John Myers
Contents
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Ingredients
To taste:
- 2 Stalk Kai-Lan, Chinese broccoli
- 2 medium sized Tomatoes, fully ripe
- 1 small Carrot
- 6 small Red onions
- 4 medium sized Cloves of garlic, fresh
- 2 Hot peppers, red, long, mild
- 2 small Green chillies
- 20 g Diced ginger, fresh or frozen
- 2 tbsp Palm oil, premium quality, alternatively sunflower oil
- 2 tbsp Dill, fresh or frozen
- 2 tbsp Salt and pepper, black, from the mill
For the sauce:
- 100 g Bean broth
- 2 tbsp Tomato paste
- 1 tsp Chicken broth, Kraft bouillon
- 2 tbsp Sambal Bangkok ala Siu (URL see step 8)
- 1 tbsp Lime juice, fresh
To garnish:
- 1 tbsp Sesame seeds, white
- 1 tbsp Fresh celery leaves
- 4 small Fully ripe tomatoes
- 4 small Flowers and leaves
Instructions
- Strain the canned beans well. Don't discard the brine, keep it ready. Wash the kai-lan, separate the leaves from the stem. Discard the woody stem. Separate the thin petioles from the leaves along the midrib and cut across into thin rolls. Cut large leaves crosswise into strips approx. 3 cm wide, cut smaller ones in half and, with very small leaves, only separate the petiole and use the leaf as a whole. Store leaves and stem rolls separately.
- Wash, peel, quarter lengthways and core the tomatoes. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Roughly chop the onion and garlic. Wash the red peppers, remove the stems, cut diagonally into pieces approx. 8 mm wide and leave the grains as they are. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains in place, discard the stem.
- Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Wash the fresh dill, shake it dry, strip the leaves off the stem from top to bottom and chop crosswise. Weigh and thaw frozen goods.
- For the fresh lime juice, wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances). Mix the ingredients for the sauce together.
- To garnish, wash the small tomatoes, quarter them lengthways and remove the white-green stem.
- Steam the carrots, onions and garlic in the olive oil until translucent. Add the kai lan rolls, the pepper slices, the chillies and the ginger cubes and mix. Pan stir for 1 minute. Add the beans and stir-fry for 2 minutes. Deglaze with the sauce, add the kai lan leaves and simmer for 2 minutes.
- Season to taste with salt and pepper. Stir in the dill and tomato quarters. Turn off the heat and let ripen with the lid for 2 minutes. Arrange the beans on the serving plates, garnish and serve with white rice.
- URL for: Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
