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Potpourri with Beef, Crispy Noodles and Vegetables

5 from 6 votes
Prep Time 30 mins
Cook Time 10 mins
Rest Time 7 hrs
Total Time 7 hrs 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 17 kcal

Ingredients
 

For the marinade:

  • 120 g Egg noodles, dried, curly, China
  • 2 liter Frying oil, fresh
  • 2 tbsp Kecap Tim Ikan
  • 2 tbsp Sambal Bangkok ala Siu
  • 2 medium sized Cloves of garlic, fresh

For the batter:

  • 30 g Wheat flour, type 405
  • 40 g Rice flour, (tempura)
  • 30 g Tapioca flour
  • 1 pinch Pepper, black, fresh from the mill
  • 1 Msp Cardamom powder
  • 1 Egg, size M
  • 1 pinch Chicken broth, Kraft bouillon
  • 2 tbsp Rice Wine, (Arak Masak)

For the vegetables:

  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 small Carrot
  • 2 medium sized Tomatoes, red, fully ripe
  • 10 g Ginger
  • 2 small Chilies, green, fresh or frozen
  • 2 Hot peppers, red, long, mild
  • 4 El Spicy cucumber pieces à la Hong Kong
  • 8 piece Papaya
  • 40 g Mongoose seedlings, fresh

For the sauce:

  • 1 tsp Tapioca flour
  • 2 tbsp Rice Wine, (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, Kraft bouillon

To garnish:

  • 2 tbsp Celery leaves, fresh or frozen

Instructions
 

  • Cut the fillet of beef (defrost frozen goods) across the grain in approx. 1 cm thick slices. Knock this to a thickness of 8mm and cut into pieces approx. 2x3cm. Measure out the kecap and sambal for the marinade, mix and squeeze the garlic. Mix the fillet pieces with the marinade and cover and marinate in the refrigerator overnight. Make the spicy cucumber pieces à la Hong Kong according to the recipe and let them mature overnight in the screw-top refrigerator.
  • The next day, mix dry ingredients for the dough. Beat the egg and whisk with the chicken stock and rice wine. Process together with the flour mixture to form a smooth, liquid dough. Allow to mature covered for about 30 minutes. Mix again before use. Soak the pasta in plenty of cold water for 30 seconds. Lay dry on a tea towel and divide into 2 portions.
  • In the meantime, prepare the vegetables. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Halve the quarters across. Wash the fresh ginger, cut a 4 cm long piece crosswise and peel it. Cut the piece 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.
  • Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Measure and strain spicy cucumber pieces à la Hong Kong. Wash a papaya, cut in half lengthways, remove the grains. Use a ball cutter to cut out balls approx. 1.5 cm in size. Alternatively, take 8 pieces of the same size. Rinse the fresh mung bean sprouts in a sieve, shake dry, sort and use whole.
  • For the sauce, dissolve the tapioca flour in the rice wine and mix in the remaining ingredients. Mix well before use.
  • Heat the frying oil to 190 degrees in a wok or deep fryer. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Add 5 pieces of fillet each to the batter mixture and slide one at a time into the deep-frying oil. Caution, risk of splashing! Fry until light brown, remove with a slotted spoon and drain on paper towels.
  • Fry the softened pasta in 2 portions in a sieve at 180 degrees until crispy. You should NOT get brown while doing this! Transfer to the serving bowls.
  • Remove the oil from the wok except for a thin film and reheat well. Add the first 2 ingredients from the vegetables and stir-fry until the onions are translucent. Add the ingredients from carrots to chillies and stir-fry for 1 minute. Add the remaining ingredients, except for the mung seedlings, stir-fry briefly and deglaze with the sauce.
  • Simmer for 1 minutes, then add the mung seedlings and fillet pieces. Pan stir for 1 minute. Spread the potpourri over the pasta in the serving bowls, garnish and enjoy.

Annotation:

  • The Chinese love to give elaborate dishes flowery names.

Attachment:

  • Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Sambal Bangkok ala Siu: Sambal Bangkok ala Siu Spicy cucumber pieces à la Hong Kong: Spicy cucumber pieces à la Hong Kong 1

Nutrition

Serving: 100gCalories: 17kcalCarbohydrates: 3.4gProtein: 0.4gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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