Fried vegetables with fish balls – Cap Cay Seafood ala Sriwidi

Ingredients for 2 servings:

• 8 dumplings (fish balls – Bakso Ikan), frozen, Asian shop
• 40 g squid rings, natural, frozen, alternatively frozen seafood
• 1 small carrot(s)
• 1 small cauliflower
• 2 heads of pak choi
• 2 small Kailan (Chinese broccoli)
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, dark
• 1 small chili pepper(s), green
• 2 medium-sized garlic cloves, fresh
• 8 g shrimp paste (terasi udang)
• 3 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, sweet
• 1 tsp tamarind syrup
• 1 tsp chicken broth powder (strong bouillon)
• 5 tbsp coconut water
• 1 tsp tapioca flour
• 2 tbsp Arak Masak
• 1 tbsp chili sauce (spring roll sauce), China
• 2 tbsp soy sauce, sweet, (kecap manis)
• 1 tbsp soy sauce, salty
• 2 small chili peppers, red, fresh or frozen

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A delicious side dish that goes well with more than just rice dishes. Recipe from Bali, Indonesia.

Thaw the fish balls and quarter them vertically. Quarter the large squid rings, halve the medium ones, and leave the small ones. Wash the carrot, trim both ends, peel, and slice crosswise into approximately 3 mm thick slices. Trim the bottom end of the cauliflower stalk by about 2 cm. Separate the florets, leaving about 1 cm of stem left on the edge, and separate them into smaller florets. Peel the main stalk, which is woody at the edges. Cut all stalks crosswise into approximately 4 mm thick slices and rinse everything again. Keep the florets and stalks separate. Remove the yellowed leaves from the washed pak choi. Remove the remaining leaves from the stem. Remove the white leaf stalks and halve them lengthwise and crosswise. Halve the green leaves lengthwise and cut them crosswise into approximately 3 cm wide pieces. Keep the white and green parts separate. For fresh kailan, separate the leaves from the stalk. Discard the woody stalk. Separate the thin leaf stalks from the leaves along the midrib and cut crosswise into approximately 3 cm wide rolls. Halve large leaves crosswise. Keep leaves and stem rolls separate. Measure and thaw frozen goods. For the sauce, wash the small green chili, cut crosswise into thin slices, leaving the seeds and discarding the stem. Peel and press the garlic cloves. Place all ingredients, from the chili to the coconut water, in a mortar, blender, or food processor and puree until smooth. Dissolve the tapioca flour in the rice wine and mix into the puree along with the spring roll sauce. For the sambal, wash the small red chilies, cut crosswise into thin rings, leaving the seeds and discarding the stems. Pour over the soy sauce, mix, and serve in 2 small bowls. Set aside. Heat a wok, add 2 tablespoons of the sunflower oil, and heat until hot. Add the carrot slices along with the cauliflower, bok choy, and kailan stalks and stir-fry for 1 minute. Add the fish balls and squid pieces and stir-fry for another minute. Stir in the green leaves of the bok choy and kailan. Deglaze with the sauce and simmer for 1 minute. Season with salt and pepper to taste. Drizzle with sesame oil. Divide among serving plates and serve with the sambal on the side.