Linguine Cap Cay in spicy sauce with XO beef

Ingredients for 2 servings:

• 250 g beef fillet(s) in one piece, frozen
• 1 tbsp XO sauce, medium hot
• 1 tbsp oyster sauce
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 25 g onion(s), red, small
• 3 medium-sized garlic cloves
• 20 g spice lily (aromatic ginger)
• 30 g carrot(s)
• 1 small spring onion(s)
• 80 g broccoli
• 60 g white beer radish(s)
• 2 small tomatoes
• 300 g water
• 8 g broth powder (mushroom bouillon, granules)
• 100 g Chinese egg noodles (Linguine type)
• Cooking water (from the pasta)
• Marinade (leftovers, see above)
• 2 Pepper, red, long, mild
• 1 m.-sized tomato(s)
• 1 small chili pepper(s), green
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, dark
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Recipe from Bali, Indonesia.

Cut the thawed meat across the grain into approximately 5 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and then cut crosswise into approximately 1 cm wide strips. Mix all the other ingredients with the meat until smooth and marinate the meat for 4 hours at room temperature. In the meantime, for the Cap Cay, peel and roughly chop the onions and garlic cloves. Cut the washed and peeled ginseng into thin slices across the grain and roughly chop these. Slice a washed and peeled carrot diagonally into 4 mm thick sticks. Halve the green part of the washed spring onion lengthwise and cut crosswise into 1 cm wide pieces. Cut the white part diagonally into 5 mm thick pieces. Keep the white and green parts separate. Remove the florets from the washed broccoli, leaving about 3 cm of stem left. Slice the washed and peeled radish crosswise into 4 mm thick sticks. Quarter the washed tomatoes lengthwise and remove the green parts. Shortly before the end of the marinating time for the linguine, bring the water to a boil and dissolve the stock powder in it. Add the pasta and cook according to the package instructions until al dente. Strain, fan out the pasta and shorten if necessary. Use the stock for the sauce. Strain the meat and pat dry with kitchen paper. Use the remaining marinade for the sauce. For the Cap Cay sauce, place the pasta cooking water and the meat marinade in a blender. Add the washed and chopped chili peppers, stems removed, and seeds. Wash the tomatoes, quarter them, and remove any green and white parts. Cut the quarters into thirds crosswise and add them to the blender along with the washed and stemmed chili pepper. Blend the mixture in the blender until smooth and until the sauce is ready. Heat the sunflower oil in the wok until smoking point. Add the meat pieces and stir-fry for 1 minute. Remove from the wok immediately with a slotted spoon and keep warm. Reduce heat slightly, add the sesame oil, and heat until fragrant. Add the onions, garlic cloves, and lily of the valley and stir-fry for 30 seconds. Add the carrot sticks, the white parts of the spring onion, broccoli florets, and beer radish sticks and stir-fry for 1 minute. Add the tomato pieces and the green parts of the spring onion and mix with the noodles into the vegetables. Deglaze with the Cap Cay sauce and reduce the heat further. Simmer until almost no sauce remains. Divide the finished Cap Cay among the serving dishes, add the meat, garnish as desired, serve, and enjoy. Serve with a cold beer.