Indonesian beef curry ala Dewi Desi

Ingredients for 2 servings:

• 400 g beef goulash, lean, fresh or frozen
• 6 small onions, red
• 4 medium-sized garlic cloves, fresh
• 3 small chili peppers, green, fresh or frozen
• 2 Pepper, red, long, mild
• 1 large tomato pepper, fresh
• 4 tomatoes, red, fully ripe
• 20 g ginger, diced, fresh or frozen
• 2 tbsp ketap manis
• 400 g tomato juice
• 8 g beef bouillon, granulated
• 2 kaffir lime leaves
• 120 g Chinese egg noodles
• 40 g carrot(s), sliced
• 30 g snow pea(s), fresh
• 1 leaf white cabbage, fresh
• 4 small Chinese flowering cabbages
• 2 tbsp olive oil
• 4 tbsp sunflower oil
• 2 tomatoes, red, fully ripe
• 2 small tomatoes, yellow
• e.g. sesame
• n. B. Flowers of the flowering cabbage

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 45 minutes

Recipe from Bali, Indonesia.

Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the small green chilies, slice crosswise into thin rings, leaving the seeds and discarding the stems. Remove the stems from the red bell peppers, wash them, halve them lengthwise, remove the seeds and diaphragms, and cut the halves diagonally into pieces about 1 cm wide. Halve the red tomato peppers lengthwise, remove the stems, diaphragms, and seeds, and chop into pieces about 1 cm wide. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green stalks and seeds. Halve the quarters crosswise. Wash and peel the fresh ginger, and cut them crosswise into pieces about 4 cm long. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh frozen goods and let them thaw. Wash the kaffir lime leaves and use them whole. In a pan, brown the goulash cubes with 3 tablespoons of sunflower oil and then transfer them to a casserole dish using a slotted spoon. Add the remaining sunflower oil to the pan and fry the onions and garlic cloves until translucent. Add everything from the onions to the kaffir lime leaves to the casserole dish. Simmer for 3 hours, stirring occasionally. Meanwhile, for the vegetables, wash the carrot, detach both ends, peel, and slice into approximately 3 mm thick slices using a corrugated slicer. Wash the snow peas, detach both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Use only unblemished leaves of the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the rib and cut it crosswise into thin slices. Chop the leaves into approximately 2 x 3 cm pieces. Cut the stalk of the cauliflower about 2 cm above the first leaf and separate the leaves and flowers. Separate the leaf stalks from the leaves. Cut the stalks and leaf stalks crosswise into small rolls about 1 cm wide. Chop the leaves into pieces about 3 x 4 cm. Keep the flowers and leaves separate. Use the flowers either raw or briefly steamed for garnishing. Just before the end of the curry’s cooking time, cook the noodles in salted water for 5 to 8 minutes until al dente. For the vegetables, add the olive oil to a wok and heat until fragrant. Add the vegetables, except for the cauliflower leaves, and stir-fry for 2 minutes. Season with salt and pepper. Mix in the cauliflower leaves and stir-fry for 1 minute. Place the drained noodles and vegetables on serving plates. Pour the curry over the noodles, garnish, and serve warm.