John Myers
Contents
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Ingredients
For the marinade:
- 2 tbsp Kecap Tim Ikan
- 2 tbsp Spring roll sauce, China
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 1 tbsp Rice wine vinegar, black (e.g. from Narcissus)
- 1 Egg, size M, just the egg white
- 1 pinch Salt
- 1 tbsp Rice Wine, (Arak Masak)
- 40 g Tapioca flour
For the rice: see appendix
For the vegetables:
- 1 medium size Broccoli
- 3 medium sized Tomatoes, red, fully ripe
- 1 medium sized Carrot
- 4 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 1 Hot peppers, red, long, medium hot
- 3 tbsp Pineapple pieces, (from the can)
For the sauce:
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- Rest of the marinade, (see preparation)
- 60 g Pineapple juice, (from the can)
- 1 tbsp Lime juice
- 1 tbsp Honey, bright
- Salt and black pepper, fresh from the mill, to taste
Instructions
- Prepare the heavenly mandarin blossom rice according to the recipe.
- Freeze the beef lightly and cut it into approx. 2 cm thick slices across the grain. Process this into pieces measuring 2x2x3 cm. Mix the first four ingredients for the marinade and mix well with the pieces of meat. Marinate for 30 minutes, then strain. Use the remaining marinade with the sauce.
- Whisk the egg white with the remaining ingredients for the marinade homogeneously into a dough, mix in the marinated pieces of meat and keep them ready.
- For the sauce, dissolve the tapioca flour in the rice wine and mix in the remaining ingredients.
- When the broccoli is washed, cut the stem 2 cm at the bottom and remove the florets with about 2 cm stem from above. Chop large florets bite-sized. Cut the upper, unwooded handle parts crosswise into approx. 5 mm wide rolls. Peel the stalks that are lignified on the edge and cut across into approx. 5mm thick slices. Keep the stems and florets ready separately.
- Wash the tomatoes, remove the stalks and cut across into 6mm thick slices. Remove the grains. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Blanch the broccoli florets and carrot slices for 3 minutes and place on a larger serving plate with the tomato slices. Put the rice in the middle.
- Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the fresh, red peppers, remove the stem, cut in half lengthways, unfold, core and cut the halves diagonally into pieces about 5 mm wide.
- Heat the deep-frying oil in a deep fryer or wok to 180 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Mix the pieces of beef again briefly and slide them into the hot oil with a fork. Caution: danger of splashing! Remove the light brown pieces with a slotted spoon and drain on paper towels.
- Remove the deep-frying oil from the wok except for a thin film. Put the onions and garlic cloves together in the wok and stir-fry briefly. Add the pepperoni, pineapple and broccoli pieces and stir-fry for 2 minutes. Deglaze with the briefly stirred sauce. Let simmer for 1 minute. Then add the fried pieces of meat and stir-fry very briefly. Place the sauce with the pieces of meat around the rice, serve immediately and enjoy.
Annotation:
- If there are several people, the rice is served in an extra bowl. The arrangement with the beef and broccoli remains unchanged.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Heavenly mandarin blossom rice: Heavenly mandarin blossom rice
