John Myers
Contents
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Ingredients
For the rice:
- 70 g Long grain rice, dry
- 40 g Carrot, fresh
- 120 g Water, lukewarm
- 4 g Chicken broth, Kraft bouillon
- 80 g Desiccated coconut, coarse, fresh
- 60 g Peas, fresh or frozen
- 1 Egg size M
- 2 tbsp Sunflower oil
For the minced meat rolls:
- 2 Discs Toast, white
- 1 Egg, size M
- 1 pinch Chicken broth, Kraft bouillon
- 1 tsp Lemon juice
- 1 pinch Pepper, black, fresh from the mill
- 200 g Beef, lean, roughly chopped
- 1 tsp 5 spice powder, China
- 3 g Salt or chicken broth, Kraft bouillon
- 1 smaller Chilli, green, fresh or frozen
- 1 tsp Chili oil
- 2 tbsp Celery leaves, fresh or frozen
- 1 small Onion, brown
- 2 tbsp Sunflower oil
- 2 With Cloves of garlic, fresh
- 30 g Orange peel, diced
- 1 Hot peppers, red, long, mild
- 1 tsp Macis powder, alternatively: freshly grated nutmeg
- 1 tbsp Tapioca flour
For the sauce:
- 2 tbsp Springroll Sauce, (China)
- 4 tbsp Barbecue sauce, smoky
- 2 tbsp Tomato juice
- 2 tbsp Oyster sauce
- 1 tbsp Soy sauce, salty
- 1 tbsp Lemon juice
To garnish:
- Honeydew melon
- Flowers and leaves
Instructions
- Wash the rice until the water runs clear. Drain well in the sieve. Put in a saucepan with a lid. Process a washed and peeled carrot into approx. 2mm small cubes. Peel the browned flesh of a fresh coconut and then grate it coarsely.
- Add the warm water, the chicken stock, 50 g of the desiccated coconut and bring to the boil. Reduce the heat supply and simmer the rice gently for 12 minutes until all the water has been absorbed. Turn off the heat and do not open the lid for 30 minutes.
- In the meantime, roast the remaining desiccated coconut in sunflower oil over medium heat until light brown. Strain and pour the oil back into the pan. Beat the egg and whisk with a pinch of salt and pepper. Fry the scrambled eggs in hot oil. Chop up larger pieces. Blanch the fresh peas for 2 minutes, rinse in cold water and keep them ready in the sieve. Weigh frozen goods and allow to thaw.
- For the meat rolls, put the beef in a sufficiently large bowl. Wash the chilli and cut across into thin rings. Leave the grains and discard the stem. Add all ingredients from 5-spice powder to celery leaves. Cap the onion at both ends, cut in half lengthways, peel both halves and cut into small pieces. Fry them well with the sunflower oil and add to the beef.
- Fluff up the cooked rice, mix in the browned desiccated coconut, peas and scrambled eggs and keep the finished rice warm.
- For the meat rolls, press the garlic cloves into the meat mixture. If necessary, chop the orange peel cubes to 2mm. Also add to the beef. Wash the peppers, remove the stem, cut in half lengthways, unfold, core and cut the halves crosswise into thin strips. Add the last two ingredients and mix everything vigorously. Season to taste with pepper, salt or chicken broth. Let the mixture mature for about 20 minutes.
- In the meantime, mix the ingredients for the sauce and keep them warm. Cut the honeydew melon for garnish.
- Process the meat mixture into rolls as thick as a thumb. Fry the rolls in plenty of sunflower oil in portions in a pan until golden brown on both sides and immediately add to the sauce.
- Place the rice Raja Airlangga on a serving bowl, add the melon pieces and meat rolls, garnish, serve warm and enjoy.
