Cap Cay Seafood Saus Tiram ala Susilawati

Ingredients for 2 servings:

• 60 g fish balls (bakso ikan), frozen
• 60 g shrimp(s), small, peeled, fresh or frozen
• 60 g squid(s) (squid balls, bakso cumi-cumi, frozen, alternatively bakso udang)
• 20 g carrot(s)
• 30 g white cabbage
• 1 Pepper, red, long, mild
• 10 green beans, fresh
• 2 stalk(s) Kailan (Chinese broccoli)
• 2 m.-large tomato(s)
• 2 tbsp sunflower oil
• 3 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 1 tsp vegetable broth, instant
• 1 tbsp fish sauce, light
• 2 tbsp oyster sauce
• 1 tbsp fresh lemon juice
• 70 g coconut water
• 30 g orange juice
• 2 tsp Sambal Bacak Laut (see my recipes)
• n. B. Cucumber(s), sweet-sour-spicy pieces

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Stir-fried vegetables with shrimp, fish, and squid balls in oyster sauce. Recipe from Lombok, Indonesia.

Thaw the fish balls, shrimp, and squid balls. Cut the balls into approximately 4 mm thick slices. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Halve large pieces. Use only flawless leaves of the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Cut the rib crosswise into thin slices and chop the leaves into approximately 4 x 4 cm pieces. Wash the red chili pepper, remove the stems, and cut diagonally into approximately 1 cm wide pieces, leaving the seeds. Trim both ends of the green beans and chop crosswise into approximately 4 cm long pieces. Wash the kailan and separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaves along the midribs, halving the leaves. Quarter large leaves lengthwise and cut crosswise into approximately 3 cm wide strips. Halve smaller ones crosswise, and if the leaves are very small, just remove the leaf stalk and use the whole leaf. Keep the leaves and stems separate. Wash the tomatoes, remove the stalks, peel, quarter, deseed, and halve crosswise. For the sauce, press the garlic cloves, wash the chili, cut them crosswise into thin rings, leaving the seeds, and discarding the stalk. For the fresh lemon juice, wash a lemon and cut a piece lengthwise to the right and left of the stem. Deseed the ends and squeeze the juice by hand. Discard the empty ends and the middle part (which contains bitter substances). Mix the tapioca flour with the rice wine until smooth, then stir in the remaining liquid ingredients for the sauce. Heat a wok, add the sunflower oil, and heat until hot. Add the carrot slices, peppers, and green beans, and stir-fry for 1 minute. Add the seafood balls, kailan rolls, and white cabbage ribs and stir-fry for 30 seconds. Add the white cabbage and kailan leaves and stir-fry briefly until the kailan leaves wilt. Immediately deglaze with the sauce, add the tomatoes, and stir until the tapioca flour has thickened. Now add the baby shrimp and stir until they turn pink. Season the finished Cap Cay with salt and pepper, divide among serving bowls, garnish, and serve warm as a side dish. Appendix: Sweet and Sour Cucumber Pieces: https://www.chefkoch.de/rezepte/3678891554456276/Suess-sauer-scharfe-Gurkenstuecke-la-Dewi-Desi.html