Spicy Zucchini Roulades with Beef and Vegetable Filling

The beef fillet:

1. Freeze the beef fillet in the freezer (approx. 30-45 minutes). 2. Cut diagonally into 5 mm thick slices and halve lengthways (picture). 3. Brush these with light soy sauce on both sides.

Prepare the zucchini:

1. 1. Wash the zucchini (1st picture). Cut off both ends (2nd picture). 3. Straighten lengthways (3rd picture).

Cut the zucchini:

1. 1. Cut into pieces approx. 3 mm thick (V-shaped slicer or bread slicer). 2. The finished discs (2nd picture, below). Blanch portions for approx. 30 seconds in boiling salted water. 4. Cover and dry on a fresh tea towel (3rd picture, right).

The carrots:

1. 1. Wash the carrots, cap at both ends and peel (1st picture). 2. Using the peeler, plan out thin, not too narrow strips (2nd picture). 3. Match their length to the width of the zucchini slices (3rd picture). 3 pieces are needed per serving.

The green chillies:

1. 1. Wash the chillies. 2. Cut into thin rings. 3. Leave the grains and discard the stem (picture).

The lean bacon:

1. 1. The breakfast bacon fresh from the pack (1st picture). 2. Toast a little on both sides. It should get flavor and some color, but not get crispy (2nd picture).

The shiitake mushrooms:

1. 1. Put the shiitake mushrooms in a bowl. 2. Bring the water to a boil and dissolve the beef broth in it. 3. Pour the broth over the shiitake mushrooms (1st picture). 4. Let it steep for about 45 minutes. 5. Squeeze the beef broth (2nd picture). 6. And use later (3rd picture). Cut the hats of the mushrooms into thin strips (4th picture) 8. 4 strips are needed per serving. 9. Discard the tough stems.

The spring onion, the green:

1. 1. Wash the spring onions and remove the dead leaves. 2. In the green part, cut pieces according to the width of the zucchini slices (1st picture). 3. If necessary, cut very wide pieces in half lengthways. 4. 3 pieces are required per serving (2nd picture).

The red tomato pepper:

1. 1. Wash, halve and core the red bell pepper (1st picture). 2. Cut the very round pieces at the base of the stem into small pieces and use them for garnishing (2nd picture). Cut a suitable amount into strips (3rd picture). 3. Cut according to the width of the zucchini slices. 4. Cut very thick pieces in half lengthways (4th picture). 5. Cut the remaining part of the pod into small pieces and use them for the sauce. 6. 2 pieces are required per serving (2nd picture).

The fresh celery:

1. 1. Wash the fresh celery and pluck the leaves from the stems (1, picture). 2. Chop the leaves and keep them ready (2nd picture).

The white bread paste:

1. 1. Whisk the egg with the soy sauce (1st picture). 2. Add the pieces of white bread, let them soak well (2nd picture). 3. Then mash into a pulp and mix in the celery (3rd picture). 4. Add the chili rings with their seeds. 5. Season the white bread porridge with salt, pepper and nutmeg (4th picture). 6. If the consistency is too thick, thin it with a little soaking stock for the mushrooms.

Chop the macadamia nuts:

1. 1. The macadamia nuts as from the dealer (1st picture). 2. Split lengthways in the middle (2nd picture). 3. The halves are roughly chopped (3rd picture).

For the sauce:

1. 1. For the sauce, cap the onions and garlic at both ends, peel and roughly cut into pieces (1st + 2nd picture). 2. Cut the carrot into pieces (3rd picture). 3. Heat the oil in a pan and roast the carrot pieces for about 2 minutes (4th picture).
2. 1. Then add the onions, garlic and peppers (1st picture). 2. Roast until the onions are translucent. 3. Deglaze with the orange juice (2nd picture). 4. Take off the stove and let it cool down a little. 5. Put together with the Sambal Bangkok ala Siu in the blender (3rd picture). 6. Coarsely puree for 30 seconds at the lowest setting. 7. Then puree finely for 1 minute at the highest setting. 8. Return to the pan and simmer for 3 minutes with the lid on. 9. Mix the tapioca flour with the rice wine until smooth and mix in the sauce. 10. Let it boil briefly, take it off the stove and get it ready (4th picture).

The baking dish:

1. 1. Choose a suitable large baking dish and butter in it (1st picture). 2. Spread about a third of the sauce on the bottom of the baking dish (2nd picture).
2. 1. For the filling, take a zucchini slice and lay it lengthways in front of you (1st picture). 2. First distribute some of the white bread pulp on the zucchini slice (2nd picture). 3. Then a slice of the beef fillet, over the roasted bacon (3rd picture). 4. Spread over all the vegetables (4th picture). 5. Roll from bottom to top and secure the roll with 2 toothpicks (5 picture). 6. Place in the baking dish (6th picture). 7. All Sukini gulung abon are in the shape (7. picture) 8. Pour the rest of the sauce over them. 9. Spread the pepper pieces and the macadamia nuts on top (8th picture, do not use the white leek pieces!). 10. Place in the oven preheated to 200 degrees (medium setting). 11. Bake for 5 minutes, then reduce the temperature to 170 degrees. 12. Continue baking until the sauce starts to boil (9th picture).
3. 1. Remove, garnish and serve hot. 2. It goes well with white rice, spicy cucumber pieces à la Hong Kong and a leafy salad.

Attachment:

1. Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce Sambal Bangkok ala Siu: Sambal Bangkok ala Siu