Exotic vegetable soup with mandarin rice

Ingredients for 2 servings:

• 20 g carrot(s)
• 15 g pepper, red, long, mild
• 2 tbsp sesame oil, dark
• 70 g basmati rice
• 200 g water
• 1 tsp, leveled chicken broth powder
• 10 g Mu-Err mushrooms, dried
• 3 small onions, red
• 2 small garlic cloves
• 10 g ginger
• ½ m.-sized chayote(s), alternatively kohlrabi or potatoes
• 1 pepper, red, long, medium hot
• 40 g carrot(s)
• 80 g snake beans
• 2 tbsp celery stalks, frozen
• 250 g coconut water
• 100 g coconut milk (24% fat)
• 8 g chicken stock powder
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 2 tbsp sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Stir-fried vegetables in spicy coconut broth. A recipe from modern Balinese cuisine.

For the mandarin rice, cut a 3 cm long piece from the top of a washed carrot, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Remove the stalk from the washed bell pepper and cut it lengthwise on one side. Open it up, remove the seeds, and remove the bright red membranes. Cut it lengthwise into thin strips, and then cut these crosswise into small cubes. Sauté in a saucepan with the sesame oil. Add the basmati rice and fry for 3 minutes. Deglaze with the water and stir in the chicken stock. Cover and simmer over moderate heat for 12 minutes. Remove from the heat and let it mature for 25 minutes, then mix well and keep warm. Meanwhile, soak the mu-err mushrooms in plenty of warm water. Peel and roughly chop the onions, garlic cloves, and ginger. Halve the chayote, remove the seeds (a delicacy) and leave them. Wash, peel, and cut the chayote into bite-sized pieces. Wash the peppers, remove the stems, halve lengthwise, open them up, remove the seeds, and cut the halves diagonally into pieces about 5 mm wide. Trim and peel the washed carrot at both ends. From the top to the bottom, make 5 to 7 notches about 3 mm deep. Cut crosswise into slices about 4 mm thick. Wash the runner beans, trim both ends, and cut crosswise into pieces about 4 cm long. Measure the celery stalks and set them aside. Squeeze out the water from the mu-err mushrooms. Remove the stems and chop the caps to a size of 2 cm. Mix all the ingredients for the broth until smooth. Heat the sunflower oil in a wok until very hot. Add the onions, garlic cloves, and ginger, and stir-fry for 1 minute. Add the remaining vegetable ingredients and stir-fry for 3 minutes. Deglaze with the broth. Season the soup to taste with salt and pepper. Serve with the mandarin rice and enjoy. Notes: Stir-fried vegetables served with a little sauce (Cap Cay) and white rice is the basic recipe. With plenty of broth, the dish is served as a soup (Cap Cay kuah, kochk, nachg. – soup). The soup is usually served without rice, which must be ordered with it. For a better appearance and taste, I ordered “with mandarin rice.” The chayote is a pear-shaped, tropical squash. When cooked, it tastes like kohlrabi.