Beef with melon cap cay and mandarin rice

Ingredients for 2 servings:

• 300 g lean beef goulash
• 1 ½ liters of frying oil, preferably refined peanut oil
• 2 tbsp Sambal Bangkok ala Siu, (see appendix)
• 2 tbsp oyster sauce (saus tiram)
• 3 tbsp rice flour
• 1 tbsp tapioca flour
• 2 tbsp Arak Masak
• 4 small onions, red
• 3 m.-sized garlic cloves, fresh
• 1 small carrot(s)
• 120 g honeydew melon(s) (flesh in pieces)
• ¼ bell pepper(s), red, fresh
• 1 small chili pepper(s), green
• 2 Chinese flowering cabbages
• 12 grapes, dark blue
• 2 tbsp sunflower oil
• 60 g coconut water
• 60 g honeydew melon(s) (flesh in pieces)
• 1 tbsp sugar, white, fine
• 1 tbsp lemon juice, fresh
• 2 tbsp oyster sauce (saus tiram)
• 1 tsp tapioca flour
• 1 tbsp Arak Masak
• 2 servings of rice (mandarin rice, see appendix)
• n. E. Salad (rocket or frisée lettuce
• 1 m.-large tomato(s), red
• Honeydew melon(s), 2 small scoops

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A Thai dish where the sweetness of the fruit harmonizes with the spiciness of the Cap Cay.

Prepare the heavenly mandarin blossom rice according to the recipe. Dry the beef goulash thoroughly and use a kitchen hammer to pound the cubes into approximately 8 mm thick sheets. Halve these lengthwise, and cut larger ones into thirds. Mix the marinade ingredients and marinate the meat. Mix the pastry ingredients and have them ready. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash a small carrot, trim both ends, peel them, and slice them diagonally into thin sticks approximately 3 x 3 mm thick. Wash the honeydew melon and cut it crosswise into approximately 1 cm thick slices. Peel and deseed these slices, then cut them into small cubes approximately 1 cm in size. Remove the stem from the red bell pepper, halve it lengthwise, and deseed one half. Cut these lengthwise into approximately 1 cm wide strips and then diagonally into approximately 8 mm wide pieces. Wash the small green chili, cut it lengthwise, and remove the seeds. Cut it crosswise into thin strips. Discard the stem and seeds. Wash the cauliflower and separate the leaves from the stem. Separate the woody stem below the second leaf and discard. Cut the remaining stem and leaf stalks into approximately 1 cm long rolls. Halve the leaves lengthwise and cut them into thirds crosswise. Keep the stems and leaves separate. Wash the grapes, remove them from the stems, and keep them whole. Place the sauce ingredients in a blender and puree for 1 minute at full speed. Add the strained marinade later. Strain the marinade from the beef and mix the beef into the batter for the batter. Heat the frying oil to 180 degrees. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Add the meat pieces, one at a time, to the frying oil using a teaspoon and fry in small batches until light brown. Drain on kitchen paper and keep warm. Heat the sunflower oil in a wok. Add the small onions, garlic cloves, and carrot pieces and stir-fry for 1 minute. Add the remaining ingredients, except for the leaves, and stir-fry for 1 minute. Add the leaves and stir-fry. Then deglaze with the sauce and simmer for 1 minute. In Thailand, the meat pieces are mixed in at this time, and everything is immediately garnished and served. I personally prefer to serve them separately, as the meat pieces are crispy on the outside and very tender on the inside. This unique dish from Thai cuisine is simply a must-savour. Appendix: Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html Mandarin rice: http://www.chefkoch.de/rezepte/3847831586146736/Himmlischer-Mandarin-Bluetenreis.html