Tamie Goreng Cap Cay and Sayap Ayam

Ingredients for 2 servings:

• 8 chicken wings, fresh or frozen
• 2 plates Chinese egg noodles, curly
• 500 g sambal (Saos Sambal Cabe Besar 1, in my recipes)
• 1 liter frying oil, fresh
• 100 g soybean sprouts, not mung bean sprouts!
• 80 g carrot(s)
• ½ tomato pepper, red
• 2 Pepper, red, long, mild
• 1 small zucchini, green
• 2 small chili peppers, green
• 1 small pak choi
• 2 leaves of white cabbage
• 2 tbsp sunflower oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 2 tbsp Sambal (Saos Sambal Cabe Besar 1), after cooking, see preparation
• 1 tsp, leveled chicken broth, granulated
• 100 g orange juice
• 2 m.-sized garlic cloves, fresh
• 1 tsp tapioca flour
• 1 tbsp butter, unsalted
• 1 tbsp Arak Masak (rice wine)
• 3 tbsp barbecue sauce, smoky, e.g. Jay’s Kitchen, BBQ-Saus Kansas City
• 2 tbsp honey, dark
• 4 tbsp Sambal (Saos Sambal Cabe Besar 1,) after cooking, see preparation
• 1 small red chili pepper(s)
• n. B. almond sticks
• e.g. roasted beans (kacang kapri) or cashew nuts
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Crispy Chinese egg noodles with vegetables and delicious chicken wings. Recipe from Lombok, Indonesia.

Wash the fresh chicken wings. Defrost frozen wings. If there are three segments on the wings, separate and discard the thin outer segment. Place the wings in a covered casserole dish, add the sambal sauce, and simmer with the lid on for 20 minutes, stirring occasionally. Remove from the heat, strain, and pat dry on kitchen paper. Soak two sheets of egg noodles in water for 1 minute and set aside to dry. For the Cap Cay sauce, squeeze the garlic and place it in a small saucepan with all the other ingredients. Mix, simmer briefly to allow the tapioca flour to thicken, then remove from the heat and set aside. For the BBQ sauce, wash the chili, deseed it, and cut it crosswise into thin strands. Mix all ingredients and set aside. Wash the vegetables and fruit. Rinse and sort the soybean sprouts, then boil in half a liter of salted water for 3 minutes. Strain, rinse with cold water, and set aside. Cut off both ends of the carrot, peel it, halve it lengthwise, and cut into approximately 5 mm thick slices. Halve the red tomato pepper lengthwise. Remove the stem, partitions, and seeds from one half. Cut lengthwise into approximately 1 cm wide strips and crosswise into approximately 2 cm long pieces. Remove the stem from the red bell pepper, cut it lengthwise, open it up, and remove the seeds. Halve the empty pod lengthwise and cut crosswise into approximately 2 cm wide pieces. Cut off one end of the zucchini, trim off a sufficiently large piece, quarter it lengthwise, and cut crosswise into approximately 6 mm thick slices. Cut the small green chilies crosswise into thin slices, leaving the seeds on and discarding the stem. Remove the leaves from the pak choi head. Cut the white part crosswise into approximately 1 cm wide pieces. Cut the green part into thirds lengthwise and cut crosswise into approximately 1 cm wide strips. Keep them separate. Use only flawless leaves for the white cabbage. Only use the middle stalk if it doesn’t taste bitter. Cut the stalk crosswise into thin slices and chop the leaves into pieces approximately 2 x 2 cm in size. Heat the frying oil in a wok to 200°C and briefly brown the chicken pieces in batches and add them to the BBQ sauce. Keep them warm. Allow the frying oil to cool to 180°C. Using a sieve, add the noodles and fry briefly until crispy. The noodles should not brown. Heat a medium-sized pan, add the sunflower oil, and heat until hot. First, stir-fry the ingredients, from carrot to zucchini, and the white cabbage stalks for 2 minutes. Then add the bean sprouts, the white parts of the bok choy, the cabbage leaves, and the chili, and stir-fry for one minute. Finally, stir-fry the bok choy leaves and deglaze with the sauce. Divide the noodles among serving plates and add the chicken wings. Top the noodles with the cap cay and pour the BBQ sauce over the chicken wings. Garnish and serve warm. You can find the recipe for the sambal sauce in my recipes: https://www.chefkoch.de/rezepte/3581161538022986/Saos-Sambal-Cabe-Besar-1.html