Mung bean sprouts with boiled egg alla Coco Loco

Ingredients for 2 servings:

• 2 eggs, size M
• 4 pinches of salt and Szechuan pepper
• 2 leaves of frisée lettuce
• 2 small mandarin oranges, seedless, sweet
• 5 grapes, dark blue
• 4 tbsp medicinal beans (kacang kapri), blanched, roasted and seasoned, purchased
• 2 Pepper, fresh mild
• 160 g mung bean sprouts
• 6 small onions, red
• 2 tbsp sesame oil, dark
• 2 tbsp tomato ketchup
• 2 tbsp sauce (bulgogi sauce)
• 1 tsp Tabasco

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

An exotic breakfast combination, snack, or side dish. Recipe from Bali, Indonesia.

Boil the eggs hard for 10 minutes. Rinse in cold water, peel, and halve lengthwise. Sprinkle with salt and Szechuan peppercorns. To garnish, wash the lettuce and remove 2 leaves. Place on one side of the serving bowls and top with the egg halves. Wash and peel the mandarin oranges, separating the ends slightly. Wash the grapes, halve them lengthwise, remove the seeds, and arrange them around the mandarin oranges. Have the broad beans ready. For the hot pepper blossoms, wash 2 red peppers, halve them lengthwise about 2 cm below the stem, and cut the halves into thirds lengthwise, removing the seeds. Let them swell in cold water until they form blossoms. Sort the rinsed mung bean sprouts and place each half between the egg halves and the mandarin oranges (see picture). Surround with the broad beans. Peel and roughly chop the onions. Fry with sesame oil over moderate heat until translucent and drizzle over the mung sprouts. Mix all the ingredients for the sauce until smooth and drizzle over the mung sprouts. Garnish with the chili blossoms, serve at room temperature, and enjoy.