Colorful rice with beef curry à la Sriwidi

Ingredients for 2 servings:

• 1 small carrot(s)
• 1 Pepper, red, long, mild
• 1 Pepper, green, long, mild
• 100 g dry basmati rice
• 170 g water
• 1 tbsp rice wine vinegar, clear, mild
• 10 g butter, unsalted
• 1 pinch of salt
• 100 g vegetable onions
• 2 small red chili peppers
• 3 Pepper, red, long, mild
• 15 g ginger, fresh or frozen
• 12 g beef bouillon, granulated
• 250 g tomatoes, chopped, peeled
• 4 tbsp sunflower oil
• 400 g lean beef goulash
• 2 medium-sized garlic cloves, fresh
• 2 tbsp soy sauce, sweet
• 2 tbsp Madras curry powder
• e.g. salt and pepper
• 15 g mung bean sprouts, fresh
• 1 small carrot(s)
• 4 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong, see appendix)
• 1 Pepper, red, long, mild
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Not just for the eyes, but also for the palate. Recipe from Bali, Indonesia.

Prepare the spicy cucumber pieces à la Hong Kong two days in advance (see appendix). For the mixed rice, dice the carrot and both peppers. Place the basmati rice in a pan with the water, rice wine vinegar, butter, and salt. Cover and simmer for 10 minutes, stirring twice to prevent burning. Add the diced vegetables and simmer with the lid on for another 4 minutes. Remove from the heat and let it mature with the lid on. After 30 minutes, mix briefly. For the beef curry, trim both ends of the onion, peel, and roughly dice. Wash the small red chilies, slice crosswise into thin rings, leaving the seeds and discarding the stem. Remove the stems from the red chilies, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves crosswise into approximately 1 cm wide pieces. Wash, peel, and finely grate the fresh ginger. Weigh and defrost the frozen goods. Heat 2 tablespoons of sunflower oil in a sufficiently large pan, add the onions and roast until light brown. Remove from the pan and place in a blender along with the tomatoes, chilies, pepperoni, ginger and granulated beef bouillon and puree for 1 minute at full speed. Pour the puree into a casserole dish. Heat the remaining oil in the pan and brown the meat cubes in 2 batches on all sides. Remove from the pan and add to the casserole dish. Simmer with the lid on for 2 to 3 hours until the meat is tender. In the meantime, prepare the garnish ingredients. Rinse the fresh mung bean sprouts thoroughly and use raw. Wash the carrot, trim both ends, peel, slice into approximately 3 mm thick slices using a corrugated slicer and blanch for 5 minutes. Wash the fresh red chili peppers, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds intact. Blanch the chili peppers for 2 minutes. Squeeze the garlic cloves and mix them with the soy sauce into the thick broth. Season with salt and pepper. Place the rice in a cup on the plate, add the beef curry, garnish, and serve warm as a main course. Appendix: Spicy Cucumber Pieces à la Hong Kong https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html