John Myers
Contents
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Ingredients
For the sauce:
- 100 g Fresh mushrooms, brown-capped
- 100 g Straw mushrooms, from the can
- 2 Fresh peppers, red, long, mild
- 80 g Green beans, fresh or frozen
- 10 g Diced ginger, fresh or frozen
- 3 Eggs, size M
- 1 pinch Chicken broth, Kraft bouillon
- 60 g Macadamia nuts
- 6 small Red onions
- 4 medium sized Fresh cloves of garlic
- 1 medium sized Fully ripe tomato
- 2 small Green chillies, fresh or frozen
- 2 small Orange juice
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 2 tbsp Kecap Tim Ikan
Also:
- 4 tbsp Sunflower oil
- 4 tbsp Salt and black pepper to taste
To garnish:
- 4 tbsp White sesame seeds
- 4 tbsp Fresh coriander leaves
- 4 tbsp Flowers and leaves
Instructions
- 1 Put the egg in cold water, heat slowly and simmer for 8 minutes. Rinse in cold water and let cool down completely. Peel, cut in half lengthways and set aside. Whisk 2 eggs with a pinch of chicken broth and fry them with 1 tablespoon of sunflower oil to the scrambled eggs. Let cool and cut larger pieces smaller.
- Cook the pasta in salted water according to the instructions on the packet (approx. 2 - 3 minutes) until al dente. Strain, shorten a little with scissors and spread out on a fresh tea towel to dry.
- Clean the fresh mushrooms with a brush and chop them into bite-sized pieces. Strain the straw mushrooms, cut in half lengthways and set aside.
- Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the green beans, cut off at both ends, remove any threads that may be present, cut across into pieces approx. 4 cm long and blanch for 1 minute. Thaw frozen goods and cut to length.
- Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices, cut them into thin strips and work across into cubes. Weigh and thaw frozen goods. Quarter the macadamia nuts lengthways and halve across.
- For the sauce, cap the onions and the garlic cloves at both ends, peel them and cut them into small pieces. Wash the tomato, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
- Heat a medium-sized pan, add 1 tbsp of the sunflower oil and let it get hot. Add the onion and garlic pieces and roast until the onions are translucent, then add the tomatoes and chilli. Pan stir for 2 minutes. Deglaze with the orange juice and remove from the heat. Stir in the remaining sauce ingredients.
- Heat 2 tablespoons of the sunflower oil in a wok. Add all ingredients from mushrooms to ginger and stir-fry for 2 minutes, then add the pasta, mix everything well and stir-fry for 3 minutes. Add the scrambled eggs and mix in, then add the sauce and stir-fry until the sauce is absorbed. Mix in the macadamia nuts and distribute the noodles on the serving plates, place the halved eggs on top, garnish and serve warm.
- Appendix URL for: Kecap Tim Ikan Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce
