Tamie goreng Cap Cay and Bakso jamur lucu

Ingredients for 2 servings:

• 16 dumplings (mushroom dumplings – Bakso jamur lucu), fresh or frozen, see note
• 150 g Chinese egg noodles, dried
• 1 liter of frying oil
• 1 mango(s), of which 60 g flesh and 2 mango slices for garnishing
• 30 g gherkins (spicy gherkins à la Hong Kong, in my recipes)
• 30 g spring onion(s), the white part
• 30 g broccoli florets, small
• 40 g cauliflower florets, small
• 30 g carrot(s)
• 30 g onion(s), red, small
• 3 small tomatoes, fully ripe
• 1 pepper, red, long
• 2 tbsp celery leaves, fresh or frozen
• 4 tbsp sunflower oil
• 3 m.-sized garlic cloves, fresh
• 4 tbsp Asian sauce (sweet and sour hot sauce Thai style No. 3), in my recipes
• 1 tbsp soy sauce, sweet
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce
• 1 tbsp light fish sauce (kecap ikan “King Lobster”)
• 5 tbsp orange juice
• 5 tbsp water
• 1 tsp cornstarch or tapioca flour
• 2 tbsp rice wine (Arak masak)
• e.g. beef broth, instant
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Crispy fried noodles with vegetables and fun mushroom dumplings. Recipe from West Lombok, Indonesia.

Make the mushroom dumplings fresh—they’re safe to freeze—or count and thaw frozen ones. Soak the noodles in lukewarm water for 3 minutes, drain, and set aside. Wash the mango, peel half, cut a long slice, and halve it lengthwise. For the mango fan, cut 4 thin slices, 80% of the way through. Chop the remaining mango into bite-sized pieces. Cut only the white part of a spring onion diagonally into approximately 1 cm wide pieces. Wash the broccoli and cauliflower, removing a few large florets. Slice 60 g of the cauliflower and broccoli stalks, and separate the florets into approximately 2 cm pieces. Wash and peel a small carrot, and cut into decorative, approximately 3 mm thick slices. Trim both ends of the small red onions, peel, and roughly chop. Wash, peel, and deseed the tomatoes, using the quarters whole. Wash the bell peppers, remove the seeds, and slice them crosswise into thin strips. Wash the fresh celery leaves, remove the stalks, and chop them lightly. Cut off both ends of the garlic cloves, peeling them slightly and pressing them with a garlic press. Mix the sauce ingredients in a small bowl. Blanch the cabbage florets and stalks, as well as the carrot slices, separately in salted water for 3 minutes. Heat the frying oil to 180°C. Meanwhile, heat 2 tablespoons of sunflower oil in a larger pan. First, fry the onions and stalks until the onions are translucent, then add the carrot slices and stir-fry for 1 minute. Add the tomatoes, bell pepper strands, and cucumber pieces and stir-fry for another minute. Remove from the pan and set aside. Add the remaining sunflower oil to the pan and fry the dumplings lightly. Then add the prepared vegetables, stir-fry briefly, and then add the remaining Cap Cay ingredients. Stir-fry for one minute, then deglaze with the sauce and cover to keep warm. Add the noodles, one portion at a time per person, to the hot oil. Fry until they begin to brown. Remove from the pan, drain briefly, and place on serving plates. Add the dumplings and Cap Cay, garnish, and serve warm. For mushroom dumplings, see: http://www.chefkoch.de/rezepte/3541981529506524/Klare-Pilzknoedel-Suppe-Suranadi-Sup-Bakso-Jamur.html For spicy cucumber pieces à la Hong Kong: http://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html For the sweet and sour sauce, see: http://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html