John Myers
Contents
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Ingredients
For the sauce:
- 1 medium-sized Potato, waxy
- 1 medium-sized Carrot
- 0,25 medium-sized Jambu, alternatively green kohlrabi
- 1 small Cucumber (approx. 150 g)
- 1 Spring onions
- 1 Broccoli (approx. 200 g)
- 20 Sugar snap peas, green
- 0,25 Tomato peppers, red
- 2 Hot peppers, red
- 4 small Chillies, green
- 2 Cloves of garlic, fresh
- 20 g Ginger, fresh or frozen
- 4 tbsp Sunflower oil
- 200 g Coconut water
- 1 tbsp Tomato paste
- 2 tbsp Chicken broth, instant
- 2 tbsp Lime juice
- 2 tbsp Tamarind syrup
- 2 tbsp Soy sauce, light
- 2 tbsp Sesame oil
- 2 tsp Tapioca flour or corn starch
- 2 tbsp Rice Wine (Arak Masak)
To taste:
- Chicken broth, instant
- Pepper, black, ground
- Macis powder, alternatively freshly grated nutmeg
To garnish:
- Dill, fresher
- Cucumber pieces
- Flowers and leaves
Instructions
The vegetable onion:
- Peel the onion and cut into pieces. Heat the 4 tablespoons of sunflower oil in a 3-liter saucepan and roast the onions until they get color. In the meantime, wash and peel the potatoes. Cut the potato into 2 cm pieces. Add to the onions and roast them. Cut off both ends of the carrot and cut into chips-like sticks. Add to the onions and roast them.
Jambu or Kohlrabi:
- Wash and peel the yambu and cut like the carrots. Pour into the casserole, mix in and roast. Wash and peel the cucumber and peppers, cap at both ends, quarter lengthways, remove the grains and cut diagonally into 8 mm thick pieces. Put in the casserole and roast.
Extinguishing:
- Heat the coconut water, dissolve tomato paste, tamarind syrup, light soy sauce and chicken broth in it. Deglaze the roasted ingredients in the casserole with it, add the sesame oil and continue to simmer.
In the meantime:
- Wash the broccoli. Peel the stem and cut into pieces that are suitable for the bite. Off to the casserole. Wash the leaves, cut them into small pieces and place them ready with the florets. Wash the pea pods, cut off both ends, remove any thread on both sides and cut in half crosswise. Add to the broccoli florets.
- Wash the small green chillies, use them whole and with the stalk. Put in the casserole. Cut the white part of the spring onion into 2 cm thick slices diagonally. Cut the green part into thin rings and have them ready.
- Wash and peel the ginger, cut thin slices and cut them into thin sticks (silk threads). Put in the casserole. When the potatoes are done, add the prepared ingredients, press the garlic cloves with a press, mix in and simmer for 4 minutes.
Easy binding:
- Mix the tapioca flour with the arak until lump-free and add tablespoons to the vegetables and let thicken. The sauce should have a binding, but not be a mush, but rather remain thin.
Season to taste and serve:
- Season to taste, distribute on the serving plates, garnish and serve as a side dish.
Nutrition
Serving: 100gCalories: 33kcalCarbohydrates: 6.8gProtein: 0.8gFat: 0.2g
