Indonesian Rice Meat

To prepare:

1. Clean the pork tenderloin, wash it, pat dry with kitchen paper and cut into strips. Clean and wash the peppers and cut into small diamonds. Peel the carrot with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Peel the onions, cut in half and cut into wedges / assemble from each other. Clean / core the chilli pepper, wash and cut into small cubes. Peel and finely dice the ginger and clove of garlic.

Cooking in a wok:

1. Heat sunflower oil (1 tbsp) in the wok, fry the pork fillet strips vigorously in it / stir-fry and add the chilli pepper cubes, garlic clove cubes and ginger cubes and sauté / stir-fry. Now add the vegetables (onion wedges, carrot blossoms and pepper diamonds) one after the other and sauté / stir-fry. Season with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and add the clear broth (2 00 ml). Cover everything and let simmer / boil for about 10 minutes. Finally simmer / cook without the lid. The liquid should reduce by about half. Dissolve tapioca starch (1 tbsp) in a little cold water and stir into the wok. As soon as the liquid starts to thicken, remove the wok from the stove.

Cooking rice:

1. In the meantime, bring the Basmati rice (80 g) to the boil in 200 ml of water with salt (1/2) and turmeric (½ teaspoon) and simmer, covered, on the lowest setting for about 20 minutes.

Serve:

1. Press the rice into a cup rinsed with cold water and turn it into the center of the plate. Place the Indonesian rice meat around the outside and serve garnished with parsley.