Exotic-spicy cabbage rolls with rainbow rice and crab

Ingredients for 4 servings:

• 4 servings of rice (rainbow rice with crab, see my recipes)
• 1 large pak choi (Chinese leaf cabbage)
• 600 g chicken, chopped
• 3 slice(s) toast bread, white, dry
• 3 m.-sized eggs
• 2 m.-sized carrot(s)
• 4 medium-sized garlic cloves, fresh
• 2 small chili peppers, green
• 3 tbsp celery leaves
• 1 tsp salt and pepper, black, freshly ground
• 1 tsp mace powder
• 1 tsp cardamom powder
• 7 g Glutamate, high purity
• 5 g instant chicken broth
• 4 tbsp olive oil, green
• 1 tsp sugar
• 40 g tapioca flour or cornstarch
• 8 green beans, fresh or frozen
• ½ tomato pepper, red
• 1 carrot(s)
• 2 spring onions, use only the white part
• 2 tbsp peanut oil, refined
• 8 slice(s) bacon, well marbled
• 1 pack of soup powder (Sup Krim Jagung, instant from Mama Suka, Lembut & Lezat, Chef: Billy Kalangi)
• 2 tbsp chili sauce (sweet and sour sauce, Thai style No. 4, see my recipes)
• 1 class can/n corn kernels, approx. 200 g
• 1 pinch(s) of mace powder
• Salt and pepper, black
• e.g. mountain cheese or Emmental cheese for gratinating
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Spicy stuffed cabbage rolls topped with cheese in a corn sauce, served with rainbow rice. Recipe from Lombok, Indonesia.

Cook the rainbow rice according to my recipe and keep warm. You can find the recipe here: https://www.chefkoch.de/rezepte/3454521514775434/Regenbogenreis-mit-Krabben.html Cut the white bread into small cubes. Crack the eggs, whisk them with the instant chicken broth, and pour over the white bread. Wash and peel the carrots and slice them into julienne strips. Squeeze the garlic cloves and wash the fresh celery leaves, shake them dry, and then pluck and chop the leaves. Wash and deseed the chilies, then cut them crosswise into thin strands. Knead the white bread cubes into a paste. Place the minced chicken and the white bread mixture in a mixing bowl. Add all ingredients, from carrots to sugar, until smooth, and season with salt and pepper. Now add the tapioca flour in portions and stir in. Chill the finished chicken mixture. Remove the wilted leaves from the kale. Separate 8 large leaves from the kale and thinly fillet the thick middle section. Reserve the remaining kale for another purpose. Blanch the leaves in boiling salted water for 3 minutes, then dry. Open the small can of corn, weigh the water, and fill to 650g. Mix in the instant soup mix and bring to a boil while stirring. Add the corn, Thai sauce, and spices, then simmer for another 5 minutes. Place about ¾ of the sauce, along with all the corn kernels, into a large casserole dish. 8 of each will be used in the following section. Blanch the fresh green beans. Wash the carrot, trim both ends, peel, and slice lengthwise into 8 thin slices. Wash the tomato peppers, halve, and deseed them. Separate the white part of the spring onions, remove any wilted or brown parts, wash, and halve lengthwise. Cut the ingredients, from green beans to spring onions, to ¾ the width of the cabbage leaves and then slice them to the same width as the green beans. Toast the bacon slices in peanut oil on both sides until fragrant (do not let them crisp up). Divide the chicken mixture into 8 equal portions. Place a cabbage leaf vertically in front of you with the tip facing down. Spread a portion of chicken mixture mainly on the bottom leaf and a little along the top edge. Place a slice of cooked bacon lengthwise on the bottom leaf and add a piece of green bean, bell pepper, carrot, and a few pieces of spring onion. Roll tightly from bottom to top. Press the sides together and fold under. Place seam-side down in the baking dish. Repeat this process until all the cabbage leaves are used up. Pour the remaining sauce over the cabbage rolls. Grate mountain cheese or Emmental cheese over the top, if desired. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) with bottom heat on medium heat until the cheese starts to brown. Meanwhile, divide the rice between serving plates and garnish. Add two cabbage rolls and a little of the sauce to each plate and serve warm.