John Myers
Contents
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Ingredients
For the Cap Cay:
- 10 Fish balls, frozen, (bakso ikan), Asiashop
- 130 g Egg noodles (bakmi), Chinese, dried
- 40 g Carrot
- 1 smaller Cauliflower
- 1 smaller Pak Choi (mustard cabbage)
- 1 smaller Kailan Cabbage
- 4 leaves White cabbage
- 10 g Ginger, fresh or frozen
- 1 smaller Chilli, green
- 2 tbsp Sunflower oil
For the sauce:
- 1 tbsp Kecap Tim Ikan (URL see step 12)
- 1 tsp Sambal Bangkok ala Siu (URL see step 12)
- 1 tbsp Oyster sauce
- 100 g Water
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine (Arak Masak)
- 1 tsp Sesame oil, light
- 1 tsp Salt or Aji-No-Moto (high-purity glutamate) to taste
Also:
- 2 liter Frying oil, fresh
As a side dish (optional):
- 2 tbsp Sambal Bajak Laut ala Jogyakarta (URL see step 12)
- 4 tbsp Szechuan style sweet and sour cucumber pieces (see my recipes)
Instructions
- Defrost the frozen prawns and Bakso Ikan. Quarter the fish balls lengthways. Take the Bakmi out of the pack and water with plenty of water for 1 minute. Strain and lay out on a fresh tea towel to dry off.
- Mix the ingredients for the sauce in a small saucepan, bring to a simmer and simmer until the tapioca flour has thickened. Take off the stove and keep warm.
- For the vegetables, wash the carrot, cut it off at both ends, peel it and slice it diagonally into approx. 3 mm thick slices. Wash the cauliflower, cap the stem at the bottom, peel the stem and cut it crosswise into thin slices. Separate the florets, cut them bite-sized and rinse everything again.
- Separate the leaves from the washed Pok Choi head, cut the white part across into pieces approx. 2 cm wide. Halve the green part lengthways. Keep ready separately.
- Separate the leaves from the stem of the washed kailan heads. Discard the woody stem. Separate the thin petioles from the leaves along the midrib and cut across into 4 cm wide rolls. Place the leaves on top of each other and cut across into strips approx. Store the leaf strips and stem rolls separately.
- Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Cut the rib crosswise into thin slices, chop the leaves into pieces approx. 2 x 2 cm.
- Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
- Heat the frying oil to 200 degrees. Steam the prawns in a colander over boiling water. As soon as they have changed their color to pink, remove them immediately and have them ready.
RocknRoll in a wok
- Heat the sunflower oil in a wok. Fry the carrot slices together with the cauliflower slices for 1 minute. Add the ginger and chilli and stir-fry for 30 seconds. Add the cauliflower florets along with the cabbage stalks and the fish balls and stir-fry for 30 seconds as well. Add the cabbage leaves and stir-fry briefly and deglaze with half of the sauce. Take off the stove and keep ready, covered.
- Fry the pasta in 2 portions in about 12 seconds until crispy, but do not let it brown. Put on the serving plates. Add the prawns to the Cap Cay and mix briefly. Pour the Cap Cay with the sauce over the pasta and serve immediately with the optional side dishes.
annotation
- The Bakso Ikan, pronounced: baso ikan, are an Asian specialty with a slightly rubbery texture, similar to the southern German dumplings, but with a light fish taste. In Asia they are a treat, which is reflected in their price. The fish balls are pure white and should not be gray.
- URL for: Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Sambal Bangkok ala Siu: Sambal Bangkok ala Siu Sambal Bajak Laut ala Jogyakarta Sambal Bajak Laut ala Jogyakarta
