Potpourri with beef, crispy noodles and vegetables

Ingredients for 2 servings:

• 400 g beef fillet(s)
• 120 g Chinese egg noodles
• 2 liters of frying oil
• 2 medium-sized garlic cloves, fresh
• 2 tbsp Sauce (Kecap Tim Ikan)*
• 2 tbsp Sambal Bangkok ala Siu**
• 30 g wheat flour type 405
• 40 g rice flour
• 30 g tapioca flour
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of cardamom powder
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 2 tbsp Arak Masak
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small carrot(s)
• 2 m.-large tomato(s)
• 10 g ginger, in small cubes
• 2 small chili peppers, green, fresh or frozen
• 2 Pepper, red, long, mild
• 4 tbsp Hong Kong-style pickles, chunky***
• 8 balls papaya pulp, fresh
• 40 g mung bean sprouts, fresh
• 1 tsp tapioca flour
• 2 tbsp Arak Masak
• 2 tbsp teriyaki sauce
• 3 tbsp orange juice
• 2 tbsp tomato juice
• 2 tbsp coconut water
• 1 tbsp lemon juice
• 1 tsp chicken broth powder
• 2 tbsp celery leaves

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 16 hours; Total time approx. 17 hours 30 minutes

A special treat from Cantonese cuisine. Mr. Fen’s thousand delicacies.

Cut the beef fillet (defrost frozen) across the grain into approximately 1 cm thick slices. Pound these to 8 mm thickness and cut into pieces approximately 2 x 3 cm in size. Measure out the kecap and sambal for the marinade, mix them, and add the garlic. Mix the fillet pieces with the marinade and marinate overnight in the refrigerator, covered. Make the spicy cucumber pieces à la Hong Kong according to the recipe and let them mature in a screw-top jar in the refrigerator overnight. The next day, mix the dry ingredients for the dough. Crack the egg and whisk it with the chicken stock and rice wine. Mix with the flour mixture to form a smooth, runny dough. Let it mature, covered, for approximately 30 minutes. Mix again before use. Soak the noodles in plenty of cold water for 30 seconds. Place on a tea towel to dry and divide into 2 portions. Meanwhile, prepare the vegetables. Trim both ends of the onions and garlic cloves, peel, and chop into small pieces. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the tomatoes, remove the stems, peel, and quarter lengthwise, removing the green stem base and seeds. Halve the quarters crosswise. Wash the fresh ginger, cut off a piece about 4 cm long crosswise, and peel it. Cut the piece lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and thaw. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. Wash the fresh red peppers, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds on. Measure and strain the spicy Hong Kong cucumber pieces. Wash a papaya, halve it lengthwise, and remove the seeds. Use a papaya baller to cut out approximately 1.5 cm balls. Alternatively, take 8 pieces of the same size. Rinse the fresh mung bean sprouts in a sieve, shake dry, sort them, and use them whole. For the sauce, dissolve the tapioca flour in the rice wine and mix in the remaining ingredients. Mix thoroughly before use. Heat the frying oil to 190 degrees Celsius in a wok or deep fryer. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Add 5 fillet pieces to the batter mixture and drop them one at a time into the frying oil. Be careful, they will splash! Fry until light brown, remove with a slotted spoon, and drain on kitchen paper. Fry the softened noodles in 2 batches in a sieve at 180 degrees Celsius until crispy. They should NOT brown! Transfer to serving bowls. Remove the oil from the wok, leaving only a thin film, and return it to the heat. Add the first two vegetable ingredients and stir-fry until the onions are translucent. Add the carrots and chilies and stir-fry for 1 minute. Add the remaining ingredients, except for the mung bean sprouts, stir-fry briefly, and deglaze with the sauce. Simmer for 1 minute, then add the mung bean sprouts and the fillet pieces. Stir-fry for 1 minute. Pour the potpourri over the noodles in the serving bowls, garnish, and enjoy. Note: The Chinese love to give elaborate dishes flowery names. *Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html **Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html l ***Spicy cucumber pieces à la Hong Kong: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.htm