Cap Cay Saos Tiram Bali

Ingredients for 2 servings:

• 40 g carrot(s)
• 4 baby corn
• 2 green snake beans
• 2 leaves of white cabbage
• 2 leaves of Chinese cabbage
• 1 small head of mustard greens
• 8 cauliflower florets
• 3 tbsp palm oil, premium quality, (alternatively sunflower oil)
• 1 tbsp sesame oil
• 1 medium-sized garlic clove(s), fresh
• 200 g water
• 1 tsp beef broth
• 4 g shrimp paste (terasi udang)
• 2 tbsp oyster sauce (Saos Tiram)
• 2 tbsp chili sauce (sweet and sour hot sauce, Thai style No. 3, see appendix)
• 1 tsp, heaped tapioca flour
• 2 tbsp rice wine (Arak Masak)
• n. B. Fish sauce, light, to taste
• 2 tbsp celery leaves, fresh or frozen
• 2 tbsp, sautéed onions
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Stir-fried vegetable side dish with oyster sauce. Recipe from Kuta, Bali, Indonesia.

Wash all the vegetables. Peel the carrot and slice diagonally using a corrugated slicer. Quarter the baby corn lengthwise and halve larger pieces crosswise. Trim both ends of the snake beans and cut into approximately 4 cm long pieces. Remove the leaf vines from the Chinese and white cabbage, cut them into bite-sized pieces like the leaves, and set them aside. Cut off the bottom part of the mustard greens and cut the stem down to the leaves into approximately 2 cm long pieces. Remove the bottom part of the cauliflower stem, cut off the top part starting at the beginning of the florets, peel it generously, and cut crosswise into approximately 4 mm thick slices. Remove the appropriate number of small florets from the head. Trim both ends of the garlic cloves and slice them thinly. Heat 1 tablespoon of palm oil in a small casserole dish and roast the garlic slices until translucent. Deglaze with the water and heat. Mix the tapioca flour with the rice wine. Combine all ingredients, from beef broth to sweet and sour sauce, and bring to a simmer. Add the rice wine and simmer until the tapioca flour has thickened. Remove from heat and set aside. Heat a medium-sized skillet or wok, add the remaining palm oil, and heat until hot. Add the carrot and cauliflower slices and stir-fry for 1 minute, then add the runner beans, cabbage vines, and cauliflower florets. Stir-fry for 2 minutes. Finally, add the cabbage leaves and sesame oil, stir-fry for 1 minute, and deglaze with the sauce. Divide the finished Cap Cay among serving plates, garnish, and serve hot as a side dish.