Colorful linguine pan with mushrooms and almonds

Ingredients for 2 servings:

• 2 eggs, size M
• 1 tsp lemon juice
• 1 pinch(s) pepper, white
• 1 tsp chicken broth powder (strong bouillon)
• 1 tsp glutamate (Aji-No-Moto)
• 100 g creamy coconut milk (24% fat)
• 2 tbsp Arak Masak
• 1 pinch(s) mace powder, alternatively freshly grated nutmeg
• 1 tsp turmeric powder
• 50 g wheat flour type 405
• e.g. sunflower oil
• 100 g mushrooms, white
• 60 g almonds, peeled
• 6 small onions, red
• 2 medium-sized garlic cloves, fresh
• 2 tbsp sesame oil, light
• 60 g tomato juice
• 40 g sauce (spring roll sauce ala Sanur Beach), see appendix
• 1 tsp broth powder (mushroom bouillon), granular
• 1 tsp mace powder
• 1 pinch(s) cardamom powder
• 1 tsp tapioca flour
• 2 tbsp Arak Masak
• 1 small pak choi, fresh
• 4 small tomatoes
• 1 Pepper, red, long, mild
• 12 almonds, peeled

Instructions

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

A juicy and crunchy coconut noodle dish from the kitchen of “I Gusti Made”, Bali, Indonesia.

Crack the eggs and whisk until smooth with the lime juice, pepper, stock, and aji no moto. Add the coconut milk, rice wine, and mace powder and mix well. Mix the turmeric powder into the flour. Using a food processor, incorporate the flour and mix into a smooth batter. Let the batter rest for 30 minutes. Mix thoroughly before use. Meanwhile, for garnishing, wash the tomatoes and halve three of them crosswise. Remove the stems from the peppers, wash them, cut them open lengthwise, open them up, remove the seeds, and slice them crosswise from the top into thin strands. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Heat a pan, add the sesame oil, and let it heat up. Add the onions and garlic and fry until light brown. Add the mushrooms and almonds and fry for 1 minute. Deglaze with the tomato juice. Stir in everything from the spring roll sauce to the cardamom powder and simmer gently. Dissolve the tapioca flour in the rice wine, add it to the mushroom mixture, and let it thicken. Mix in the washed and finely chopped bok choy. Remove the mixture from the heat and keep it ready. Fry the coconut dough on both sides with the sunflower oil over moderate heat until light, not too thin, pancakes form. Let it cool and roll up. Cut the rolls crosswise to the linguine. Place the linguine in a pan with a little sunflower oil and fry for 2 minutes. Deglaze with the mushroom mixture and mix in. Bring to a simmer, garnish, serve warm in the pan, and enjoy as a main course for 2 people or as a side dish with fried fish for 4 people. Spring roll sauce ala Sanur Beach: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html