John Myers
Contents
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Ingredients
For the sauce:
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 1 small Chilli, green, fresh or frozen
- 1 Hot peppers, red, long, mild
- 1 small Carrot
- 40 g Snow peas
- 2 medium-sized Tomatoes, fully ripe
- 4 tbsp Sunflower oil For the sauce:
- 2 tbsp Oyster sauce, (Saus Tiram)
- 6 tbsp Coconut water
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine (Arak Masak)
To garnish:
- N.B. Flowers and leaves
Instructions
- Cook the pasta in plenty of unsalted water for about 5 minutes until al dente, strain, shorten a little and spread out on a fresh tea towel.
- Cap the onions and garlic cloves at both ends, peel and roughly chop. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem. Wash the red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
- Wash the sugar snap peas, cap at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters lengthways and crossways.
- For the sauce, mix the tapioca flour with the rice wine homogeneously, add the remaining ingredients and mix. Mix briefly again before use, as the tapioca flour will settle out.
- Heat 2 tablespoons of sunflower oil in a wok, add the onions and garlic cloves and roast until the onions are translucent. Add the carrot slices, the chili peppers and the chilli and stir-fry for 1 minute. Add the snow peas and stir-fry for 2 minutes. Remove from the wok and heat the rest of the sunflower oil in it.
- Add the noodles and stir-fry for 3 minutes. Add the roasted vegetables to the tomato quarter and stir-fry for 1 minute. Deglaze with the sauce and cover with the lid and let simmer for 1 minute over reduced heat.
- Distribute the colorful noodles on the serving plates, garnish and serve warm as a main course.
- Note 8: In Indonesia, rice or noodles are the main course, everything else is a side dish.
