Spicy-tender goat meat in bulgogi sauce with linguine

Ingredients for 2 servings:

• 400 g goat meat without skin and bones, frozen
• 1 tbsp sauce (bulgogi sauce)
• 2 tbsp soy sauce, light
• 20 g papaya pulp, pureed, frozen
• 1 tsp, heaped baking powder
• 4 tbsp wheat flour
• 350 g water
• 8 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles, round, dried
• 40 g onion(s), red, small
• 10 g garlic clove(s)
• 20 g spice lily (aromatic ginger)
• 1 Pepper, red, long, hot
• 2 tbsp spring onions, green part only
• 1 m.-sized tomato(s)
• Cooking water (from the pasta)
• Marinade (leftovers, see above)
• 2 tbsp sauce (bulgogi sauce)
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tbsp mirin
• 5 tbsp sunflower oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A culinary highlight of Indonesian cuisine. Recipe from West Java.

Remove any fat from the thawed goat meat and cut into pieces approximately 2 cm in size. Mix the remaining ingredients with the meat until smooth and then marinate the meat in the covered mixture for 1 day in the refrigerator, stirring occasionally. Strain the marinade through a coarse sieve before use, shake the meat pieces as dry as possible, and then coat them in flour. Use the remaining marinade for the sauce. Bring the water for the pasta to a boil and dissolve the mushroom stock in it. Add the pasta and cook al dente according to the package instructions. Strain and rinse briefly. Spread the pasta on a fresh tea towel and set aside the stock for the sauce. For the vegetables, peel and finely chop the onions and garlic cloves. Cut the peeled and washed lily into thin slices across the grain and chop these. Cut the stem off the washed chili pepper, cut open on one side, remove the bright red partitions and seeds, and cut crosswise into thin strips. To garnish, slice a washed spring onion leaf crosswise into thin rings. For the sauce, quarter the washed tomato lengthwise, discarding the green parts, and cut the quarters crosswise into thirds. Place the tomato in a blender along with the pasta cooking water, the remaining marinade, and the bulgogi sauce and puree until smooth. Dissolve the tapioca flour in the rice wine and mirin and set aside. Heat 3 tablespoons of the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 70 seconds. Remove from the wok with a slotted spoon and keep warm. Add the noodles to the wok and stir-fry for 60 seconds. Remove from the wok and divide between serving bowls and add the meat pieces. Add the remaining sunflower oil to the wok and heat to high. Add all the vegetables for seasoning and stir-fry for 30 seconds. Deglaze with the puree from the blender. Reduce heat and stir in the stir-fry tapioca mixture. Once the sauce has thickened, pour it over the noodles and meat pieces. Garnish with the spring leaf rings, serve as the main course, and enjoy. Serve with a colorful Cap Cay and a cold beer.