Kuah Sayuran Istimewa Dengan Broccoli

Summary

Ingredients

• 0.25 ¼ large onion (s), brown
• 1 medium potato (s)
• 1 medium carrot (s)
• 0.25 ¼ chayote (s), alternatively green kohlrabi
• 150 g cucumber (s), approx.
• 2 medium peppers, red
• 0.25 ¼ tomato peppers, red
• 200 g broccoli, approx.
• 20 pea pods, very young, green
• 5 small chillies, green
• 1 spring onion (s)
• 20 g iner, fresh or frozen
• 2 medium clove (s) garlic, fresh
• 4 tablespoon deep-frying oil
• 600 g water
• 1 tablespoon, heaped tomato paste
• 2 tablespoon tamarind syrup
• 2 tablespoon soy sauce, light
• 2 tablespoon chicken broth, instant
• 1 tablespoon sesame oil
• 2 tablespoon, leveled tapioca flour or corn starch
• 2 tablespoon rice wine vinegar (Arak Masak)
• 2 tablespoon lime juice

Also: (to taste)

• Chicken broth, instant
• Pepper, black, freshly ground
• Macis, alternatively freshly grated nutmeg

To garnish:

• Dill, fresher
• slice cucumber (s)
• Flowers and leaves

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Instructions

1. Peel the onion and cut into pieces. Heat 4 tablespoons of deep-frying oil in a 3-liter saucepan and roast the onions until they get color. In the meantime, wash and peel the potatoes. Cut the potato into 2 cm pieces. Add these to the onions and roast them. Cut off both ends of the carrot and cut the carrot into French fry-like sticks. Add these to the onions and roast them. Peel the chayote and cut like the carrots. Put the chayote in the casserole, mix in and roast. Wash and peel the cucumber and pepperoni, cap both ends, cut in half lengthways, remove the grains and cut diagonally into 8 mm thick slices. Wash the pepper, cut off a quarter, core and cut into strips. Cut these strips diagonally into pieces approx. 1 cm wide. Put the cucumber, the pepperoni and the paprika pieces in the casserole and roast.
2. Heat the 600 g water, dissolve the tomato paste, tamarind syrup, light soy sauce and chicken broth in it. Deglaze the roasted ingredients in the casserole with it, add the sesame oil and continue to simmer.
3. In the meantime, wash the broccoli. Peel the stem, cut it into bite-sized pieces and place in the casserole. Wash the leaves, cut them into small pieces and place them with the florets. Wash the pea pods, cut off both ends, remove any thread on both sides and cut the pods in half crosswise. Add the pea pods to the broccoli florets.
4. Wash the small, green chillies. Use 4 of them without dismantling and with a handle, 1 of them cut across into thin rings. Put half of it in the casserole with the grains. Cut the white part of the spring onion diagonally into 2 cm thick slices. Cut the green part into thin rings. Provide both. Wash and peel the ginger, cut thin slices and cut them into thin sticks (silk threads). Put the silk threads in the casserole.
5. When the potatoes are cooked, add the prepared ingredients, press in the garlic cloves with a press, mix in and simmer for 4 minutes.
6. Mix the tapioca flour with the arak until lump-free. Add the lime juice and mix in. Add the mixture to the vegetables, tablespoon at a time, and let thicken. The sauce should have a binding, but not be a mush, but rather remain thin.
7. Season the dish with the ingredients mentioned in the list of ingredients, distribute on the serving plates, garnish and serve.

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