Nasi Goreng ala Mahnim dengan Sate Bakso Ikan

Ingredients for 4 servings:

• 144 fish balls, frozen (Bakso Ikan, Asian shop) or fresh, see my recipes “Bakso Ikan à la TinTanz Kitchen”
• 1 liter refined peanut oil for frying
• 2 tbsp fish sauce, light
• 2 tbsp oyster sauce (saus tiram)
• 3 tbsp sweet and sour sauce, spicy, Thai style No. 3, see my recipes
• 100 g long grain rice
• 180 g water
• 6 g beef broth, instant
• 4 tbsp palm oil, premium quality
• 200 g green snake beans
• 60 g Pepper, red, long
• n. B. Shallot(s), small, red, optional
• 2 tbsp palm oil, premium quality
• 4 tbsp sweet and sour sauce, hot, Thai style No. 3, see my recipes
• 1 serving of Thousand Island dressing à la Lombok, see my recipes
• n. B. flowers and leaves
• e.g. medicinal beans (kacang kapri), roasted and salted

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 day 1 hour 50 minutes

Deep-fried, small fish dumplings with fried rice. A unique Indonesian delicacy. Recipe from South Lombok, Indonesia.

You will need 24 satay skewers made of bamboo or rattan wood from an Asian store. Mix all the ingredients for the marinade and marinate the fish balls (bakso ikan) in it overnight. Strain the fish balls and discard the marinade. Thread 6 balls onto each skewer. The sauce takes some time and should be made the day before. Wash the rice until the rinse water runs clear. Cook the rice with the water, beef broth, and 2 tablespoons of palm oil with the lid on until the water is used up. Remove the rice from the heat and let it swell with the lid on for 30 minutes. Heat the frying oil to approximately 180 degrees Celsius. Meanwhile, wash the runner beans and cut them crosswise into approximately 4 mm thick rings. Wash the peppers, slice them lengthwise, remove the seeds, and cut them diagonally into thin strands. Discard the stems. Optionally, peel and coarsely chop the onions. Fry the onion, runner beans, and chili pepper pieces in palm oil for 2 minutes, then add the rice and fry for 1 minute. Stir-fry thoroughly, then toss the rice with the Thai sauce to make Mahnim rice (it used to be called deglazing) and keep warm. Place the skewers in the hot oil and fry the fish balls for 20 seconds. Remove from the oil with a slotted spoon and let drain. Arrange the skewers with the Mahnim rice on serving plates, pour the sauce over the rice, garnish, and serve warm.