Pasta potpourri with melon

Ingredients for 2 servings:

• 2 tbsp teriyaki sauce, preferably Saori
• 1 tsp Tabasco
• 200 g beef goulash, fresh
• 1 egg white, size S
• 1 pinch of salt
• 1 tbsp tapioca flour
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small broccoli
• 50 g carrot(s)
• 8 green beans, fresh or frozen
• ½ honeydew melon(s)
• 6 grapes, dark blue, seedless
• 2 tbsp sunflower oil
• 250 g water
• 5 g chicken broth (strong bouillon)
• 80 g fusilli, dried
• 50 g broth from cooking the pasta
• 20 g orange juice
• 1 tbsp rice wine vinegar, light
• 1 tbsp rice wine vinegar, black
• 1 tbsp fresh lemon juice
• 1 tbsp, heaped tomato paste
• 2 pinches of black pepper, freshly ground
• 1 tsp tapioca flour
• 1 tbsp Arak Masak
• 4 grapes, dark blue, seedless
• 8 leaves of frisée lettuce
• 1 tomato(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 15 minutes

a fruity assortment in sweet and sour sauce, a recipe from Lombok, Indonesia

Mix the teriyaki sauce with the Tabasco and marinate the goulash overnight. The next day, whisk the egg white with a pinch of salt and the tapioca flour, mix into the marinated meat, and set aside at room temperature. Trim both ends of the onions and garlic cloves, peel, and chop into small pieces. Remove 2 cm of the bottom of the stalk from the washed broccoli and remove about 3 cm of the florets, including the stalk. Chop the large florets into bite-sized pieces. Cut the upper, non-woody parts of the stalks crosswise into approximately 6 mm wide slices. Peel the stalk, which has the woody edges, and slice crosswise. Keep the stalks and florets separate. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a serrated grater. Wash the fresh green beans, trim both ends, and remove any strings. Add the beans and broccoli florets to boiling water and blanch for 3 minutes. Cut the beans diagonally into approximately 8 mm wide pieces. Defrost frozen beans and divide them in the same way. Wash and dry the honeydew melon and cut out 3 slices approximately 3 cm wide. Remove the seeds from the slices and cut off the skins. Cut one slice into bite-sized pieces. Wash the grapes. Wash the frisée lettuce leaves, shake dry, and arrange on serving plates. Wash the tomato and slice crosswise. Remove the seeds. Place the tomato slices on the frisée lettuce leaves and add 4 grapes. Add the two melon slices. Bring the water for the pasta to a boil and dissolve the chicken stock in it. Add the weighed pasta and cook al dente according to the package instructions. Then strain the pasta; do not rinse it; keep the stock. Mix the sauce ingredients well. Strain the meat. Heat a wok, add 2 tablespoons of sunflower oil, and let it heat through. Add the meat pieces and stir-fry for 4 minutes. Add the sesame oil, remove the meat pieces from the pan, and set aside. Add another 2 tablespoons of oil, the onions, and garlic to the wok, and stir-fry until the onions are translucent. Add the broccoli stalks, carrot, and green beans and stir-fry for 1 minute. Add the noodles, broccoli florets, and melon pieces, stir-fry for 2 minutes, and deglaze with the sauce. Simmer briefly, then stir in the meat pieces and the 6 grapes. Transfer the dish to serving plates, serve, and enjoy.