John Myers
Contents
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Ingredients
For the coconut noodles:
- 2 Eggs, size M
- 1 tsp Lime juice
- 1 pinch Pepper White
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Aji-No-Moto (high purity glutamate)
- 100 g Coconut milk, creamy (24% fat)
- 2 tbsp Rice Wine, (Arak Masak)
- 1 pinch Macis powder, alternatively freshly grated nutmeg
- 1 tsp Turmeric powder
- 50 g Wheat flour, type 405
- Sunflower oil
Mushrooms and almonds:
- 100 g White-Capped mushrooms (from the can)
- 60 g Almonds, peeled
The sauce:
- 6 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 2 tbsp Sesame oil, light
- 60 g Tomato juice
- 40 g Spring roll sauce ala Sanur Beach
- 1 tsp Mushroom bouillon, grainy
- 1 tsp Macis powder
- 1 pinch Cardamom powder
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 1 smaller Pak choi
To garnish:
- 4 small Tomatoes
- 1 Hot peppers, red, long, mild
- 12 Almonds, peeled
Instructions
- Beat the eggs and whisk until homogeneous with lime juice, pepper, Kraft bouillon and Aji-No-Moto. Add coconut milk, rice wine and mace powder and mix well. Mix the turmeric powder into the flour. With the help of a food processor, work in the flour and mix into a liquid dough. Let the dough mature for 30 minutes. Mix vigorously before use.
- In the meantime, wash the tomatoes and cut 3 of them in half crosswise to garnish. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads from above.
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Heat a pan, add the sesame oil and let it get hot. Add onions and garlic and fry until light brown. Add the mushrooms and almonds and fry for 1 minute. Deglaze with the tomato juice.
- Stir in the ingredients from spring roll sauce to cardamom powder and simmer gently. Dissolve the tapioca flour in the rice wine, add to the mushroom mixture and let it thicken. Mix in the washed and chopped pak choi. Take the mixture off the stove and keep it ready.
- Fry the coconut dough on both sides with the sunflower oil, over moderate heat, until the pancakes are not too thin and light. Let cool and roll up. Cut the rolls across the linguine. Put the linguine in a pan with a little sunflower oil and fry for 2 minutes, deglaze with the mushroom mixture and mix in. Bring to the simmer briefly, garnish, serve warm in the pan and enjoy as a main meal for 2 people or as an accompaniment to fried fish for 4 people.
