John Myers
Contents
show
Ingredients
For the rice:
- See preparation
For the marinade:
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Soy sauce, salty
- 1 tsp Sambal Bangkok ala Siu
For the Cap Cay:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 40 g Carrot
- 100 g Honeydew melon, cut into pieces
- 15 g Ginger, finely chopped, fresh or frozen
- 1 Hot peppers, red, long, mild
- 1 small Chilies, green, fresh or frozen
- 2 tbsp Sunflower oil
For the sauce:
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 60 g Honeydew melon, cut into pieces
- 60 g Coconut water
- 1 tbsp Fish sauce, light colored
- 1 tsp Sambal Bangkok ala Siu
- 1 tsp Chicken broth, Kraft bouillon
For the batter:
- 40 g Rice flour, (tempura)
- 10 g Tapioca flour
- 1 pinch Chicken broth, Kraft bouillon
- 60 g Coconut water
- 10 g Rice Wine, (Arak Masak)
Also:
- 1,5 liter Deep-Frying oil, (preferably peanut oil, refined)
To garnish:
- Small balls made from melon pulp
- Frisée leaves
- Blossoms
Instructions
- Make the heavenly mandarin blossom rice according to the recipe, see: Heavenly mandarin blossom rice
- Mix the ingredients for the marinade. Chop the pork into 3x4 cm pieces, add to the marinade and mix well.
For the Cap Cay:
- For the Cap Cay, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash a small carrot, cut off both ends, peel and slice diagonally into 3x3 mm thin sticks. Wash the honeydew melon, cut across into approx. 1 cm thick slices. Peel and core these and cut into 1 cm cubes.
- Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
- Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut the halves diagonally into pieces approx. 1 cm wide. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
For the sauce:
- For the sauce, dissolve the tapioca flour in the rice wine. Put the remaining ingredients in the blender and puree for 30 seconds on the highest setting. Strain the puree and mix the broth with the rice wine mixture homogeneously.
For the batter
- For the batter, mix all the ingredients together to form a smooth batter. It should have a heavy, runny consistency.
- When the rice is ready, mix the meat into the batter. Heat the frying oil to 180 degrees in a deep fryer or wok. Garnish the serving bowls.
- In the meantime:
- Heat the sunflower oil in a large pan, add the onions and garlic cloves and stir-fry for 30 seconds, then add the carrots and diced ginger and stir-fry for 30 seconds. Add the remaining ingredients for the Cap Cay and stir-fry for 2 minutes. Deglaze with the sauce, mix well and keep warm with the lid on, without adding heat.
Frying meat:
- Let the pieces of meat slide into the hot oil, be careful: risk of splashing, deep-fry until light brown and drain on paper towels.
- For the menu, distribute the finished dishes on the serving bowls, removing the Cap Cay from the sauce with a slotted spoon. Pour some of the sauce over the meat, pour on the rest. Garnish, serve warm and enjoy.
Attachment:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
