John Myers
Contents
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Ingredients
For the marinade:
- 6 tbsp Sunflower oil
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Kecap Tim Ikan
- 1 tbsp Sambal Bangkok ala Siu
For the flower rice:
- 70 g Basmati rice, dry
- 125 g Water
- 2 g Chicken broth, Kraft bouillon
- 2 Eggs, size M
- 1 pinch Salt
- 1 pinch Black pepper, fresh from the mill
- 2 tbsp Sunflower oil
- 20 g Carrot, diced, fresh or frozen
For the sauce:
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 3 tbsp Honey, yellow
- 1 tbsp Rice wine vinegar, clear, mild
- 1 tbsp Rice wine vinegar, black (e.g. from Narcissus)
- 1 tbsp Lime juice, fresh
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 1 tsp Sambal Bangkok ala Siu
- Rest of the marinade, (see preparation)
For the vegetables:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 1 small Carrot
- 1 smaller Chilli, green, fresh or frozen
- 0,25 medium-sized Sweet peppers, red
- 60 g Pineapple, in pieces (small can)
To extinguish:
- 30 g Coconut water
- 1 tbsp Pineapple juice, can
- 2 Pinches Chicken broth, Kraft bouillon
To garnish:
- 20 g Mongoose seedlings, fresh, washed
Instructions
- Wash the rice, strain and drain well. Add the water and bring to the boil. Add the chicken broth, stir with the rice and simmer with the lid on for about 12 minutes. Remove from heat, mix briefly and leave to mature with the lid on for 30 minutes.
- Freeze the fresh chicken breast a little, let frozen food thaw. Cut across the grain into approx. 1 cm thick slices. Cut this into approx. 2 cm wide strips and cut in half crosswise. Mix the ingredients for the marinade and use them to marinate the chicken.
- Wash the frisée salad and line 2 serving dishes with the leaves. Cut 8 balls from a fresh papaya.
- Open the eggs in a sufficiently large container, add a pinch of chicken stock and pepper and whisk until homogeneous. Heat a medium-sized pan, add 1 tbsp of the sunflower oil and let it get hot. Fry the beaten eggs into scrambled eggs and leave to cool. Chop up larger pieces.
- Cut a 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Freeze the remaining cubes. Weigh frozen goods and allow to thaw.
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
- Cut a quarter lengthways from the washed, red pepper with 2 slices and remove the seeds. Cut this lengthways into approx. 1 cm wide strips and then crosswise into approx. 2 cm long pieces. Chop the pineapple pieces to the size of a hazelnut.
- Strain the meat and keep the marinade for the sauce.
- For the sauce, dissolve the tapioca flour in the rice wine. Mix in the remaining ingredients. For the broth to deglaze, mix the ingredients and keep them ready.
- For the flower rice, fluff up the cooked rice. In a sufficiently large pan, heat 1 tablespoon of the sunflower oil, add the diced carrots and stir-fry for 1 minute, add the rice and the scrambled ice and mix everything well. Fry for 3 minutes with the lid on, then place portioned in the middle of the serving plate.
- Heat the sauce in a saucepan, bring to the boil briefly, mix well and then keep warm with the lid on.
- For the Cap Cay, heat a wok and add 2 tablespoons of the sunflower oil and let it get hot. Add the first 4 ingredients from the vegetables and stir-fry until the onions are translucent. Add the remaining ingredients and stir-fry for 2 minutes.
- Deglaze the vegetables and remove them from the wok, add 2 tablespoons of the sunflower oil and stir-fry the pieces of meat for 2 minutes and distribute them on the serving bowls. Drizzle the sauce over the meat and rice. Garnish with the papaya balls and mung seedlings, serve warm and enjoy.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
Nutrition
Serving: 100gCalories: 17kcalCarbohydrates: 3.4gProtein: 0.4gFat: 0.1g
