Sukini gulung abon

Ingredients for 16 servings:

• 2 m.-large zucchini, not too slim
• 500 g beef fillet(s), approx.
• 4 tbsp soy sauce, light, for the fillet
• 100 g lean breakfast bacon, approx.
• 6 shiitake mushroom(s), dried
• 1 tsp, strained beef broth, instant
• 250 ml water
• 2 spring onions, green
• ½ bell pepper(s), red
• 1 m.-sized carrot(s)
• 3 small chili peppers, green
• 6 small onions, red
• 1 large egg(s)
• 1 tsp soy sauce, light, for the egg
• 60 g pretzel(s) or white bread
• 2 tbsp celery leaves, finely chopped, frozen
• 2 tsp soy sauce, light, for the egg
• 1 tsp, strained beef broth, instant
• n. B. Mace powder
• e.g. salt and pepper
• 2 tbsp olive oil
• 2 small onions, red
• 2 medium-sized garlic cloves
• 60 g red bell pepper(s), leftovers from the filling
• 40 g carrot(s), leftovers from the filling
• 200 g orange juice
• 100 g sauce (sweet and sour hot sauce, Thai style No. 3), in my recipes
• 1 tsp tapioca flour or other cornstarch
• 1 tbsp rice wine (Arak Masak)
• 2 tbsp water (mushroom soaking liquid)
• e.g. beef broth, instant
• n. B. Black pepper, freshly ground
• n. B. Mace powder
• 2 tbsp butter for the mold
• Red pepper(s), leftovers from the filling
• 8 macadamia nuts
• 2 tbsp olive oil, green

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Spicy zucchini rolls with beef and vegetable filling. Recipe from Lombok, Indonesia.

Freeze the beef fillet for about 30-45 minutes, then slice diagonally into 5 mm thick slices and halve lengthwise. Brush both sides of the slices with light soy sauce to marinate. Wash the zucchini, trim both ends, and cut lengthwise into approximately 3 mm thick slices (using a V-slicer or bread slicer). Blanch in boiling salted water for about 30 seconds. Let dry on a fresh tea towel. Wash the carrots, trim both ends, and peel them. Use a vegetable peeler to shave off thin, not too narrow strips. Adjust the length to the width of the zucchini slices. You will need 3 pieces per serving. Wash the chilies, slice them into thin rings, leaving the seeds on and discarding the stalks. Cut the bacon into strips approximately 4 mm thick and 2 cm wide. The length will depend on the length of the beef fillet strips. Then lightly toast both sides. Place the shiitake mushrooms in a small bowl. Bring 1/4 liter of water to a boil, dissolve the beef broth in it, and pour it over the shiitake mushrooms. Let it steep for about 45 minutes. Strain the beef broth and use it later. Cut the mushroom caps into thin strips; you’ll need 4 strips per serving. Discard the stems. Wash the spring onions, remove any wilted leaves, and cut pieces from the green part the same width as the zucchini slices. Halve any wide pieces lengthwise. You’ll need 2 pieces per serving. Wash the red bell pepper, halve them, and deseed them. Cut the rounded parts at the base of the stem into small pieces and use for garnishing. Cut a suitable amount into strips and cut them the same width as the zucchini slices. Halve very thick pieces lengthwise. Cut the remaining part of the pod into small pieces and use for the sauce. Whisk the egg with the soy sauce. Add the pretzel or white bread pieces, let them soak thoroughly, then mash them into a paste. Mix in the chopped celery leaves. Season the porridge with salt and pepper, then add the chili rings with the seeds. If the consistency is too thick, thin with a little of the mushroom soaking broth. Trim both ends of the small red onions, peel them, and slice them thinly (or slice them). Quarter the macadamia nuts. For the sauce, trim both ends of the onions and garlic, peel them, and roughly chop them. Chop the carrot. Heat the oil in a pan and roast the carrot pieces for about 2 minutes, then add the onions, garlic, and bell peppers. Roast until the onions are translucent. Deglaze with the orange juice, remove from the heat, and let cool slightly. Place the mixture in a blender along with the sweet and sour sauce and roughly puree on the lowest setting for 30 seconds, then finely puree on the highest setting for 1 minute. Return to the pan and simmer with the lid on for 3 minutes. Mix the tapioca flour with the rice wine until smooth and stir into the sauce. Bring to a boil briefly, remove from the heat, and set aside. Choose a suitably sized baking dish and butter it. Spread about 1/3 of the sauce on the bottom of the baking dish. For the filling, take a zucchini slice and place it lengthwise in front of you. First, spread some of the breadcrumbs on the zucchini slice, then a slice of beef fillet, then the toasted bacon, and then arrange the vegetables on top (3 strips of carrots, 2 strips of bell pepper and spring onion, 6 strips of mushrooms, 4 slices of red onion). Roll up from the bottom to the top and secure the roll with 2 toothpicks. Place in the baking dish. Once all the sukini gulung abon are in the dish, pour over the remaining sauce and scatter the bell pepper pieces and macadamia nuts on top. Place in the oven preheated to 200°C (top/bottom heat) (middle rack) and bake for 5 minutes, then reduce the temperature to 170°C. Continue baking until the sauce begins to boil. Remove from the oven, garnish, and serve hot. Serve with white rice, spicy Hong Kong cucumber pieces, and a leaf salad.