Tamie goreng Cap Cay Seafood ala Taman Griya

Ingredients for 2 servings:

• 200 g seafood, mixed, frozen
• 200 g Chinese egg noodles, curly
• 1 liter of frying oil, fresh
• 4 tbsp palm oil
• 40 g carrot(s)
• 40 g cauliflower, fresh
• 60 g fresh leaf spinach, alternatively chard or pak choi
• 250 g fish fillet(s), white, halibut or similar
• 1 tbsp salt
• 1 tsp glutamate
• ½ tsp white pepper, finely ground
• 1 egg white
• 2 medium-sized garlic cloves, fresh
• 100 g water, ice cold
• 1 tbsp lemon juice
• 250 g flour (sago flour)
• 50 g wheat flour type 405
• 1 ½ liters of water, for cooking
• 1 tsp salt
• 2 tbsp fish sauce (kecap ikan)
• 3 tbsp orange juice
• 4 tbsp fish stock
• 1 tsp, levelled sugar
• 2 tbsp rice wine, alternatively Arak Masak
• 1 tsp tapioca flour
• n. B. Chicken broth, instant, to taste
• 2 tbsp soy sauce, sweet
• 1 small red chili pepper(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Crispy fried noodles with vegetables, seafood, and fish bakso. Recipe from Lombok, Indonesia.

For the balls, freeze the fish fillet. Thaw the seafood. Wash the vegetables and chop into bite-sized pieces. Peel and squeeze the garlic. Cut the fish fillet into pieces and puree it with the garlic, lime juice, egg white, and pepper in a blender with half of the ice water. Transfer to a bowl, add the sago and wheat flour, and 1 tablespoon of the palm oil; mix into a smooth dough. Add more of the remaining ice water if desired. Cover and let mature in the refrigerator for 30 minutes. For the optional sambal, wash the chili and cut into thin rings, discarding the stem. Mix the rings and seeds into the soy sauce. Heat the water, add the salt, and 2 tablespoons of the palm oil. Form the fish mixture into small dumplings and drop them into the simmering water. When they float to the top, remove them with a slotted spoon and refresh in cold water. Cut eight bakso into thick slices. Freeze any unused bakso and use it in many other baksi ikan recipes. Mix the ingredients for the sauce, season to taste, and set aside. Freeze the remaining fish stock in an ice cube tray. Soak the noodles in cold water for one minute. Remove using a sieve and drain well. Heat the frying oil to 200 degrees Celsius. Stir-fry the carrots and cauliflower with 1 tablespoon of palm oil in a hot pan for three minutes. Add the seafood and bakso slices, stir-fry briefly, then deglaze with the sauce and stir in the spinach. Cover the Cap Cay seafood to keep warm. Place the noodles in the sieve in the hot frying oil and fry for a few seconds until light brown and crispy. Divide between serving plates. Pour the Cap Cay seafood and its sauce over the noodles and serve hot (optionally with the sambal).