27 May 2024
Crispy noodles with Cap Cay and Babyribs Sanur Beach. - recipe - photo: evelyn
Crispy noodles with Cap Cay and Babyribs Sanur Beach.- recipe - photo: evelyn

Crispy noodles with Cap Cay and Babyribs Sanur Beach.

70 min. total time

Ingredients for 2 portions

10 Pcs Baby back ribs (fresh, meaty cut, approx. 600 g)
2 Pcs Chilies (small, red)
30 g Ginger (fresh or frozen)
4 Stalks Lemongrass (fresh)
1 Tbsp Oyster sauce
200 g Tomato juice
500 g Water
15 g Chicken stock
10 g Shrimp paste (see note)
1.5 L Frying oil (fresh)

Ingredients for Cap Cay

Preparation

  1. Separate the fresh baby back ribs or thawed frozen ribs into individual bone pieces, wash and boil in sufficient salted water for 5 minutes. Drain, rinse and dry.
  2. Meanwhile, wash the chilies, slice crosswise into thin rings, leaving the seeds intact and discarding the stems. Wash and peel the fresh ginger. Wash the lemongrass, remove the hard core at the bottom, discard the brown and wilted leaves, and use only the white or white-green parts. Slice crosswise into thin slices. Remove outer green leaves if necessary. Weigh frozen ribs and thaw.
  3. Then bring chilies, ginger, oyster sauce, lemongrass, tomato juice, water and chicken broth to a boil. Mix in the crumbled shrimp paste. Add the washed baby back ribs and simmer covered for 45 minutes.
  4. Meanwhile: Bring water to a boil for blanching and dissolve the mushroom soup seasoning in it.
  5. Cut the required amount of small cauliflower florets with about 2 cm stems from the washed cauliflower. Rinse the florets well and blanch in boiling water for 1 minute.
  6. For the Cap Cay, trim the onions and garlic cloves at both ends, peel and roughly chop. Wash, peel and cut the fresh ginger into approximately 4 cm long pieces. Slice the pieces lengthwise into thin slices and then chop into strips. Process the strips into very small cubes. Unused cubes can be frozen. Weigh and thaw frozen ingredients.
  7. Slice the washed chili crosswise into thin slices, leaving the seeds intact and discarding the stem. Cut a 3 cm long piece from the top of a carrot, wash, peel and cut lengthwise into approximately 4 x 4 mm thin sticks. Trim both ends of the washed green beans, remove any strings if present. Cut crosswise into approximately 3 cm long pieces and blanch for 3 minutes.
  8. Diagonally cut the washed peppers into approximately 5 mm wide pieces. Leave the seeds, discard the stems. Make a 4 cm wide cut in the washed pepper. Remove the partitions and seeds. Chop the strip crosswise into approximately 1 cm wide strips. Rinse the baby corn, drain well, and cut into bite-sized pieces.
  9. Use only flawless leaves for the cabbage. Wash the leaves. Use the middle ribs only if they do not taste bitter. Remove the ribs and cut them crosswise into 3 cm lengths. Halve thicker pieces lengthwise. Cut the leaves into approximately 2 x 3 cm pieces. Keep ribs and leaves separate.
  10. Remove the baby back ribs from the broth with a slotted spoon and drain well. Remove any attached solid particles. Strain 140 g of the broth and set aside for the BBQ sauce, use the rest elsewhere. Discard any remaining ingredients in the sieve.
  11. Mix the BBQ sauce, tomato paste, and honey together with the broth (as above) and simmer in a smaller pot until creamy, then keep warm covered. Stir in the rice wine before use.
  12. Remove 360 g of the blanching water and bring to a boil. Add the egg noodles and cook until al dente. Drain and reserve the cooking water. Heat the sunflower oil in a 20 cm pan and add the noodles. Fry the noodles on both sides until light brown over medium heat with the lid on.
  13. Heat the frying oil in a deep fryer to 200 degrees Celsius.
  14. Also, wash the grapes and set aside.
  15. To deglaze, mix the weighed noodle cooking water, sweet and sour bean paste, oyster sauce, tomato paste, and rice wine in a bowl and set aside.
  16. In a wok, heat the sunflower oil until very hot. Add onions, garlic, ginger, chili, and carrot and stir-fry for 1 minute. Add green beans, cauliflower florets, peppers, bell pepper, baby corn, and cabbage stems and stir-fry for 3 minutes. Add cabbage leaves, toss briefly, and deglaze with the prepared sauce. Reduce heat and simmer covered for 1 minute.
  17. Brown the dried baby back ribs in 2 portions in the hot frying oil (be careful of splattering).
  18. Cut the browned noodles into bite-sized pieces with a cutting board and a kitchen cleaver or chef’s knife, and place in serving bowls. Add the Cap Cay and baby back ribs, drizzle the ribs with the BBQ sauce. Garnish with grapes, serve hot and enjoy.

Nutrition score

kcal
1.665

fat
53,16 g

protein
210,79 g

carbs
176,84 g

70 min. total time | min. preparation time | Schaumlöffel

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500 g Water
12 g Mushroom seasoning (homemade, granules)
60 g Cauliflower florets
30 g Onions (small, red shallots)
10 g Garlic cloves (fresh)
10 g Ginger (fresh or frozen)
1 Pcs Chili (small, green, fresh or frozen)
40 g Carrot
10 g Green beans (fresh, green)
4 Pcs baby corn cobs (canned)
1 Pcs Pepper (red, long, mild)
2 Pcs Cabbage leaves
40 g Bell pepper (red)
120 g Pasta cooking water (see preparation)
4 Tbsp Oyster sauce
1 Tbsp Sweet and sour bean paste
1 Tbsp Dark rice wine
3 Tbsp Sunflower oil