Minced meat rolls with rice Raja Airlangga and melon

Ingredients for 2 servings:

• 1 serving of rice ala Raja Airlangga, see my recipe in the database
• 2 slices of white toast
• 1 egg(s), size M
• 1 pinch(s) chicken broth, granulated
• 1 tsp lemon juice
• 1 pinch(s) black pepper, freshly ground
• 250 g lean beef, coarsely chopped
• 1 tsp five-spice powder
• 3 g salt or chicken broth (strong bouillon)
• 1 small chili pepper(s), green, fresh or frozen
• 1 tsp chili oil
• 2 tbsp celery leaves, fresh or frozen
• 1 small vegetable onion(s) approx. 40 g
• 2 tbsp sunflower oil
• 2 medium-sized garlic cloves
• 30 g candied orange peel, finely diced
• 1 Pepper, red, long, mild
• 1 tsp mace powder
• 1 tbsp tapioca flour
• 2 tbsp chili sauce (Chinese spring roll sauce)
• 4 tbsp smoky BBQ sauce (e.g. Jay’s Kitchen, BBQ Sauce Kansas City)
• 2 tbsp tomato juice
• 2 tbsp oyster sauce
• 1 tbsp soy sauce, salty
• 1 tbsp lemon juice
• e.g. honeydew melon(s)
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

For the meat rolls, place the beef in a sufficiently large bowl. Wash the chili pepper and slice crosswise into thin rings. Leave the seeds and discard the stalk. Add all ingredients, from the 5-spice powder to the celery leaves. Trim both ends of the onion, halve lengthwise, peel both halves, and cut into small pieces. Fry these thoroughly in the sunflower oil until translucent and add to the beef. Keep the cooked rice warm. For the meat rolls, press the garlic cloves into the meat mixture. Chop the candied orange peel to 2 mm, if desired. Also add to the beef. Wash the chili peppers, remove the stalks, halve lengthwise, open them up, remove the seeds, and cut the halves crosswise into thin strips. Add the last two ingredients and mix everything thoroughly. Season with pepper, salt, or chicken stock. Let the mixture mature for about 20 minutes. Meanwhile, combine the ingredients for the sauce and keep warm. Cut the honeydew melon into pieces for garnish. Form the meat mixture into thumb-thick rolls. Fry the rolls in batches in a pan with plenty of sunflower oil until golden brown on both sides and immediately add to the sauce. Place the Raja Airlangga rice on a serving dish, add the melon pieces and the meat rolls, garnish, serve warm, and enjoy.