John Myers
Ingredients for 2 servings:
- 2 eggplants, purple, oblong, about 6 cm or more thick
- e.g. Sambal for spreading (see appendix)
- 4 tsp lemon juice
- 30 g mung bean sprouts
- 8 chicken wings, seasoned and pre-cooked (frozen)
- 300 g water
- 6 g chicken stock powder
- 100 g Chinese egg noodles, round (Mi Telur Urai)
- 1 ½ liters of frying oil
- 4 small oranges (also Calamondin oranges or Citrus Mitis)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
A spicy main course. Recipe from Lombok, Indonesia.
Trim both ends of the washed eggplants. Halve lengthwise and flatten the rounded sides to a thickness of about 3 to 4 cm. Immediately rub all cut surfaces with lemon juice. Sort the mung bean sprouts, rinse them, and spin them dry. Remove the chicken wings from the package and thaw. Bring the water to a boil, dissolve the chicken stock powder in it, and cook al dente according to the package instructions. Strain the noodles, trim them with scissors, and keep them warm. Heat the frying oil to 190 degrees Celsius. Deep-fry the well-dried eggplant pieces in two batches until medium brown and place them on the serving dishes. Then add the thawed chicken wings, fry for 2 minutes, and arrange them on the serving dishes along with the noodles. Spread the sambal thinly over everything. Sprinkle the mung bean sprouts over the eggplants. Lightly slice the washed, small lemons and add them to the side. Serve and enjoy. Appendix: For the sambal, see: https://www.chefkoch.de/rezepte/4356941737919375/Gebratene-Auberginen-mit-Sambal-Sambal-Terung.html
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