Spicy kailan vegetables

Ingredients for 2 servings:

• 12 Kailan (Chinese broccoli) (approx. 20 cm maximum height)
• 6 tbsp coconut milk, 24% fat
• 3 garlic cloves
• 1 tsp, mixed seasoning (pilbouillon, granules)
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 2 Pepper (red, long, mild
• 300 g water
• Sprinkling seasoning (pilbouillon, granules)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A side dish creation of modern Balinese cuisine. Recipe from Denpasar, Bali, Indonesia.

Rinse the kailan and shake dry. Separate the kailan heads, including approximately 8 cm of stem. Remove all remaining stems from the leaves and stems. Cut off approximately 6 mm of the lower end and peel the stems. Separate the leaf stems and ribs from the leaves and reserve both. Mix the ingredients for the sauce in a small pan and bring to a boil briefly. Keep warm. Use the washed peppers with the stems. Halve the peppers lengthwise, about 5 mm from the stem, leaving the halves attached to the stem. Deseed the halves and quarter them lengthwise as desired. Keep the peppers floating in water. They will expand into flower-like shapes. Simmer the kailan stems in water with mushroom granules for 6 minutes. Remove, do not rinse, and divide between the serving dishes. Blanch the kailan heads for 3 minutes in the same way and place them at both ends of the serving dishes. To serve: Place the kailan stems in the center of the serving bowls, placing the heads and leaves on the sides. Drizzle with the sauce, garnish with the hot pepper blossoms and edible flowers and leaves, if desired, and serve. Enjoy.