John Myers
Ingredients for 2 servings:
- 2 tbsp orange juice
- 2 tbsp Madeira (fortified wine)
- ½ tsp, leveled chicken broth (strong bouillon)
- 18 sugar snap peas, fresh or frozen
- 12 runner beans, fresh or frozen
- 2 tbsp butter
- 1 tbsp savory, fresh, frozen or dried
- n. B. almond flakes
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes
A special kind of side dish. Recipe from Bali, Indonesia.
Mix the orange juice with the fortified wine and dissolve the chicken stock in it. Wash the fresh snow peas, cut off both ends, and pull off any strings on both sides. Wash the fresh green beans, cut off both ends, and remove any strings. Add them to boiling water along with the snow peas and blanch for 4 minutes. Halve larger snow peas crosswise, leaving smaller ones. Cut the beans crosswise into pieces about 3 cm wide. Thaw frozen peas and cut into lengths in the same way. Melt the butter in a saucepan, toss the vegetables in it, and add the savory. Mix briefly, then deglaze with the Madeira mixture. Season the sauce with salt and pepper, garnish, and serve warm as a side dish. Note: The picture shows the vegetables served as a side dish with colorful wheat noodles. As part of a Chinese menu, it has its own serving dish. About the country and its people: Tanah Lot is a Hindu temple complex built on a rock in the sea. It’s a popular destination for all Balinese people and a must-see for all tourists to Bali. Opposite, on dry land, restaurants and stalls line the hill. Almost at the top, you’ll have the best view and the best photos at sunset. You should get there early enough to enjoy the sunset with an excellent meal.
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