Bami Goreng dan Rendang Sapi ala Warung Desi

Ingredients for 2 servings:

• 600 g beef goulash
• 2 m.-large tomato(s)
• 8 small onions, red
• 4 medium-sized garlic cloves
• 2 small red chili peppers
• 400 ml coconut milk, creamy
• 500 g orange juice
• 3 tbsp soy sauce, dark
• 2 tbsp soy sauce, salty
• 30 g fresh ginger
• 30 g lemongrass, fresh
• 2 salami leaves, fresh or frozen
• 2 kaffir limes, fresh or frozen
• 1 cinnamon stick(s), approx. 8 cm
• 1 tbsp coriander powder
• 2 tsp, strained beef broth, instant
• 100 g Chinese egg noodles, wavy, dried
• 2 Pepper, long, red, mild
• 1 small carrot(s)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small pak choi
• 2 leaves of Chinese cabbage
• 1 liter peanut oil, refined
• 1 tbsp lemon juice
• e.g. salt and pepper
• e.g. Chinese cabbage
• e.g. tomato(s)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours

Recipe from Lombok, Indonesia

Heat the peanut oil in a wok or deep fryer to 210 degrees Celsius and brown the meat pieces in the oil in batches for a maximum of 10 seconds. Place in a 3-liter casserole dish. Wash the tomatoes, remove the stems, and quarter them lengthwise. Remove the green core and halve them crosswise. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the small red chilies and use them whole, without the stems. Wash, peel, and finely chop the fresh ginger. Place the prepared ingredients in a blender along with everything from coconut milk to salted soy sauce and blend at full speed for 1 minute. Add the puree to the beef. Once the following ingredients are ready, add them to the casserole dish. Wash the fresh lemongrass, remove the tough stem at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer, green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Wash the leaves and use them whole. Add the remaining rendang ingredients and simmer with the lid on for 4 hours, stirring occasionally. Continue simmering uncovered until the sauce thickens. Meanwhile, prepare the bamie goreng. Remove the stems from the peppers, wash them, halve them lengthwise, remove the seeds, and cut them crosswise into thin strips. Wash the carrot, trim both ends, and peel them. Grate the appropriate amount with a coarse grater. 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 slice them thinly. Use only flawless leaves of bok choy and Chinese cabbage. Wash the leaves. Only use the middle stalks if they don’t taste bitter. Cut the stalks crosswise into thin slices and shred the leaves into approximately 2 x 2 cm pieces. Keep the leaf pieces separate. Cook the noodles in 1 liter of salted water for about 4 minutes, break them up a little with scissors, and drain. Heat a medium-sized pan, add 4 tablespoons of the peanut oil, and heat until hot. Stir-fry all ingredients except the cabbage leaves for 3 minutes. Add the noodles and fry for 4 minutes. Add the leaves, stir-fry for one minute, season to taste, and divide the finished bami goreng among the serving plates. Add the lime juice to the rendang, stir-fry, and season to taste. Add the rendang to the bami goreng, garnish, and serve warm.