Rice vermicelli with vegetables and bakso ayam in oyster sauce – Cah Tanghun Ayam Saus Tiram

Ingredients for 2 servings:

• 50 g rice noodles (vermicelli), small package
• 160 g chicken breast, chopped, fresh or frozen
• 1 m.-sized egg(s)
• 6 g chicken stock powder (strong bouillon)
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp sunflower oil
• 30 g carrot(s)
• 2 medium-sized garlic cloves
• 20 g ginger, fresh or frozen
• 1 Pepper, red, long, mild
• 1 g celery leaves, fresh or frozen
• 1 tbsp, heaped flour (sago flour)
• 2 tsp baking powder
• 2 liters of water, lightly salted
• 1 small carrot(s)
• 6 small onions, red
• 4 medium-sized garlic cloves
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 1 m.-large spring onion(s)
• 2 m.-large tomato(s), fully ripe
• 3 small pak choi
• 1 head of Kailan (Chinese broccoli)
• 40 g soybean sprouts or mung bean sprouts
• 3 tbsp sunflower oil
• 2 tbsp oyster sauce (saus tiram)
• 1 tbsp Tauco (soybean paste), sweet
• tbsp coconut water
• 2 tbsp soy sauce, sweet
• 2 tbsp soy sauce, salty
• 2 small chili peppers, red
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Recipe from Lombok, Indonesia

For the dumplings, thaw the frozen minced chicken. Mix with the egg and all ingredients up to the sunflower oil until smooth. Keep refrigerated. Wash and peel the carrot, cut lengthwise into thin strips, and then dice these crosswise into small cubes. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Wash and peel the fresh ginger, then cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and let thaw. Wash the bell peppers, remove the stems, cut them lengthwise, open them up, remove the seeds, and cut them lengthwise into thin strands, then dice them crosswise into small cubes. Wash the fresh celery, shake it dry, and pick off only the unblemished leaves and chop them. Weigh the frozen goods and let thaw. Knead the chicken mixture with all the remaining ingredients until smooth and keep refrigerated. Mix the ingredients for the sauce. For the vegetables, wash and peel the carrot, and slice it into approximately 3 mm thick slices using a corrugated grater. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut them crosswise into approximately 1 cm wide pieces. Wash the small green chili peppers, cut them crosswise into thin slices, leaving the seeds on, and discarding the stems. Wash the spring onions and remove any wilted leaves. Cut the green part into 1 cm wide rolls, and cut the white and white-green parts diagonally into 2-3 cm wide pieces and set them aside. Wash the tomatoes, remove the stems, peel them, quarter them, deseed them, and halve them crosswise. Remove the leaves from the pak choi and wash them. Cut the white part crosswise into approximately 1 cm wide pieces. Cut the green part into thirds lengthwise and cut crosswise into approximately 1 cm wide strips. Keep them separate. Wash the kailan head and separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaves along the central panicle and cut them crosswise into approximately 3 cm wide rolls. Stack the leaves on top of each other, cut them lengthwise into thirds, and cut them crosswise into approximately 1 cm wide strips. Keep the leaf strips and stem rolls separate. Wash and sort the soybean sprouts, discarding the brown ones and keeping the white ones whole. Bring the water to a simmer. Using 2 teaspoons of the dumpling dough, form dumplings and lower them into the water. When they float to the top after 4 minutes, they are cooked. Remove the dumplings from the broth, let them cool slightly, cut them in half, and keep them aside. Add the vermicelli rice noodles to the hot water and let them soak for 1 minute. Strain and drain well. Chop them up slightly and divide them between serving dishes. To garnish, mix the soy sauces in 2 bowls and add the finely chopped red chilies. Heat the sunflower oil in a wok. Add the carrot, small onion, and garlic cloves and stir-fry until the onions are translucent. Add the peppers, chili, white parts of the spring onion and bok choy, and the kailan rolls. Stir-fry for 1 minute. Add the tomatoes, green parts of the bok choy and kailan, soy or mung bean sprouts, and halved dumplings and stir-fry for 1 minute. Deglaze with the sauce. Divide among serving plates. Garnish and serve hot.