John Myers
Contents
show
Ingredients
For the pasta:
- 90 g Egg noodles, dried in tablet form, China
- 1,5 liter Frying oil, fresh
For the Cap Cay:
- 150 g Chicken breast fillet, fresh or frozen
- 2 tbsp Kecap Tim Ikan
- 40 g Tapioca flour
- 1 Egg, size M, just the egg white
- 4 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 1 small Carrot
- 10 Runner beans, green
- 2 medium sized Tomatoes, red, fully ripe
- 1 smaller Chilli, green, fresh or frozen
- 1 smaller Pack Choi, (Chinese mustard cabbage)
For the sauce:
- 20 g Tomato juice
- 30 g Orange juice
- 60 g Coconut water
- 1 tbsp Tamarind syrup
- 1 tbsp Soy sauce, light
- 2 g Chicken broth, Kraft bouillon
- 1 tsp 5 spice powder, China
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
Instructions
- Cut the pasta bars in half and soak the halves in plenty of water for 1 minute. Strain and keep ready separately on a plate. As soon as the pasta is flexible, fan out a little and have 2 servings ready.
- Cut the fresh or thawed chicken breast fillet into pieces approx. 1 x 2 cm. Mix well with the Kecap Tim Ikan and marinate for 20 minutes. Whisk the egg white with the tapioca flour. Strain the pieces of meat and add them to the egg white mixture.
- 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. Wash the fresh green beans, cut them off at both ends and remove any threads that may be present. Put in boiling water and blanch for 4 minutes. Then cut across into 3cm long pieces. Thaw frozen goods and cut to length as well.
- Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Halve the quarters lengthways and crossways. Wash the small, green chilli, cut lengthways and remove the grains. Cut across into thin strips. Discard the stem and grains.
- Remove the yellow discolored leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white petioles and cut in half lengthways. Halve the green leaves lengthways and cut across into pieces approx. 3 cm wide. Keep the white and green parts ready separately.
- Mix the ingredients for the sauce homogeneously and keep them ready. Stir well before use as the tapioca flour will settle out.
- Heat the frying oil in a wok to 180 degrees. Place 2 halves of the plate between 2 sieves (like a bird's nest) and fry until crispy. DO NOT let it turn brown! Place upside down as a mountain on the serving plates. Place the pieces of meat individually in the hot frying oil and fry until light brown. Drain on paper towels and keep warm.
- Pour the oil out of the wok except for a thin film. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the carrots, runner beans and the pak choi stalks and stir-fry for 2 minutes, then mix in the tomatoes and chilli and stir-fry for 1 minute. Deglaze with the sauce, add the pak choi leaves and simmer for 2 minutes over reduced heat while stirring.
- Mix in the pieces of meat and immediately distribute the Cap Cay over the pasta. Serve and enjoy.
