"Rising Sun"

Ingredients for 4 servings:

• 500 g noodles (mie), rice noodles or rice
• 400 g poultry, shredded
• 1 pineapple
• 2 oranges or blood oranges
• 1 pack of cocktail tomatoes
• 400 ml coconut milk
• 4 cl sherry
• some oil (soy)
• 1 tsp, heaped turmeric
• 3 pinch(s) chili flakes
• some nutmeg
• 2 pinch(s) coriander powder
• 1 pinch of cayenne pepper
• pinch of saffron powder
• 1 tsp, levelled sugar
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Thai shredded meat with Mie noodles or rice, spicy sweet

Put the water on a boil for the noodles/rice. When the water boils, add salt to taste, some coriander, and the noodles. Peel the pineapple and oranges and cut into pieces. Depending on the size of the fruit, you may have some leftover pineapple or orange. Wash and halve the cherry tomatoes. Heat a little soybean oil in a wok or large frying pan over high heat along with the nutmeg and turmeric. When the oil is hot, add the meat, turning frequently at first, then continue cooking over medium heat until the meat pieces are golden yellow. Deglaze the meat with the sherry and add the pineapple, oranges, and cherry tomatoes. Cover and sauté everything over low heat for about 10 minutes, stirring occasionally. Then stir in the coconut milk (shake well beforehand), saffron, cayenne pepper, and chili flakes. Simmer over low heat for another 5 minutes. If the sauce seems too thin, you can reduce it slightly by simmering it for a longer time. Drain the noodles/rice, then portion them out, pour the meat sauce over the top, and serve. The sun rises in the east, and you can taste it in this dish. The fruity and fiery ingredients impart a pleasant spiciness (under 100 Scoville units) that, combined with the fruity sweetness, is reminiscent of a warming sunrise. The ingredients are balanced, wholesome, and very healthy. Tip: For a particularly exotic flavor, season the sauce with “Liqueur 43.”