Tamie Goreng Ayam asam manis pedas

Ingredients for 2 servings:

• 120 g Chinese egg noodles, curly (2 strips)
• 1 liter refined peanut oil (for frying the noodles)
• 250 g chicken breast fillet(s)
• 1 slice(s) toast bread, white, dry
• 1 m.-sized eggs
• 4 g instant chicken broth
• ¼ m.-sized carrot(s)
• 2 m.-sized garlic cloves, fresh
• 2 tbsp celery leaves, fresh or frozen
• 1 small chili pepper(s), green
• ½ tsp black pepper, freshly ground
• 1 pinch of mace powder
• 1 pinch of cardamom powder
• 1 tsp glutamate, high purity
• 4 tbsp palm oil, premium
• 1 tsp white sugar
• 20 g tapioca flour
• 4 g baking powder
• 1 liter of water to cook the balls
• 1 tbsp salt
• 4 tbsp oil (to prevent the water from foaming over)
• 8 small cauliflower florets
• 10 slices of carrot
• 10 pea pods, young, green
• 8 green beans, fresh or frozen
• 2 leaves white cabbage, fresh
• 2 tbsp peanut oil, refined
• 1 m.-large tomato(s), fully ripe
• 5 small onions, red
• 2 m.-sized garlic cloves, fresh
• 1 small chili pepper(s), green
• 15 g ginger, fresh or frozen
• 50 g carrot(s), coarsely grated
• 2 tbsp peanut oil, refined
• 1 tsp fish sauce, light
• 1 tsp rice vinegar, white, Chinese, mild
• 3 tsp apricot jam
• ½ lemon(s), juice
• 4 g instant chicken broth
• 3 tbsp white sugar
• 250 g water (from blanching)
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 5 g butter, unsalted
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Crispy noodles with spicy chicken meatballs in a sweet, sour, and spicy sauce. Recipe from Lombok, Indonesia.

For the chicken balls: Chop the chicken into walnut-sized pieces and freeze slightly. Cut the white bread into small cubes. Crack the egg, whisk it with the instant chicken broth, and pour it over the white bread. Wash and peel the carrot and slice it into short julienne strips. Squeeze the garlic cloves and wash the fresh celery leaves, shake them dry, and chop them. Knead the white bread cubes into a paste. Process the frozen chicken into minced chicken using a meat grinder with a fine-cutting disc. Place it in a mixing bowl with the white bread mixture. Add all ingredients, from carrot to sugar, and mix until smooth. Gradually add the tapioca flour and stir in. Cover and refrigerate until ready to use. Rinse the dry, curly egg noodles with cold water in a sieve for about 30 seconds and set aside in the sieve. For the vegetables: Bring 1 liter of water to a boil in a large pot. Add the salt and reduce the heat slightly. Prepare all the vegetable ingredients until bite-sized and blanch in the water, then remove the water. Set the water aside for later use. For the Asam Manis sauce: Cut the tomato into eighths lengthwise and thirds crosswise. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the small green chili, cut it lengthwise, and remove the seeds. Cut it crosswise into thin strips. Discard the stem and seeds. Wash the fresh ginger, peel it, and thinly slice it, then chop the slices. Wash the carrot, trim both ends, peel it, and coarsely grate it. Heat a medium-sized pan, add the peanut oil, and let it heat through. Add the onions and garlic and fry until translucent. Add the grated carrot and stir-fry for 1 minute, then add the chopped tomatoes, green chili threads, and ginger. Stir-fry for another minute. Deglaze with half the water and remove from the heat. Combine all the ingredients for the asam manis sauce, from tomatoes to water, in a suitable saucepan and simmer with the lid on for about 20 minutes. Strain gently without straining, return the liquid to the pan, and bring back to a boil. Discard the boiled and strained liquid. Mix the tapioca flour and rice wine together and stir into the simmering asam manis sauce. Stop the process when the asam manis sauce begins to thicken. Season the asam manis sauce to taste, then add the butter and set aside. Bring the remaining water from the blanching process back to a boil. Add the salad oil and reduce the heat. Now mix the baking powder into the raw dumpling mixture. Form the dumpling mixture into balls and cook them in the simmering broth. When the balls float to the top, let them rest for a while, then remove them from the water and set aside. Heat a wok, add the peanut oil, and heat until hot. Meanwhile, heat the sauce but do not boil. Quarter the chicken balls and arrange them on serving plates. Fry the noodles in 180°C oil until crispy but not brown, and place them on serving plates. In a medium-sized pan, briefly roast the blanched vegetables with the peanut oil, then add the chicken pieces. Stir-fry for about 30 seconds. Add about 4 tablespoons of the asam manis sauce, mix, and immediately serve. Pour about half of the asam manis sauce over the sides of the noodles. Transfer the rest to a saucepan and serve.