Bakso Ayam-Udang-Jamur ala 'Warung Sriwidi'

Ingredients for 4 servings:

• 4 medium-sized shiitake mushrooms, dried
• 100 g water
• 1 tsp, leveled chicken broth, instant
• 250 g chicken breast, chopped
• 150 g shrimp(s), fresh or frozen
• 5 small onions, red
• 3 m.-sized garlic cloves, fresh
• 25 g carrot(s), cut into threads
• 2 tbsp celery leaves, fresh or frozen
• 1 tbsp tapioca flour
• 2 tbsp breadcrumbs, coarse
• 1 tbsp turmeric powder
• ½ tsp mace powder
• 1 m.-sized eggs
• 5 g instant chicken broth
• 5 g sugar, white
• 4 tbsp palm oil, premium
• 2 tsp sambal oelek
• 1 m.-large onion(s), brown
• 2 garlic cloves, fresh
• 1 m.-sized carrot(s)
• 4 tbsp palm oil, premium
• 1 tbsp sesame oil
• 600 g water
• 10 g instant chicken broth
• 2 tbsp celery leaves (stalks only), chopped, fresh or frozen
• 4 kaffir lime leaves
• 1 pepper, red, long
• 1 pinch of white pepper
• 1 pinch(s) nutmeg, freshly grated
• 2 leaves of white cabbage
• 3 leaves of pak choi
• e.g. pepper, white
• n. B. Fish sauce, light
• e.g. celery leaves, fresh or frozen
• n. B. fried onions
• n. B. flowers and leaves

Instructions

Working time approx. 1 minute; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 51 minutes

Exotic chicken, shrimp, and mushroom dumpling soup with vegetables. Recipe from Bali, Indonesia.

Bring the water for the mushrooms to a boil, dissolve the chicken stock in it, and pour it over the shiitake mushrooms. Let it steep for about 45 minutes. Squeeze out the chicken stock and add it to the stock along with the remaining soaking water. Cut the mushroom caps into small cubes and discard the tough stems. If you can’t get minced chicken, chop the chicken into small pieces and freeze it. Use a food processor to finely chop the chicken into sausage meat. Set aside in the refrigerator. Wash and peel the fresh shrimp, remove the heads, tails, and intestines (only if the black on the back is clearly visible). Defrost frozen shrimp. Cut the shrimp crosswise into large pieces. Set aside in the refrigerator. Trim both ends of the small red onions, peel them, and chop them into small pieces. Trim both ends of the garlic cloves, peel them, and press them dry. Wash the carrot, trim both ends, peel, and julienne the carrot into silk threads. Weigh and set aside. Wash the fresh celery leaves, remove the stalks, roughly chop the leaves, and set aside. Thaw frozen celery. Combine all the ingredients for the sausage meat with the shiitake mushrooms in a large enough bowl and mix well. Let it mature in the refrigerator for 30 minutes. Meanwhile, for the stock, halve the onion lengthwise, trim both ends, peel, and roughly chop. Trim both ends of the garlic cloves, peel, cut lengthwise into 4 pieces, and halve crosswise. Wash, peel, and coarsely grate the carrot. Wash the celery stalks and cut crosswise into 5 mm wide rolls. Wash the kaffir lime leaves and use them whole. Remove the stems from the red chili peppers, wash them, cut them lengthwise, open them, and remove the seeds. Cut the empty pod crosswise into thin strands about 1 mm thick. Wash the leaves from the cabbage and mustard greens, remove the central stalks, cut them crosswise into 4 cm wide pieces, and set aside. Heat a medium-sized pan, add the palm oil, and let it heat up. Add the onions and garlic and fry until the onions are translucent. Add the grated carrots and fry until the onions begin to brown. Add the sesame oil and stir-fry for 1 minute. Deglaze with half of the water. Transfer to a saucepan with a lid. Add all the prepared ingredients for the broth, from the remaining water to the nutmeg, and simmer with the lid on for 10 minutes. Remove the dumpling mixture from the refrigerator, form dumplings with 2 spoons, and add them to the water. When they begin to float to the top, let them float for a while, then remove the finished dumplings from the broth with a slotted spoon and divide them among serving plates. Continue this process until all the meat is used up. Season the broth to taste. Add the cabbage leaves and red pepper threads to the simmering broth for 1 minute. Divide the broth and its contents among the serving plates. Garnish and serve piping hot.