Terong Belanda gulung abon dalam Sambal kedondong

Ingredients for 2 servings:

• 1 large eggplant(s), purple, not too slim
• n. B. Palm oil, premium quality
• n. B. toothpick
• 300 g minced chicken, finely ground
• 2 slices of dry white toast
• 2 m.-sized eggs
• 6 g instant chicken broth
• 1 small carrot(s)
• 3 medium-sized garlic cloves, fresh
• 2 tbsp celery leaves, fresh or frozen
• 1 tsp black pepper, freshly ground
• 1 tsp mace powder
• 1 tsp cardamom powder
• 1 tsp sambal oelek
• 4 tbsp palm oil, premium quality
• 1 tsp white sugar
• 2 tbsp tapioca flour
• n. B. Salt and pepper to taste
• 100 g smoked pork shoulder
• 14 green beans
• ½ tomato pepper, red
• 1 m.-sized carrot(s)
• 1 bell pepper(s), red
• 4 Pepper, red, long
• 1 golden plum(s) (Ambarella fruit, Kedondong)
• 4 small onions, red
• 4 medium-sized garlic cloves, fresh
• 2 small chili peppers, green
• e.g. red pepper(s), the remains of the filling
• 1 tbsp palm oil, premium quality
• 4 m.-large tomato(s), fully ripe
• 1 carrot(s)
• n. B. Leftovers (vegetable leftovers) from the filling
• 1 golden plum(s) (Ambarella fruit, Kedondong)
• 200 g orange juice
• 1 tbsp tapioca flour
• 1 tbsp rice wine, Chinese (Arak Masak)
• 2 tbsp butter for the mold
• Instant beef broth, to taste
• Black pepper, freshly ground, to taste
• Mace powder, to taste
• Red bell pepper(s), for garnishing
• Flowers and leaves for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Eggplant rolls with seasoned chicken and vegetable filling in a spicy ambarella sauce. Recipe from Bali, Indonesia.

This recipe is designed for 14 roulades. Cut the white bread into small cubes. Crack the eggs, whisk them with the instant chicken stock, and pour over the white bread. Wash and peel the carrot, then slice into julienne strips. Crush the garlic cloves. Wash the fresh celery leaves, shake them dry, pick them off, and chop them. Knead the white bread cubes into a paste and place them in a mixing bowl with the minced chicken. Add all ingredients, from carrot to sugar, and mix until smooth. Now add the tapioca flour in portions and stir in. Season to taste and let it sit, covered, in the refrigerator for 30 minutes. Meanwhile, wash the eggplant and trim both ends. Using an adjustable slicer or a bread slicer, slice the eggplant lengthwise into 3 mm thick slices. Discard the outer layers. You will need 14 layers. Place these in salted water and debitter for 15 minutes. Then let them dry in fresh tea towels. In a suitable sized pan, fry the eggplant slices in the palm oil until brown on both sides. Set aside. Prepare the ingredients for the rest of the filling. Cut the smoked meat into thin slices and cut these into 14 x 3 = 42 strips of approximately 5 cm in length. Wash the green beans and cut them into 5 cm strips. You will need 28 pieces. Wash the red bell pepper, cut them into strips and cut them into 5 cm strips. You will need 14 x 2 = 28 strips. Wash the chili peppers, halve them lengthwise, remove the stems and seeds, and cut the halves into 5 cm pieces. You will need 14 pieces. Wash the ambarella fruits, snip off both ends, peel, trim off the flesh, and cut into thin strips. You will need 14 x 3 = 42 strips. Wash the carrot, snip off both ends, peel, halve lengthwise, and cut crosswise into 5 cm pieces. Cook for 10 minutes, let cool, and then cut lengthwise into 28 pieces. For the sauce, trim both ends of the onions and garlic, peel, and roughly chop. Wash the small green chilies, cut them into thirds crosswise, and discard the stems. Lightly chop the remaining red bell pepper. Wash the tomatoes, remove the stems, quarter them lengthwise, remove the green core, and halve the tomatoes crosswise. Wash the carrot, trim both ends, peel, halve lengthwise, and cut crosswise into 2-3 mm thick slices. Wash the ambarella fruits, trim both ends, peel, trim the flesh, and cut into small pieces. Heat the oil in a pan and roast the carrot pieces for about 2 minutes. Then add the onions, garlic, and bell peppers and roast until the onions are translucent. Deglaze with the orange juice, remove from the heat, and let cool slightly. Place the sauce in a blender along with the tomatoes and ambarella pieces and blend roughly on the lowest setting for 30 seconds, then blend finely on the highest setting for 1 minute. Return the sauce to the pan along with the remaining vegetables and simmer with the lid on for 3 minutes. Combine the tapioca flour and rice wine until smooth and stir in. Bring to a boil briefly, remove from the heat, and set aside. Butter a suitably sized baking dish and spread about a third of the sauce on the bottom of the dish. For the filling, place an eggplant slice lengthwise in front of you. First, spread a portion of the chicken mixture onto the slice, then the toasted bacon, and then the appropriate amount of each ingredient on the bottom half of the slice. Roll them tightly from bottom to top, securing the rolls with a toothpick if necessary. Place the rolls in the baking dish. Once all the roulades are in the dish, pour the rest of the sauce over them. Bake the roulades on the middle rack of a preheated oven to 200°C (400°F) for 5 minutes. Then reduce the temperature to 170°C (350°F) and continue baking until the sauce begins to boil. Remove, garnish, and serve hot. Serve with white rice, spicy Hong Kong cucumber pieces, and a leaf salad.