Sweet potatoes with kailan in spicy sauce

Ingredients for 2 servings:

• 250 g water
• 1 tsp, crushed broth powder (mushroom bouillon, granules)
• ½ tsp turmeric powder
• 100 g basmati rice
• 3 tsp, leveled citric acid, crystalline
• 300 g water
• 180 g sweet potato(s), peeled
• 250 g water
• 1 tbsp sugar, fine
• 1 tsp, leveled salt
• 150 g Kailan (Chinese broccoli), small
• 4 small onions, red
• 3 medium-sized garlic cloves
• 15 g ginger
• 1 small chili pepper(s), green
• 2 Pepper, red, long, mild
• 4 g Asian shrimp paste (Terasi Udang)
• 4 m.-sized tomatoes
• 1 tbsp coriander seeds
• 1 tbsp sugar, fine
• 2 tbsp lemon juice
• 60 g coconut milk, 24% fat content
• 20 g coconut water
• 1 tbsp oyster sauce
• 2 tbsp fish sauce, light
• 4 stalks of lemongrass
• 2 cinnamon sticks, each approx. 8 cm
• 16 grapes, dark, seedless
• 2 Pepper, red, long, mild to medium hot
• n. B. flowers

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

A main course served with yellow rice upon request. Recipe from Bali, Indonesia.

For the rice, bring the water to a boil, dissolve the mushroom stock and turmeric powder in it, and stir in the basmati rice. Cover and simmer gently for 12 minutes. Remove from the heat and let it ripen for 25 minutes without removing the lid. The protective bath prevents the sweet potato from developing dark spots (oxidation) after peeling. Dissolve the citric acid in the water. Peel the washed and scrubbed sweet potatoes. Immediately rub each cut surface with the bath. Cut the sweet potato into bite-sized pieces and place them in the protective bath. Bring the water to a boil. Dissolve the sugar and salt in it. Add the rinsed sweet potato pieces to the boiling water and cook for 25 to 30 minutes. Clean the kailan and blanch for 2 minutes. Line the serving dish with half of it. Reserve the other half. For the sauce, peel and roughly chop the onions, garlic cloves, and ginger. Cut the washed chili pepper into thirds and discard the stem. Cut the washed peppers into 1 cm pieces. Crumble the shrimp paste. Quarter the washed tomatoes lengthwise, remove the white-green stem ends, and cut the quarters crosswise into thirds. Roast the coriander seeds in a small pan until fragrant. Now place almost all ingredients—from onions to fish sauce—in a blender and puree at the lowest speed for 1 minute. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the lower, white parts. Cut these into approximately 6 cm long pieces. Pound the bottom 4 cm of the pieces with the back of a knife. The stems should break open at the bottom but remain intact. Set aside along with the cinnamon sticks. Place the puree in a saucepan. Add the lemongrass and cinnamon sticks and bring the mixture to a simmer over moderate heat. Then simmer for 15 minutes. Meanwhile, halve the washed grapes lengthwise and place in the serving bowls. Wash the bell peppers. Cut one lengthwise on one side, remove the seeds, and cut crosswise into thin strands. Deseed the other in the same way and dice it into small cubes. To serve, remove the cinnamon and lemongrass stalks from the sauce. Strain the cooked sweet potatoes and divide them among the serving bowls. Sprinkle the remaining kailan leaves on top, leaving only four leaves, and finally pour the sauce over them. Decorate with flowers, if desired. Press the rice into a hemispherical dish. Cover two plates with the kailan leaves and place the rice upside down on top. Serve together and enjoy as a main course. Serve with a cold beer. Note: If you replace the shrimp paste, oyster sauce, and fish sauce with 4 tablespoons of mushroom soy sauce, the dish is vegan.