John Myers
Contents
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Ingredients
To garnish:
- 80 g Mung bean sprouts, fresh
- 0,5 piece Pear, firm, juicy
- 0,25 piece Tomato peppers, red
- 4 Macadamia nuts
- 4 Discs Bacon, lean
- 2 Onions, little ones, red ones
- 1 medium-sized Clove of garlic, fresh
- 4 tbsp Rice wine vinegar
- 4 tbsp Orange juice
- 1 Lime, just the juice of it
- 1 tbsp Sambal Bangkok ala Siu
- 1 pinch Oregano, fresh, frozen or dried
- 1 tbsp Sugar, whiter, finer
- 1 tbsp Unsalted butter
- 2 tbsp Sunflower oil
- 1 pinch Nutmeg, freshly grated
- Sugar, salt and black pepper to taste
- Flowers and leaves
Instructions
- Clean the beans and cook in salted water for 5 minutes until they are firm to the bite. Drain and rinse in cold water. Drain and transfer to a larger bowl. Rinse the mung bean sprouts, sort out the brown ones and also cook in salted water for 5 minutes, cool and add to the green beans. Wash the tomato pepper piece, cut into small cubes and add to the beans. Quarter the macadamia nuts.
- Cap the ends of the onions and garlic, peel and cut into small pieces. For the dressing, mix the onions and garlic with 3 tablespoons of vinegar, the juice of a lime, 1 tablespoon of sweet-sour-hot sauce, 2 tablespoons of orange juice, 1 pinch of nutmeg, a pinch of oregano, salt and oil. Mix this dressing into the beans and season with a little sugar, pepper and salt.
- Fry the ham in a pan without oil until crispy. Wash and peel the pears and remove the core and remnants of stems and flowers. Cut into 1 cm thick slices. Caramelize the sugar until light brown, add the butter, the pear wedges and the macadamia nut pieces. Deglaze with 1 tablespoon of vinegar and 2 tablespoons of orange juice and glaze everything evenly.
- Distribute the beans with the bacon and the pear wedges on the serving plates, distribute the remaining sauce from the caramelization over the bean salad, garnish and serve. Good Appetite!
Attachment:
- Sambal Bangkok ala Siu Sambal Bangkok ala Siu
