Cap Cay ala Susilawati

Ingredients for 2 servings:

• 6 small onions, red
• 3 medium-sized garlic cloves, fresh
• 2 medium-sized potatoes, waxy
• 1 small carrot(s)
• 1 small cauliflower
• 80 g runner beans, fresh or frozen
• 30 g celery, fresh or frozen
• 2 tbsp palm oil, premium quality, alternatively sunflower oil
• 1 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 1 tbsp fish sauce
• 80 g coconut water (Asian shop, drinks)
• 2 tbsp orange juice
• 2 tsp, leveled vegetable broth, instant (Kraftbouillon)
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• n. B. almond flakes
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 20 minutes; Total time approx. 41 minutes

Stir-fried vegetables with sauce. A recipe from Candi Dasa, Bali, Indonesia.

Peel and wash the potatoes and cut into walnut-sized pieces. Cook al dente in a little salted water for 16 minutes. In the meantime, trim both ends of the onions and garlic cloves, peel and roughly chop. Wash the carrot, trim both ends, peel and slice into sticks (approx. 6 x 6 x 50 mm). Blanch for 4 minutes. Wash the cauliflower, trim the bottom of the stalk, peel the stalk and cut crosswise into thin slices. Separate the florets, cut into bite-sized pieces and rinse everything again. Trim both ends of the fresh runner beans, remove the strings, cut diagonally into approx. 4 cm wide pieces and blanch for 3 minutes. Weigh frozen goods and thaw. Wash the fresh celery, pick off the leaves and freeze. Cut the stalks crosswise into approx. 3 mm wide pieces. Weigh out the required amount, freeze the rest. Weigh frozen goods and let them thaw. Mix the ingredients for the sauce and for the base. Keep them separate. Heat the palm oil in a wok until very hot, add the potato pieces and stir-fry for 4 minutes. Add the carrots and cauliflower slices and stir-fry for 1 minute. Add the onions and garlic and stir-fry until the onions are translucent. Add the cauliflower florets and stir-fry for 2 minutes. Deglaze with the sauce, add the base sauce and let it thicken. Season with salt and pepper to taste. Add the beans and celery stalks, mix briefly and remove from the heat. Let stand with the lid on for 1 minute. Divide between serving plates and serve warm as a side dish.