John Myers
Contents
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Ingredients
Also:
- 2 Eggs, size M
- 1 pinch Chicken broth, Kraft bouillon
- 1 tsp Lemon juice
- 1 pinch Pepper, black, fresh from the mill
- 400 g Beef, lean, roughly chopped
- 2 tsp 5 spice powder, China
- 6 g Salt or chicken broth, Kraft bouillon
- 2 small Chilies, green, fresh or frozen
- 2 tsp Chili oil
- 4 tbsp Celery leaves, fresh or frozen
- 1 medium sized Onion, brown
- 3 tbsp Sunflower oil
- 4 medium sized Cloves of garlic, fresh
- 60 g Orange peel, diced
- 1 Hot peppers, red, long, mild
- 2 tsp Macis powder, alternatively: 1 teaspoon freshly grated nutmeg
- 1 tsp, (heaped) Tapioca flour
- Sunflower oil, for frying
To garnish:
- Broccoli florets, blanched
- Flowers and leaves
Instructions
- Toast the toast until light brown and cut into 6 x 6mm cubes. Beat the eggs and whisk with the chicken stock, lemon juice and pepper. Mix the mixture with the bread cubes. Leave on for 15 minutes, then knead vigorously by hand.
The beef:
- Place the beef in a large enough bowl. Wash the chillies and cut them crosswise into thin rings. Leave the grains and discard the stems. Add all ingredients from 5-spice powder to celery leaves. Cap the onion at both ends, cut in half lengthways, peel both halves and cut into small pieces. Fry them well with the sunflower oil and add to the beef. Squeeze the garlic cloves.
- If necessary, chop the orange peel cubes to 2 mm. Also add to the beef. Wash the peppers, remove the stem, cut in half lengthways, unfold, core and cut the halves crosswise into thin strips. Add the last two ingredients and mix everything well. Season to taste with pepper, salt or chicken broth.
- Let the mixture mature for about 30 minutes. Then work it into rolls as thick as a thumb. Fry the rolls in plenty of sunflower oil in portions in a pan until golden brown on both sides. Drain on paper towels. Garnish and serve warm as a side dish.
Note:
- The recipe resulted in 20 thumb-length rolls for me, which were served as a starter.
