John Myers
Contents
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Ingredients
For the Cap Cay:
- 2 tbsp Extra virgin olive oil
- 1 small Zucchini, yellow
- 1 Hot peppers, green, long, mild
- 1 Hot peppers, red, long ,. mild
- 1 smaller Chilli, green
- 6 Slices, thin Ginger
- 8 Sweet and sour cucumber pieces, (see note)
- 2 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 40 g Bean sprouts, fresh
- 2 tbsp Peanut oil
For the sauce:
- 4 tbsp Sambal Bangkok ala Siu
- 2 tbsp Tamarind syrup
- 4 tbsp Tomato juice
- 2 tbsp Lime juice
- 80 g Guava juice, alternatively orange juice
- 1 pinch Black pepper from the mill
- 1 pinch Five Spice Powder
To garnish:
- Bean sprouts, fresh
- Flowers and leaves
Instructions
- For the sauce, mix all the ingredients together and bring to the boil briefly, season with sugar, salt and pepper as required and set aside. Sweet and salty should be right, the spiciness comes later with the Cap Cay.
- Wash the ingredients for the Cap Cay, peel and cut into bite-sized pieces. Cut the small green chilli diagonally into thin slices. Leave the grains and discard the stalk. Cut the garlic into small pieces. Tip: If you are a fan of pressed garlic, only add it after deglazing.
- Lightly salt and pepper the liver fillets. Drizzle with olive oil. Put aside. Prepare the serving plates.
- Heat a medium pan, add the peanut oil and let it get hot. Roast the ingredients for the Cap Cay together for about 5 minutes while stirring. Deglaze with the sauce and simmer briefly. Distribute in the serving plates and set aside while still warm.
- Rub the pan dry with paper towels and apply sesame oil very thinly with a brush. Fry the liver fillets on each side for 2-3 minutes over moderate heat. Distribute on the serving plates, garnish and serve. White rice goes well with it as the main meal.
Annotation:
- A typical Chinese asam-manis dish, served here with cap cay. You have a free choice of vegetables, ginger and garlic are actually mandatory. The purely Chinese version of the liver is stir-fried in chopsticks-sized pieces in the wok, seasoned and served in an extra bowl straight from the wok.
Attachment:
- Sweet and sour cucumber pieces: Sweet and sour cucumber pieces Szechuan Style Sambal Bangkok ala Siu Sambal Bangkok ala Siu
