Coconut noodle pan with mushrooms and tomatoes

Ingredients for 2 servings:

• 3 eggs, size M
• 1 tsp lemon juice
• 4 g broth, granulated (mushroom bouillon)
• 1 tsp glutamate, high purity (Aji-No-Moto)
• 200 g creamy coconut milk (24% fat)
• 2 tbsp rice wine (Arak Masak)
• 1 pinch(s) of mace powder
• 100 g wheat flour type 405
• e.g. sunflower oil
• 100 g white mushrooms (from a can)
• 10 g butter
• 4 small onions, red
• 1 medium-sized garlic clove(s)
• 60 g tomato juice
• 20 g chili sauce (spring roll sauce ala Sanur Beach, see appendix)
• 1 tsp broth, granulated (mushroom bouillon)
• 1 tsp mace powder
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 2 tbsp celery leaves
• 1 tbsp sesame oil, light
• 3 cherry tomatoes
• 2 kaffir lime leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

A Balinese specialty with a delicate coconut and mushroom flavor. Recipe from Bali, Indonesia.

Crack the eggs and whisk them together with the lime juice, mushroom stock, and aji no moto until smooth. Add the coconut milk, rice wine, and mace powder and mix well. Using a food processor, add the flour and mix to a smooth batter. Let the batter rest for 30 minutes. Mix thoroughly before use. Meanwhile, remove the mushrooms from the can, rinse them, drain well, and quarter them lengthwise. Melt the butter in a casserole dish. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Add them to the butter, sweat until translucent, and then add the mushrooms. Combine all the ingredients, from tomato juice to mace, with the mushrooms. Bring the mixture to a simmer. Dissolve the tapioca flour in the rice wine and stir into the mushrooms. Bring to a boil briefly. Add the celery leaves and mix in. Season with salt, pepper, and sesame oil. Remove from the heat and set aside. Spread 1 tablespoon of sunflower oil in a pan. Add enough batter and toss to coat the bottom. Cook over moderate heat until the pancake is set, but do not allow it to brown. Carefully turn it over and cook until cooked through. Continue cooking until all the batter is used up. Roll up the cooled pancakes and cut into linguine pieces about 4 mm wide. Place the pasta in a larger pan with a little of the sunflower oil, pour over the mushroom sauce, mix briefly, and heat over moderate heat, but do not boil. In the meantime, wash the cherry tomatoes, remove the tops, and halve them crosswise. Wash the kaffir lime leaves, roll them up lengthwise, and cut them crosswise into thin strands. Garnish the coconut noodles in the pan, serve warm, and enjoy. Note: This is a main course for 2 people. A delicious, mild, but spicy side dish for fish dishes for 4 people. Appendix: Springroll sauce ala Sanur Beach: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html