John Myers
Contents
show
Ingredients
For the sauce:
- 40 g Squid rings, natural, frozen (alternatively frozen seafood)
- 1 small Carrot
- 1 small Cauliflower
- 2 small Pak choi
- 2 small Kailan
- 2 tbsp Sunflower oil
- 1 Chilli, green
- 2 medium-sized Cloves of garlic, fresh
- 8 g Prawn paste, (Terasi Udang)
- 3 tbsp Oyster sauce
- 1 tbsp Soy sauce, sweet
- 1 tsp Tamarind syrup
- 1 tsp Chicken broth, Kraft bouillon
- 5 tbsp Coconut water
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Springroll Sauce, China
For the sambal:
- 2 tbsp Soy sauce, sweet, (kecap manis)
- 1 tbsp Soy sauce, salty
- 2 small Chillies, red, fresh or frozen
Instructions
- Defrost the fish balls and quarter them vertically. Quarter large squid rings, halve the medium ones and leave the small ones. Wash the carrot, cut off both ends, peel and slice across into approx. 3 mm thick slices.
- With cauliflower cut the stem at the lower end by approx. 2 cm. Separate the florets with an approx. 1 cm stem from the edge and separate them into smaller florets. Peel the main stem, which is lignified on the edge. Cut all stems crosswise into approx. 4 mm thick slices and rinse everything again. Keep the florets and stems ready separately.
- Remove the yellow discolored leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white petioles and cut in half lengthways and crossways. Halve the green leaves lengthways and cut across into pieces approx. 3 cm wide. Keep the white and green parts ready separately.
- For fresh kailan, separate the leaves from the stem. Discard the woody stem. Separate the thin petioles from the leaves along the midrib and cut across into about 3 cm wide rolls. Cut large leaves in half crosswise. Store leaves and stem rolls separately. Measure and defrost frozen goods.
- For the sauce, wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Peel and squeeze the garlic cloves. Put all ingredients from chilli to coconut water in a mortar, blender or cutter and puree until homogeneous. Dissolve the tapioca flour in the rice wine and mix in the puree together with the spring roll sauce.
- For the sambal, wash the small, red chillies, cut across into thin rings, leave the grains and discard the stalks. Pour the soy sauces over them, mix and place in 2 small bowls for serving and keep them ready.
- Heat a wok, add 2 tablespoons of sunflower oil and let it get hot. Add the carrot slices along with the cauliflower, pak choi and kailan stems and stir-fry for 1 minute. Add the fish balls and squid pieces and stir-fry for another minute. Mix in the green leaves of the pak choi and kailan. Deglaze with the sauce and simmer for 1 minute.
- Season to taste with salt and pepper. Drizzle with the sesame oil. Distribute on the serving plates and serve with the sambal as a side dish.
Nutrition
Serving: 100gCalories: 17kcalCarbohydrates: 3.4gProtein: 0.4gFat: 0.1g
