Ashley Wright
Contents
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Ingredients
For the sambal:
- 2 Eggs size M
- 10 g Ginger threads, fresh or frozen
- 3 tbsp Cut celery stalks, fresh or frozen
- 30 g Grated carrots, coarse
- 1 Hot peppers, red, long, mild
- 2 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
To extinguish:
- 2 medium sized Cloves of garlic, fresh
- 2 tbsp Sweet Chilli Sauce, (Thailand)
- 1 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Rice Wine, (Arak Masak)
- 4 tbsp Orange juice
- 1 pinch Salt
- 1 tbsp Coconut milk, creamy (24% fat)
- To garnish:
- 30 g Mongoose seedlings, fresh
- 1 medium sized Tomato, fully ripe
- 1 medium sized Balsamic vinegar
- 1 medium sized Kai Lan flowers
- 1 medium sized Flaked almonds
- 1 medium sized Chilli, red, dried and crushed
Instructions
- Wash the pak choi and cut in half lengthways.
- Hard-boil the eggs in 8 minutes. Rinse in cold water, peel and cut in half lengthways.
- Wash and peel the fresh ginger, cut into thin slices and cut them into strips. Weigh and thaw frozen goods.
- Wash the fresh celery, shake dry and pluck, chop and freeze the flawless leaves. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm wide. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.
- Wash the carrot, cap both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below.
- Wash the fresh, red peppers, remove the stalks, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
- Wash the tomato and cut it into 5 slices. Season with salt and black pepper from the mill. Put a drop of balsamic vinegar on each slice. Place the 4 largest slices on a sufficiently large bowl with the eggs.
- Wash the mung seedlings and steam over boiling water for 1 minute, then rinse with cold water.
- Cap the garlic cloves at both ends, peel them and press them into a bowl using a garlic press. Add all remaining ingredients and mix homogeneously.
- Heat a wok, add the two oils and let them get hot. Add the prepared ingredients for the sambal and stir-fry for 1 minute.
- Reduce the heat supply and push the vegetables in the wok all around to the edge. Add the pak choi halves and let simmer with the lid on for 1 minute, then drizzle the sauce over the pak choi. Let simmer with the lid for 2 minutes.
- Take the pak choi out of the wok with 2 tablespoons and place them with the cut side up between the eggs. Spread the sambal over the pak choi and eggs. Scatter the mung seedlings over the green leaves. Shape a heart with 2 Kai-Lan blossoms and place the 5th slice of tomato in it. Sprinkle with a pinch of flaked almonds and, if you like, red chilli. Complete the garnish with flowers and leaves and serve at room temperature.
Annotation:
- Eggs the Balado way (telur Balado) means hard-boiled or double-fried eggs with blanched vegetables (mostly soy or mongoose seedlings) and a more or less spicy sambal.
