Spicy meatballs with cap cay and rice

Ingredients for 2 servings:

• 70 g basmati rice
• 135 g water
• 10 g butter
• 3 slices of white bread from the previous day
• 2 eggs, size M
• 4 tbsp whole milk, lukewarm
• 6 g chicken broth, granulated
• 250 g minced meat, mixed, coarsely chopped
• 10 g ginger, grated, fresh or frozen
• 30 g carrot(s)
• 3 tbsp celery leaves, fresh or frozen
• 6 small onions, red
• 2 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 2 pinches of black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp chili flakes (e.g. Pul Biber)
• 2 tbsp paprika powder, sweet
• 1 small broccoli
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• ½ bell pepper(s), red
• 1 small Kailan (Chinese broccoli), alternatively chard
• 2 small chili peppers, green, fresh or frozen
• 2 tbsp sunflower oil
• 3 tbsp tomato juice
• 150 g coconut water (Asian shop, drinks)
• 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 2 g chicken broth, granulated
• 2 tsp chili flakes (e.g. Pul Biber)
• 1 ½ liters of frying oil
• 2 tbsp baking powder
• 8 slice(s) of cucumber(s), seedless
• Dill tips

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

From the Szechuan cuisine of China.

Wash the rice, strain, and drain well. Add the water and bring to a boil. Add the butter, mix with the rice, and simmer with the lid on for about 12 minutes. Remove from the heat, mix briefly, and let it swell with the lid on for about 30 minutes. In the meantime, cut the white bread into small cubes. Whisk the eggs with the milk and pour over the white bread cubes. After 10 minutes, mix well, but do not over-blend. Wash a piece of carrot, cut off the bottom end, and peel it completely. Use a julienne slicer to cut the carrot into silken strands. Have the required amount ready. Wash the fresh celery, shake dry, pick off the unblemished leaves, and chop them. Use the required amount immediately and freeze the remaining leaves separately from the chopped stalks. Weigh frozen goods and thaw. Cut off both ends of the onions and garlic cloves, peel them, and roughly chop them. Heat the sunflower oil in a sufficiently large pan, add the onions and garlic and fry until the onions begin to brown. Mix all the ingredients for the meatballs in a large bowl and let stand, covered, in the refrigerator for 30 minutes. Mix the baking powder into the meat mixture. Shape the meat mixture into balls about the size of ping-pong balls and flatten them slightly. Heat the frying oil to 180 degrees. Fry the balls until light brown and drain on kitchen paper. Mix the ingredients for the sauce and add to a pan. Add the meatballs and simmer in the sauce, covered. Freeze the remaining meatballs. For the Cap Cay, cut off 2 cm of the bottom stalk of the washed broccoli and remove about 3 cm of the florets, including the stalk. Chop large florets into bite-sized pieces. Cut the upper, non-woody parts of the stalks crosswise into approximately 6 mm wide rolls. Peel the woody stems and cut them lengthwise into strips, then trim them to about 2 cm. Keep the stems and florets separate. Roughly chop any leaves and keep them. Wash a small carrot, trim both ends, peel, and slice crosswise into thin sticks about 4 x 4 mm. Wash the fresh red chili pepper, remove the stem, and cut diagonally into pieces about 8 mm wide, leaving the seeds. Remove the stem from the red bell pepper, cut it lengthwise, open it up, and deseed one half. Cut these lengthwise into strips about 1 cm wide and then crosswise into pieces about 2 cm long. Wash the fresh kailan and separate the leaves from the stem. Separate the woody stem below the second leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Roughly chop the leaves. Keep the leaves and stem rolls separate. Freeze any unused chilies. Measure and thaw frozen chilies. Wash the small green chilies and use whole. Place the rice on the warmed plates. Garnish with cucumber slices and dill. Heat a wok and add 2 tablespoons of the sunflower oil; heat until hot. Add the first 4 vegetable ingredients and the kailan (just the stems) and stir-fry for 2 minutes. Add the remaining ingredients and stir-fry for 1 minute. Deglaze with 4 tablespoons of the sauce and add the cap cay to the rice. Add the meatballs with a little sauce. Serve the remaining sauce in a separate jug.