Fried noodles with spare ribs and Cap Cay

Ingredients for 2 servings:

• 2 sheets of noodles (bakmi, see note)
• 600 g spare ribs, fresh
• 2 liters of frying oil, fresh
• 40 g carrot(s)
• 1 sugar snap pea(s), fresh
• 2 Pepper, red, long, mild
• 2 tomatoes, fully ripe
• 60 g soybean seedlings, alternatively mung seedlings
• 2 heads of pak choi
• 3 tbsp sunflower oil
• 2 tbsp teriyaki sauce
• 2 tbsp broth (see preparation)
• 80 g coconut water
• 2 tbsp rice wine (Arak Masak)
• 1 tsp, leveled chicken broth, granulated (strong bouillon)
• 800 g water
• 20 g chicken broth, granulated (strong bouillon)
• 60 g sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 2 tbsp soy sauce, sweet, (kecap manis)
• 3 tbsp BBQ sauce, smoky, e.g. Jay’s Kitchen, BBQ sauce Kansas City
• 3 tbsp orange syrup, Balinese Dewi Sri (see my recipes in the database)
• 2 tbsp orange juice
• 2 medium-sized garlic cloves, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Chinese recipe from Lombok, Indonesia. Original title: Bakmi Goreng Babi dan Cap Cay.

Rinse the fresh spare ribs with cold water. Add them to about 2 liters of boiling water and simmer for 6 minutes. Strain and rinse the spare ribs, discarding the cooking water. Combine all marinade ingredients in a 3-liter pot and bring to a boil. Add the spare ribs and simmer with the lid on for 90 minutes. Strain the spare ribs and reserve a small cup of the broth for the Cap Cay sauce, discarding the rest. Let the spare ribs dry on a fresh tea towel. Let the weighed bakmi soak in lukewarm water for 4 minutes, strain, and set aside. Meanwhile, prepare the washed vegetables for the Cap Cay. Peel the carrot and slice it into approximately 3 mm thick slices using a corrugated slicer or score it decoratively (see photo). Trim both ends of the snow peas, removing the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Remove the stems from the red chili peppers, halve them lengthwise, remove the seeds and diaphragms, and cut the pod halves crosswise into approximately 1 cm wide pieces. Remove the stems from the tomatoes, quarter them lengthwise, remove the green stem and seeds, and cut the tomato quarters crosswise into thirds. Wash and sort the soybean sprouts, discarding the brown ones and using the white ones whole. Remove the leaves from the bok choy head, wash them, and cut the white part crosswise into approximately 1 cm wide pieces. Cut the green part into thirds lengthwise and cut them crosswise into approximately 1 cm wide strips. Keep them separate. Press the garlic cloves with a garlic press. For the Cap Cay sauce and the spare ribs sauce, mix all the corresponding ingredients. Heat the spare ribs sauce, but do not boil it. Heat the frying oil to 180°C. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Now elastic, slightly break up the bakmi and cut them into small pieces. Divide them into two batches. Place them in the hot frying oil using a sieve and fry. DO NOT fry until browned! As soon as they begin to brown, remove them from the oil immediately, drain well, and divide them onto serving plates. Heat the frying oil to 220°C and briefly brown the spare ribs in two batches (takes a maximum of 15 seconds). Then add them to the warm sauce. In a wok or large frying pan, heat the sunflower oil over high heat. Add the carrots, snow peas, and peppers and stir-fry for 1 minute. Then add the tomatoes and soybean sprouts and stir-fry for another minute. Add the pak choi leaves and stir-fry for 30 seconds. Deglaze with the Cap Cay sauce and mix well. Season with salt and pepper. Spread the Cap Cay solids over the noodles and pour over the sauce. Add the spare ribs with their sauce, garnish, and serve warm. Note: Bakmi is a Chinese type of noodle that resembles spaghetti wrapped in loops. It is made from wheat flour and packaged in bundles. A 200g package contains three easily breakable sheets.