John Myers
Contents
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Ingredients
For the pasta:
- 150 g Water
- 3 g Chicken broth, Kraft bouillon
- 60 g Rice noodles, dried, China, (Vernicelli type)
- 250 g Pork schnitzel, fresh or frozen
For the marinade:
- 1 tbsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 2 tbsp Kecap Tim Ikan
To extinguish:
- 2 medium-sized Cloves of garlic, fresh
- 1 tbsp Rice Wine, (Arak Masak)
- 3 tbsp Pineapple juice
- 3 tbsp Tomato juice
- 1 tbsp Oyster sauce, (Saus Tiram)
- 50 g Soaking water, (pasta)
For the salad:
- Frisée salad leaves
- 2 medium-sized Tomatoes, red, fully ripe
- 4 small Onions, red
- 2 tbsp Balsamic vinegar of Modena
- 2 tbsp Extra virgin olive oil
- 2 Pinches Salt
- 2 Pinches Pepper
For the Cap Cay:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 40 g Carrot
- 1 small Spring onion, fresh
- 2 Hot peppers, red, long, mild
- 2 small Chillies, green
- 80 g Pineapple in pieces, can
Also:
- 4 tbsp Sunflower oil
To garnish:
- Pepperoni threads, red
- Sesame seeds, white
- Blossoms
Instructions
- Heat the water and dissolve the chicken broth in it. Soak the pasta in the warm broth for 10 minutes. Cut off to a length of approx. 5 cm with scissors, strain and drain well. Keep the broth and noodles ready separately.
- Cut the thawed or slightly frozen schnitzel across the grain into strips approx. 1.5 cm wide. Chop the strips to a length of approx. 3 cm. Mix the tapioca flour with the rice wine homogeneously, then mix in the remaining liquid ingredients for the marinade and marinate the meat with it for 30 minutes.
- To deglaze, squeeze the garlic cloves and mix with the remaining ingredients. Prepare the ingredients for the salad and arrange the salt on the serving bowls. Drizzle the dressing over the salad just before serving.
For the Cap Cay
- For the Cap Cay, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the carrot, cap at both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Wash the spring onions, remove the wilted leaves and cut into rings approx. 10 mm wide. Keep the white and green parts ready separately.
- Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the seeds as they are. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Weigh out the canned pineapple and cut into bite-sized pieces.
The pieces of meat
- Strain the pieces of meat and let them drain well. Heat a wok and add 2 tablespoons of the sunflower oil and let it get hot. Add the pieces of meat and fry all over. Remove from the wok with a slotted spoon.
Stir-frying:
- Put all the ingredients for the vegetables, except for the green spring onions, into the wok and stir-fry for 2 minutes. Add the pasta and stir-fry for another 2 minutes. Deglaze with the sauce and add the green spring onions. Spread the mixture on the serving bowls.
Endgame:
- Clean the wok and heat the rest of the sunflower oil in it. Add the pieces of meat and stir-fry for 1 minute. Add to the pasta, garnish and serve warm.
Nutrition
Serving: 100gCalories: 29kcalCarbohydrates: 5.2gProtein: 1.1gFat: 0.3g
