Avocado salad à la Desi Ayu

Ingredients for 2 servings:

• 2 avocado(s), ripe, (total approx. 500 g)
• 2 lemons, juice
• 2 eggs, size M
• 6 small onions, red
• 1 small pak choi
• n. B. soybean seedlings
• n. B. Pepper, black from the mill
• 4 beef tomatoes, fully ripe
• 2 small chili peppers, red
• 2 m.-sized garlic cloves, fresh
• 1 tsp chicken broth, granulated
• 1 tsp sugar
• 1 pinch(s) oregano, fresh
• e.g. red wine vinegar
• e.g. extra virgin olive oil
• 1 small tomato(s)
• 1 small shrimp ball
• e.g. Dill, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

An exotic, fiery avocado fan. Recipe from Denpasar, Bali, Indonesia. Original title: Selada Kipas Alpucat.

Wash the avocados and cut them into eighths lengthwise, taking care not to mash the fruit. Then peel off the skins and arrange the avocado pieces in a fan shape on the serving plates. Wash the lemon, cut it into three pieces on the right and left, 5 mm from the center. Discard the middle piece and squeeze the juice from both sections. Brush the juice onto the avocado pieces. Boil the eggs for 7 minutes until soft-boiled, refresh them, peel them, trim both ends a little and halve them crosswise. Add them to the avocado fan (see photo). Wash the bok choy, steam 6 leaves and the middle piece for 2 minutes, refresh them with cold water and add the leaves to the eggs. For the sambal, wash the tomatoes, remove the stems, skin them, quarter them, deseed them, and halve them lengthwise and crosswise. Wash the small red chilies, cut them lengthwise, remove the seeds and cut them crosswise into thin strips. Discard the stem and seeds. Trim both ends of the garlic cloves, peel them, and halve them lengthwise and crosswise. Place the prepared ingredients in a blender along with the chicken stock and coarsely puree for 15 seconds on the lowest setting. Season with red wine vinegar and salt. Mix in the oregano and drizzle the sambal over the avocado pieces. Trim both ends of the small red onions, peel them, and slice/grate them into approximately 2 mm thick slices. Add them to the avocado pieces. Wash the soy sprouts and scatter them over the salad. Drizzle the salad with a little olive oil and sprinkle with coarsely ground pepper, garnish, and serve with warm baguette.