John Myers
Ingredients for 2 servings:
- 24 dumplings (bakso ayam pedas ala warung ibu ani, fresh or frozen, see my recipes)
- 30 g cauliflower
- 40 g carrot(s)
- 25 g pepper, red
- 30 g white cabbage
- 40 g pak choi
- 30 g pea pod(s), young, green
- 40 g soy sprouts, fresh
- 40 g pineapple, fresh or canned
- 4 tbsp peanut oil, refined
- 2 tbsp oyster sauce
- 60 g orange juice
- 1 tsp hoisin sauce
- 2 tbsp chili sauce (spring roll sauce)
- 1 tsp tapioca flour
- 1 tbsp rice wine (Arak Masak)
- n. B. Chicken broth, instant, to taste
- n. B. flowers and leaves
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Recipe from Bali, Indonesia.
Either make the bakso fresh or count them out and thaw them. Use smaller bakso whole, and halve larger ones. The vegetables are a suggestion and can be varied as desired. Wash fresh vegetables, peel if necessary, and cut into bite-sized pieces. Mix the ingredients for the Cap Cay sauce and season to taste. Heat a sufficiently large pan or wok, add the peanut oil, and let it heat up. Then add the first three ingredients and stir-fry for two minutes. Add the next three ingredients and stir-fry for one minute. Finally, add the last two ingredients and stir-fry for one minute. Deglaze with the Cap Cay sauce and stir until thickened. Transfer to a serving platter, garnish, and serve hot. In Indonesia, it is eaten with boiled white rice. Note: If the bakso is freshly made, you can serve Cap Cay *** Kuah, a soup. Use plenty of chicken broth instead of the Cap Cay sauce.
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