 mm wide rings. Cut the white part diagonally into 2 cm long pieces. Keep the green and white parts separate. Strain the meat pieces and drain well. Mix all the ingredients for the sauce in a small bowl until smooth and set aside. To stir-fry, heat 2 tablespoons of sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and drain well into the wok. Keep warm. Add the remaining sunflower oil and sesame oil to the wok and reduce the heat slightly to low. Add the onions, garlic cloves, lily of the valley, and chili and stir-fry for 30 seconds. Then add the bell pepper and the white parts of the spring onion and stir-fry for 1 minute. Deglaze with the sauce and stir in the green parts of the spring onion. Once the liquid has been absorbed, stir in the meat pieces and immediately divide the mixture between serving bowls. Place the mandarin rice and kailan on top, serve, and enjoy. Enjoy with a cold beer.