John Myers
Contents
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Ingredients
For the vegetables:
- 20 g Carrots
- 40 g White cabbage leaves
- 1 Hot peppers, red, long, mild
- 12 Green beans, fresh
- 3 Stalk Kai-Lan
- 2 m.-g Tomatoes
- 2 tbsp Sunflower oil
For the seafood:
- 60 g Fish balls (bakso ikan), TK
- 60 g Shrimp, small, peeled, fresh or frozen
- 60 g Squid balls (bakso cumi-cumi), frozen (alternatively bakso udang)
For the sauce:
- 3 m.-g Cloves of garlic, fresh
- 1 smaller Chilli, greener
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine (Arak Masak)
- 1 tsp Vegetable broth, Kraft bouillon
- 1 tsp Fish sauce, light (e.g. Finna, King Lobster)
- 2 tsp Oyster sauce, (Saus Tiram)
- 1 tbsp Lime juice, fresh
- 70 g Coconut water
- 30 g Orange juice
To garnish:
- 2 tsp Sambal Bacak Laut (URL see step 6)
- 2 tsp Szechuan style sweet and sour cucumber pieces (see my recipes)
Instructions
- Let the seafood ingredients thaw. Cut the balls into approx. 4 mm thick slices.
- For the vegetables, wash the carrots, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Halve large pieces. 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 4 x 4 cm pieces. Wash the red peppers, remove the stems, cut diagonally into pieces approx. 1 cm wide and leave the grains as they are. Cut the green beans at both ends and cut them into pieces approx. 4 cm long. Wash the kai-lan, separate the leaves from the stem. Discard the woody stem. Separate the thin petioles from the leaves along the midrib, cutting the leaf in half. Quarter large leaves lengthways and cut across into strips approx. 3 cm wide. Cut the smaller ones in half crosswise and only separate the petiole from the very small leaves and use the leaf as a whole. Store leaves and stem rolls separately. Wash the tomatoes, remove the stem, peel, quarter, core and cut in half crosswise.
- For the sauce, squeeze the garlic cloves, wash the chilli, cut across into thin rings, leave the grains and discard the stalk. For the fresh lime juice, wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances). Mix the tapioca flour with the rice wine homogeneously, then mix in the remaining liquid ingredients for the sauce.
- Heat a wok, add the sunflower oil and let it get hot. Add the carrot slices, peppers and green beans and stir-fry for 1 minute. Add the seafood balls, the kai lan rolls and the white cabbage ribs and stir-fry for 30 seconds. Add the cabbage and kai-lan leaves and stir-fry briefly until the kai-lan leaves have wilted. Deglaze immediately with the sauce, add the tomatoes and stir until the tapioca flour has thickened. Now add the small prawns and stir until they turn pink.
- Season the finished Cap Cay with salt and pepper, distribute on serving bowls, garnish and serve warm as a side dish.
- URL for: Sambal Bajak Laut ala Jogyakarta Sambal Bajak Laut ala Jogyakarta
