John Myers
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Colorful Pasta with Honeydew Melon and Chicken
The perfect colorful pasta with honeydew melon and chicken recipe with a picture and simple step-by-step instructions.
For the marinade:
- 1,5 liter Frying oil
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Sambal Bangkok ala Siu, (see appendix)
For the vegetables:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 1 small Carrot
- 4 Stalk Cabbage, yellow flowers
- 2 Hot peppers, red, long, mild
- 2 small Chilies, green, 3 red ones for fans of hotness
- 10 g Ginger, fresh or frozen
- 100 g Honeydew melon, cut into pieces
- 2 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
For the batter:
- 3 Tbsp, (heaped) Rice flour, (tempura)
- 1 Tbsp, (heaped) Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Oyster sauce, (Saus Tiram)
For the sauce:
- 100 g Pasta broth, preparation
- 2 tsp Sugar, fine, white
- 2 tbsp Rice wine vinegar, black, mild
- 1 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Orange juice
- 1 tsp, (heaped) Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
For the pasta:
- 80 g Egg ribbon noodles, made from wheat, dried, approx. 5 mm wide
- 250 g Water
- 4 g Chicken broth, Kraft bouillon
- 1 tsp Szechuan pepper, coarsely ground
To garnish:
- 4 Tomatoes, red
- 4 Balls, from the melon
- 2 tbsp Date honey
- 12 Finger grapes, dark
- 6 tbsp Melon pieces
- Freeze the fresh chicken breast a little, let frozen food thaw. Cut across the grain into approx. 1 cm thick slices. Cut this into approx. 3 cm wide strips and cut in half lengthways. Mix the ingredients for the marinade and use them to marinate the chicken.
- Prepare the ingredients for the garnish according to the photo or your own ideas.
For the vegetables:
- For the vegetables, cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. In the kale, cut the stems approx. 2 cm above the 1st leaf and separate the leaves and flowers. Cut the stems and the leaf stalks crosswise into rolls approx. 1 cm wide and add to the stock. Chop the leaves into pieces approx. 4×4 cm and keep them ready with the flowers.
- Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 1 cm wide. Wash the small, green chillies, cut them crosswise into thin rings, leave the grains in place and discard the stalks.
- Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the honeydew melon and cut across into approx. 1 cm thick slices. Peel and core these and cut into 1 cm cubes.
For the batter:
- For the batter, mix the two flours and stir the oyster sauce in the rice wine until homogeneous. Add the liquid mixture to the flours and stir into a smooth dough.
- For the pasta, bring the water to the boil, dissolve the chicken stock in it and add the pepper. Cook the pasta for approx. 10 minutes until al dente (follow the instructions on the package).
In the meantime:
- In the meantime, take 100 g of the pasta water and mix with the remaining ingredients to make the sauce. Strain the chicken pieces in a coarse sieve. Stir the rest of the marinade into the sauce. Mix the chicken pieces into the batter. Heat the frying oil to 180 degrees. Strain the pasta and keep the broth.
- Heat a wok and add the sunflower and sesame oil and let it get hot. Add all ingredients from onions to ginger, except for the cauliflower leaves, and stir-fry for 2 minutes. Add the pasta and stir-fry for 3 minutes. Deglaze with the sauce and stir in the cauliflower leaves. Switch off the heat supply and keep warm with the lid.
- Put the chicken pieces in small portions in the hot frying oil and fry until light brown. Spread on the warmed serving platters.
- Add some of the hot noodle broth and the honeydew melon pieces to the noodles and mix in. Add the colorful noodles to the chicken pieces, garnish, serve warm and enjoy.
Annotation:
- Depending on the season, different things count as delicacies. There are 5 in the vegetables, the spicy and crispy chicken and 2 further in the garnish. Of course, this is not an everyday meal and it is not served as shown in the picture. The delicacies are spread over 8 bowls and a few other things, such as mandarin blossom rice, are also included. The spicy ingredients have been reduced a bit in the recipe.
Attachment:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
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