Colorful linguine with meat sauce alla Coco Loco

Ingredients for 2 servings:

• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 8 g ginger, finely chopped
• 1 small chili pepper(s), green
• 2 tbsp sesame oil, light
• 150 g minced beef
• 2 tbsp sunflower oil
• 50 g orange juice
• 1 tbsp Italian herbs
• 3 tbsp tomato ketchup
• 1 tbsp soy sauce, sweet, dark
• 1 tbsp oyster sauce
• 2 tbsp rice wine, dark, spicy-mild
• n. B. Salt
• 12 small Kailan (Chinese broccoli)
• ½ honeydew melon(s), approx. 500 g
• 2 m.-large tomato(s), oblong
• 40 g carrot(s)
• 3 tbsp celery, only the stalks
• 2 tbsp sunflower oil
• 300 g water
• 8 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles (linguine type)
• 2 pinch(s) of mung bean seedlings
• n. B. flowers and leaves

Instructions

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

Served with young kailan and honeydew melon. Recipe from Lombok, Indonesia.

For the sauce, peel the onions and garlic cloves and roughly chop. Wash and peel the fresh ginger, cut them crosswise into thin slices, and chop them finely. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Heat the sesame oil in a pan, add the onions, garlic cloves, ginger, and chili, and fry until the onions begin to brown. Transfer to a casserole dish. Add the sunflower oil to the pan and heat. Add the minced beef and fry until the meat water has evaporated. Deglaze with the orange juice and add the mixture to the casserole dish and bring to a simmer. Add the herb mix, tomato ketchup, soy sauce, oyster sauce, rice wine, and season with salt. Simmer with the lid on for 15 minutes. For the vegetables, rinse the kailan and remove the bottom leaf. Cut off 5 mm of the stem and peel the free stem. Keep it ready in fresh water. Cut two approximately 3 cm wide incisions from the deseeded honeydew melon and peel them. Place them at one end of the serving bowls. Cut off the top ends of the washed tomatoes and place them on the cut end. Make four cross-shaped cuts lengthwise, leaving approximately 1.5 cm free at the top end of the tomato. Carefully remove the 8 leaves from the inner core and bend them outwards slightly. Season the inside with salt and black pepper to taste. For the colorful pasta, cut off the bottom of a washed carrot and then slice it crosswise into strips using a julienne peeler. Remove the leaves from washed, fresh celery and freeze. Cut off some of the bottom of the stalks and cut them crosswise into approximately 3 mm rolls. Freeze any unused rolls. Bring the water to a boil, dissolve the mushroom bouillon granules in it, add the linguine and cook according to the package instructions until al dente. Sauté the carrot and celery in more sunflower oil, then add the drained linguine and mix well. Cover and keep warm. Blanch or steam the kailan for 4 minutes. No longer! It tastes best al dente. Divide the colorful linguine among the serving bowls, pour the sauce over it, place the kailan on both sides, and garnish with the tomato. Garnish the sauce with mung bean sprouts or grated cheese, if desired, and serve. Enjoy.