Beef balls à la Taman Grija

Ingredients for 2 servings:

• 100 g white bread, stale
• 60 g whole milk, lukewarm
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 3 tbsp celery leaves, fresh or frozen
• 250 g ground beef, coarsely chopped
• 4 g chicken stock powder
• 1 tsp black pepper, from the mill
• 3 g Glutamate (Aji-No-Moto), highly purified
• n. B. Panko
• 250 g water
• 5 g chicken stock powder
• 100 g Chinese egg noodles (ribbon noodles)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 Pepper, red, long, mild
• 1 small chili pepper(s), fresh, green or frozen
• 20 g ginger root, sliced, fresh or tsp
• 10 g galangal root, sliced, fresh or frozen
• 6 m.-large tomato(s), fully ripe
• 150 g tomato juice
• 150 g broth from the noodles
• 1 tbsp tomato paste
• 2 tbsp lemon juice
• 2 tbsp oyster sauce (saus tiram)
• 30 g carrot(s), diced, fresh or frozen
• 24 green beans
• 1 tsp savory
• 2 tbsp butter
• 2 tbsp rice wine (Arak Masak)
• 3 tbsp coconut milk, creamy, 24% fat
• 150 g mushrooms, whole, from the can
• 1 ½ liters of frying oil
• 5 tbsp sunflower oil
• e.g. pepperoni threads
• e.g. sesame, white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

tender, juicy beef meatballs with green beans, wide noodles and mushrooms, recipe from Canton

Cut the white bread into approximately 1 cm cubes. Whisk the lukewarm milk with the beaten egg and chicken stock powder. Soak the white bread in it. Wash the fresh celery, shake dry, and pick off and chop any unblemished leaves. Use the required amount immediately. Freeze the remaining leaves separately from the chopped stalks. Measure the frozen bread and thaw. Mix the celery leaves with the ingredients, from ground beef to aji no moto, and 3 tablespoons of sunflower oil until smooth. Gently squeeze the milk out of the white bread and set aside. Knead the bread into the meat mixture until smooth. Cover and let the meat mixture mature in the refrigerator for 1 hour. For the wide noodles, heat the water and dissolve the chicken stock in it. Break the dry noodles into smaller pieces and add them to the boiling chicken stock. Cook until al dente according to the package instructions (approx. 6-8 minutes). Strain and reserve the stock. Instead of rinsing the noodles with cold water, lay them out on a fresh tea towel. For the sauce, trim the ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash the red chili peppers, remove the stems, halve them lengthwise, remove the seeds and membranes, and cut the halves crosswise into pieces approximately 1 cm wide. Wash the small green chili pepper, cut them into thirds crosswise, leaving the seeds and discarding the stems. Wash the fresh roots (ginger and galangal), peel them, and cut them crosswise into thin slices. Wash the tomatoes, remove the stems, halve them lengthwise, and remove the green stem base. Halve the halves lengthwise, remove the seeds, and cut them crosswise into thirds. Heat a wok and add 3 tablespoons of the sunflower oil; heat until hot. Add the ingredients from the onions to the galangal and stir-fry for 2 minutes. Add the tomatoes and stir-fry for another 2 minutes. Deglaze with the tomato juice and simmer with the lid on for 5 minutes. Remove from the heat and let cool slightly. Strain the mushrooms from the can, rinse briefly, and drain well. Halve half of the mushrooms lengthwise, cut the rest lengthwise into 4 slices, and set aside. Wash the peppers, remove the stems, cut lengthwise, open them up, remove the seeds, and cut them crosswise into thin strips. Place the mixture in the wok in a blender along with the remaining sauce ingredients and blend for 1 minute on high. Pour the puree into a larger, lidded pan and bring to a simmer. Heat the frying oil to 190°C. Remove the meat mixture from the refrigerator. Depending on the consistency, stir in a little of the remaining milk or breadcrumbs. The mixture should not be too firm. Form it into ping-pong ball-sized balls and drop them one at a time into the oil using a spoon. When they are light brown, remove them with a slotted spoon and add them to the simmering sauce. Continue cooking until all the meat mixture is used up. Let the balls simmer gently for 30 minutes. Finally, stir in the coconut milk. Wash and trim the fresh green beans. Defrost the frozen beans. Melt the butter in a saucepan, add the rice wine, green beans, savory and 3 tablespoons of the noodle stock and simmer with the lid on for 6 minutes. Heat the remaining sunflower oil in a cleaned wok. Add the noodles and stir-fry for 2 minutes. Add the mushrooms and stir-fry for another minute. Transfer to the warmed serving plates. Place the green beans on top and pour the sauce over the balls, then pour the sauce over the noodles. Garnish and serve warm.