Sweet potatoes with pak choi in spicy sauce

Ingredients for 3 servings:

• 360 g water
• 7 g broth powder (mushroom bouillon, granules)
• 150 g basmati rice
• 210 g sweet potatoes, peeled
• 5 tbsp lemon juice
• 250 g water
• 270 g pak choi
• 4 m.-sized tomatoes
• 5 small onions, red
• 4 medium-sized garlic cloves
• 10 g ginger
• 2 Pepper, red, long, mild to medium hot
• 1 tbsp shrimp, red, dried
• 5 g shrimp paste (Asialaden, Sambal Belacan)
• 60 g coconut milk, 24% fat content
• 1 tbsp oyster sauce
• 2 tbsp sesame oil, dark
• 1 tsp chicken broth powder
• n. B. Chicken broth powder
• n. B. Pepper, red, freshly ground
• 1 Pepper, red, long, mild
• 3 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

This dish is served with rice. Recipe from the Nonya kitchens in Malaysia.

For the rice, bring the water to a boil, dissolve the mushroom bouillon granules in it, and stir in the basmati rice. Cover and simmer gently for 12 minutes. Leave to stand for about 25 minutes without opening the lid. Peel the washed sweet potato and immediately rub each cut surface with lemon juice. Cut the sweet potato into bite-sized pieces. Mix the remaining lemon juice with the water and add the sweet potato pieces to the lemon water. Simmer for a good 25 to 30 minutes. Rinse the washed bok choy and cut off the bottom to expose the leaves. Cut the leaves crosswise into 6 cm long pieces, blanch for 3 minutes, strain, and set aside. For the sauce, wash the tomatoes, peel them, quarter them lengthwise, remove the green and white stem ends, and cut the quarters crosswise into thirds. Peel and roughly chop the onions, garlic cloves, and ginger. Cut the washed peppers crosswise into approximately 1 cm long pieces. Leave the seeds and discard the stems. Combine all sauce ingredients in a blender and blend at full speed until smooth. Transfer the puree to a saucepan and simmer over moderate heat for 10 minutes. Season to taste with chicken stock and red pepper. To garnish, split the washed peppers in half, remove the seeds, and discard the light-colored ribs. Slice crosswise into thin strands. To serve, drain the sweet potatoes and mix them into the sauce. Divide among serving bowls. Add the bok choy leaves. Place the rice onto serving plates using a hemispherical bowl. Garnish with the pepper strands, drizzle with sesame oil, serve, and enjoy.