Contents
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Ingredients
For the mashed potatoes:
- 3 medium-sized Potatoes, boiling floury
- 40 g Carrot
- 1 Hot peppers, red, long, mild
- 2 tsp Vegetable broth, Kraft bouillon
- 1 tsp Black pepper from the mill
- 1 tsp Macis powder
- 100 g Coconut milk, creamy (24% fat)
- 2 tbsp Sunflower oil
For the Cap Cay:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 10 g Ginger, fresh or frozen
- 16 Sugar snap peas, green, fresh
- 8 Runner beans, green
- 40 g Carrot, sliced
- 1 Hot peppers, red, long, mild
- 2 tbsp Sunflower oil
For the sauce:
- 60 g Orange juice
- 1 tbsp Tomato paste
- 1 tbsp Soy sauce, salty
- 1 tbsp Mushroom sauce, (Kecap Jamur)
- 1 tsp Vegetable broth, Kraft bouillon
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
Instructions
Boil the potatoes:
- Peel and rinse the potatoes and cut into pieces 3 - 4 cm in size. Cook with enough salted water for about 25 minutes. Strain and process into a pulp using a potato press.
For the Balinese look:
- In the meantime, for the mashed potatoes, process the carrots and peppers into small cubes.
For the Cap Cay:
- Prepare the vegetables for the Cap Cay. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the snow peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones.
- Cap the fresh runner beans at both ends and remove any threads. Put in boiling water and blanch for 4 minutes. Cut the beans diagonally into pieces approx. 4 cm wide. Thaw frozen goods and cut to length as well. Wash the carrot, cut off both ends, peel, notch lengthways and slice diagonally into approx. 3 mm thick slices. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
The sauce:
- Mix the ingredients for the sauce homogeneously in a beaker.
The mashed potatoes:
- Mix all the ingredients into the mashed potatoes and keep warm with the lid on at low heat.
The Cap Cay:
- Heat the sunflower oil for the Cap Cay in a wok. Add the onion and garlic pieces and stir-fry until the onions are translucent. Add the remaining ingredients and stir-fry for 2 minutes.
Extinguishing:
- Deglaze with the sauce and simmer for 2 minutes on low heat.
Garnish and serve:
- Garnish as desired and serve with fried tempe.