Cap Cay Daging Babi ala Mahnim

Ingredients for 2 servings:

• 300 g pork schnitzel, fresh or frozen
• 2 tbsp wheat flour type 1050
• ½ carrot(s)
• 4 m.-large tomato(s), fully ripe
• 1 spring onion(s)
• 1 small zucchini, green
• 1 Pepper, red, long, mild
• 1 small white cabbage
• 1 small chili pepper(s), green
• 3 tbsp sunflower oil
• 2 tbsp oyster sauce
• 150 g coconut water (canned drink, Asian shop)
• n. B. water
• n. B. Chicken broth powder
• 1 tsp tapioca flour
• 80 g rice (fragrant rice), Thailand
• 140 g water
• n. B. water
• 1 ½ liters of frying oil
• n. B. Mango(s), flesh thereof, sliced
• n. B. Mung bean sprouts
• n. B. Carrot(s), cut into strings
• n. B. Pepper, red, cut into threads
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Colorful, stir-fried vegetables with deep-fried pork strips and mango slices, served with rice. Recipe from Lombok, Indonesia.

Cook the fragrant rice with 140g of water. Cut the schnitzels across the grain into approximately 1cm thick strips. Wash and peel the carrot, and slice into approximately 2mm thick slices. Wash the tomatoes, remove the stems, skin, quarter, deseed, and halve crosswise. Wash the spring onions, cut the green part into 1cm-wide rolls, and cut the white and white-green parts diagonally into approximately 3cm-wide pieces and set aside. Wash a zucchini, trim the bottom end, and halve crosswise. Quarter the bottom half lengthwise and cut crosswise into approximately 8mm-thick slices. Remove the stem from the red bell pepper, wash it, cut it open lengthwise, open it up, and remove the seeds. Halve the empty pod lengthwise and cut crosswise into approximately 1cm-wide pieces. Use only flawless leaves from the white cabbage. Wash the leaves. Only use the middle stalk if it doesn’t taste bitter. Cut the vine crosswise into thin slices and chop the leaves into pieces approximately 2 x 2 cm in size. Wash the small green chili, cut it lengthwise, and remove the seeds. Cut it crosswise into thin strips. Discard the stem and seeds. In a small saucepan, mix the liquid ingredients for the sauce with 50 g of water and season with the chicken stock. Press in the garlic. Heat briefly to thicken the tapioca flour. Set aside. Heat the frying oil to 180 degrees Celsius. Meanwhile, heat the sunflower oil in a medium-sized pan. Add the zucchini and carrot slices and stir-fry for 3 minutes. Add the white spring onions, pepperoni pieces, and cabbage leaves and stir-fry for 1 minute. Mix in the chili strips, tomatoes, and green spring onions, stir-fry briefly, and deglaze with the sauce. Cover and remove the pan from the heat. Coat the pork strips in flour and fry them in batches in oil until light brown. Arrange the cooked rice and Cap Cay in serving bowls. Add the fried pork strips to the vegetables, garnish, and serve warm.