John Myers
Contents
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Ingredients
For the marinade:
- 2 liter Frying oil
- 2 tbsp Kecap Tim Ikan
- 1 tbsp Sambal Bangkok ala Siu
For the batter:
- 20 g Tapioca flour
- 40 g Wheat flour, type 405
- 100 g Water, lukewarm
- 20 g Orange juice
- 2 g Chicken broth, Kraft bouillon
- 1 tbsp Rice Wine, (Arak Masak)
For the colored pasta:
- 300 g Water
- 6 g Chicken broth, Kraft bouillon
- 100 g Tagliatelle, 4 mm, (egg noodles made from wheat flour)
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 60 g Carrots
- 12 Sugar snap peas, fresh
- 1 small Spring onion
- 40 g Cauliflower
- 2 tbsp Sunflower oil
For the sauce:
- 60 g Pasta water
- 1 tbsp Rice Wine, (Arak Masak)
- 1 tsp Tapioca flour
- 2 medium-sized Tomatoes, red, fully ripe
- 2 tbsp Oyster sauce, (Saus Tiram)
- Rest of the marinade
Instructions
- Cut the pork schnitzel into approx. 1 x 4 cm strips. Mix the ingredients for the marinade and marinate the meat in it for 1 hour.
- Mix the ingredients for the dough coat homogeneously to form a liquid dough. Depending on the swellability of the flour, add a little orange juice or wheat flour. Make sure to mix up before use.
- For the pasta, bring the water to the boil and dissolve the chicken stock in it. Add the pasta and cook according to the instructions on the package until al dente (approx. 5 to 7 minutes). Strain and drain well in the sieve. Keep the broth. Spread the pasta on a fresh tea towel.
- Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the carrot, cut off both ends, peel, notch lengthways and slice diagonally into approx. 3 mm thick slices. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones.
- Wash the spring onions, remove the wilted leaves and cut into rings approx. 1 cm wide. Keep the white and green parts ready separately. From the edge of the washed cauliflower, cut the required amount of small florets with about 1 cm stalk. Rinse the florets well and blanch them in pasta water for 3 minutes. For the sauce, wash the tomatoes, remove the stalks, peel, quarter and core and cut the quarters into small pieces.
- Mix the ingredients for the sauce. Strain the meat and let it drain well. Pour into the batter in portions. Heat the frying oil in a wok or a deep fryer to 190 degrees.
- Heat a wok, add the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the carrots, the white parts of the spring onions and snow peas and stir-fry for 1 minute. Add the pasta and stir-fry 2. Mix in the green parts of the spring onions and stir-fry briefly.
- Deglaze with the sauce, add the cauliflower and simmer for 1 minute. Take off the stove and keep warm with the lid on.
- Remove the pieces of meat one by one from the dough with a fork and let them slide into the hot frying oil. Remove the light brown pieces from the oil and drain on paper towels.
- Place the colorful noodles and the pieces of meat on the serving plates, garnish as desired, serve warm and enjoy.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
Nutrition
Serving: 100gCalories: 16kcalCarbohydrates: 2.8gProtein: 0.6gFat: 0.1g
