Asian Menu No. 1 à la Didi

Ingredients for 6 servings:

• 1 ½ kg turkey breast
• 200 g flour
• 200 g breadcrumbs
• ¾ liter of beer (pilsner)
• 1 tsp salt
• 3 half bell peppers, colored
• 1 ½ m.-sized onion(s)
• 250 g mushrooms, brown
• ½ small carrot(s)
• 120 g asparagus from the jar
• 150 g mung bean sprouts
• ½ small can(s) of bamboo shoot(s)
• ½ small can/n pineapple (pieces) with juice
• ½ liter vegetable broth
• Sauce thickener, light
• Salt and pepper, white
• Sichuan pepper
• Peanut oil
• 500 g pasta
• 5 liters of water
• 5 tsp salt
• Dough (leftover turkey breast)
• 2 tbsp sugar
• 6 bananas
• 6 nectarines
• 6 scoops of vanilla ice cream
• Honey
• hazelnut nougat cream

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Mix together the flour, breadcrumbs, and salt. Add the beer and stir with an electric hand mixer until the batter has a slightly runny consistency. Let the batter rest in the refrigerator for about 30 minutes. Cut the turkey breast into pieces of about 3 cm³. Coat the turkey breast pieces in the batter and fry in batches in a deep fryer at 170°C, stirring constantly, until golden brown. Drain on kitchen paper and keep warm until ready to serve. Wash and quarter the bell peppers, remove the seeds and white pith, and cut the bell peppers into small pieces. Finely chop the onions and sauté in peanut oil in a large, deep pan. Clean the mushrooms, slice or quarter them, and fry them. Wash and peel the carrots, quarter them lengthwise, and cut them into small pieces and fry them. Add the bell pepper pieces and bamboo shoots. Peel the asparagus, cut them into small pieces, and fry them. Add the mung bean sprouts and pineapple pieces. Continue frying for about 10 minutes, turning occasionally. Deglaze with pineapple juice and vegetable stock. Season with salt and Szechuan peppercorns, bring to a boil briefly. Season with salt and pepper to taste and thicken with a sauce thickener. Keep warm until ready to serve. Bring 5 liters of water to a boil, season with 5 teaspoons of salt, and cook the noodles until al dente. Serve with the turkey breast and the sauce. For dessert, peel the bananas and nectarines and cut into large pieces. Then stir the batter again and add a little more sparkling mineral water if desired. Add the bananas and nectarines to the batter. Preheat the deep fryer to 180°C and fry the fruit in batches, stirring constantly, until the pieces are golden brown; this takes about 3 minutes. Drain on kitchen paper, garnish with honey, hazelnut spread, and vanilla ice cream, and serve.