Surf and Turf with Linguine-Cap Cay – Mie Goreng Cap Cay ala Surf and Turf

Ingredients for 2 servings:

• 2 beef steaks (Black Angus) each 200 g
• n. B. Salt and pepper, red, freshly ground
• 1 tbsp sauce (bulgogi sauce)
• 2 tbsp chili oil
• 6 shrimp(s), raw, peeled, without tail, approx. 22 cm, frozen
• 1 tsp fish sauce
• 1 tsp soy sauce (Kecap Tim Ikan, see appendix)
• 40 g garlic butter, salted
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 20 g spice lily (aromatic ginger)
• 2 small chili peppers, green
• 40 g carrot(s)
• 1 small cauliflower
• 1 small broccoli
• 1 small spring onion(s)
• 350 g water
• 8 g vegetable stock powder
• 120 g Chinese egg noodles (Linguine type)
• 40 g cooking water (from the pasta)
• 2 tbsp sauce (bulgogi sauce)
• 1 tbsp black bean paste, medium hot
• 1 tbsp oyster sauce
• 1 tbsp fish sauce, dark
• 1 tbsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, dark
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

A popular dish not only in Sanur Beach in Bali, Indonesia.

Thaw the steaks and shrimp in the package, then dry thoroughly. Rub the steaks with salt, red pepper, and Bulgogi sauce. Rub the shrimp with the fish and soy sauce. Marinate both until ready to use. For the Cap Cay, peel the onions and garlic cloves. Roughly chop the onions and press the garlic cloves. Cut the washed and peeled chili into thin slices across the grain and finely chop. Cut the washed chili peppers crosswise into thin slices, leaving the seeds on and discarding the stems. Quarter the washed and peeled carrot lengthwise and cut crosswise into approximately 2 cm long pieces. Separate the florets from the cauliflower and broccoli, including approximately 2 cm of the stem, and rinse them. Separate the remaining stems from the stems and rinse them with the stems. Cut off about 2 cm of the bottom of the stalks, peel them, quarter them lengthwise, and cut them crosswise into approximately 2 cm long pieces. Halve the washed spring onion lengthwise and chop them into approximately 2 cm long pieces. For the pasta, bring the water to a boil, dissolve the vegetable stock powder in it, add the egg-wheat noodles, and cook al dente according to the package instructions. Strain, trim the noodles slightly, and fan them out on a fresh tea towel. Set the stock aside for the sauce. Mix all the sauce ingredients in a bowl until smooth. Melt the garlic butter in a pan. Add the prawns over moderate heat and fry until light pink on both sides. Dry both steaks with kitchen paper and brush them all over with chili oil. Place them in the preheated contact grill and grill to your liking (rare, medium, or well-done). Heat the sunflower oil in a large skillet until very hot. Add the carrot, cauliflower, and broccoli pieces and stir-fry for 1 minute. Then add the florets and stir-fry for another minute. Add the onions, garlic cloves, lily of the valley, chili slices, and spring onion and stir-fry for 1 minute. Deglaze with the sauce, add the noodles, and bring to a boil briefly. Place the steaks and shrimp on serving plates. Add the noodle cap cay and garnish with washed flowers and leaves, if desired. Serve and enjoy. A cold beer goes well with this. Attachment: Kecap Tim Ikan, see: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html