Tamie goreng Cap Cay Ayam ala Sriwidi

Ingredients for 2 servings:

• 400 g chicken breast, fresh or frozen
• 100 g dried Chinese curly noodles
• 1 liter of frying oil
• 1 tbsp soy sauce, sweet
• 2 tbsp soy sauce, light
• 1 tbsp oyster sauce (Saos Tiram)
• 1 tsp rice vinegar, mild, black (Yongghun Laogu)
• 1 tbsp sauce (Sweet and sour Thai sauce No. 3), see my recipes
• 1 tbsp tomato sauce
• 3 medium-sized garlic cloves
• 40 g carrot(s), sliced
• 30 g cauliflower, fresh
• 2 Pepper, red, long
• 40 g sugar snap peas, green, fresh
• 2 leaves white cabbage, fresh
• 2 leaves of pak choi, fresh
• 2 leaves of Chinese cabbage, fresh
• 2 tbsp palm oil, premium quality
• 3 tbsp sauce (Sweet and sour Thai sauce No. 3), see my recipes
• 2 tbsp tomato juice
• 6 tbsp orange juice
• 1 tbsp oyster sauce
• 1 tbsp tamarind syrup
• 2 tbsp marinade (see above, after marinating)
• 20 g fresh ginger
• 1 tbsp glutamate, highly purified (Ajinomoto)
• Instant chicken broth, to taste
• 1 mango(s), fresh, fully ripe
• 1 pinch(s) white sesame seeds
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Crispy noodles with Cap Cay and marinated chicken breast. Recipe from Bali, Indonesia.

Freeze fresh chicken breast in the freezer compartment, then thaw the frozen food. Cut the meat into approximately 1.5 cm thick slices and chop them into bite-sized pieces. Mix the liquid ingredients for the marinade in a sufficiently large bowl. Press in the garlic cloves. Add the chicken pieces, mix, and marinate covered for 1 hour at room temperature, stirring occasionally. Soak the noodles in water for 1 minute, then let them dry in a sieve. Wash the vegetables for the Cap Cay and chop them into bite-sized pieces. Split the chili peppers lengthwise, remove the seeds, and cut the pods diagonally into strings. Mix all the liquid ingredients for the sauce in a small saucepan and bring to a simmer. Wash, peel, and thinly slice the fresh ginger. Halve them en bloc and add them to the sauce. Cover and simmer for 10 minutes. Strain the ginger and press it back into the sauce using a garlic press. Season the sauce with MSG and chicken broth to taste. Drain the marinated chicken pieces thoroughly. Heat the frying oil to 220°C. Heat a pan, add the palm oil, and let it heat up. Add the cauliflower and carrot pieces and stir-fry for 2 minutes, then add the snow peas and hot pepper threads and stir-fry for 1 minute. Reduce the heat and fry the soaked noodles until lightly browned, then divide them between serving plates. Brown the chicken pieces in two batches in the frying oil for 15 seconds. Finally, stir-fry the Cap Cay leaves and the browned chicken pieces together for 1 minute, deglaze with the sauce, and spread the Cap Cay over the crispy noodles. Garnish with the sauce and serve hot. Note: In almost all of Asia (population-wise), reading is unknown, and so you often encounter dishes like Cap Cay with fewer than 10, let’s say, solid ingredients. However, they usually taste unique. These people have the recipes in their heads and work in the kitchen without notes, and if it’s the second chef’s turn tomorrow, working the second shift, it can taste completely different. Cooking and eating are a matter of imagination and taste buds, and that’s a good thing! Otherwise, we’d all be fast-food Mac fans! Recipe for my sweet, sour, and hot sauce: http://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html