Two-faced noodles with eggplant and pork

Ingredients for 2 servings:

• 300 g water
• 6 g chicken broth, granulated
• 120 g linguine
• 2 tbsp frying oil
• 300 g pork schnitzel
• 1 liter of water
• 1 tbsp, heaped salt
• 2 tsp citric acid, alternatively 4 tbsp lemon juice
• 1 large eggplant(s)
• 2 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp Tabasco
• 1 tbsp, heaped wheat flour type 405
• 1 tbsp rice wine (Arak Masak)
• 2 eggs, size M
• 2 pinches chicken broth, granulated
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 2 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp tomato juice
• 2 tbsp orange juice
• 1 tbsp light fish sauce (kecap ikan)
• 2 m.-large tomato(s), fully ripe
• 6 balls of honeydew melon, cut out

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

A spicy menu of Cantonese cuisine, on the left the main course, on the right the side dish and the fruit as garnish.

Mix the ingredients for the marinade and have them ready. Wash the eggplant, trim each end about 2 cm, and first cut a 6 mm thick slice lengthwise (using a bread slicer) and discard. Then cut 4 more slices, each about 8 mm thick, lengthwise. Immediately place in the brine for about 30 minutes. Weigh them down with a plate. Mix the ingredients for the marinade. Cut the cutlets across the grain into strips about 2 cm wide. If they are longer than 4 cm, cut them in half. Place in the marinade and marinate for 30 minutes at room temperature, stirring occasionally. Mix the ingredients for the batter until smooth. Add the tomatoes for garnishing and the honeydew melon balls. Rinse the four eggplant slices thoroughly and place them between a fresh tea towel until dry. Heat the frying oil to 180 °C. Heat the water for the tagliatelle pasta, dissolve the chicken stock in it, break the tagliatelle pasta into smaller pieces and cook for 3-4 minutes until al dente. Strain, reserving some of the pasta water and fry the pasta in a pan with 2 tablespoons of the oil until light brown on both sides. Mix the ingredients for the sauce with 20 ml of the pasta water and bring to a boil briefly, then simmer gently. Add the meat from the marinade to the batter in batches and fry individual strips with a fork until light brown and place on the serving plates. Then halve the fried noodles vertically and place next to the meat. Dip the eggplant slices in the batter and fry until golden brown. Place on the pasta, drizzle with the sauce, garnish, serve and enjoy. Attachment: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html