Indonesian Recipes (Bali, Java) - Transparent Noodles with Mixed Vegetables, Chicken and Fish Ball Recipe

Ingredients

• about 250 g/9 oz mung bean noodles

• 1/2 cup dried mu' erh mushrooms

• 1/2 cup dried lily flower buds

• 1/2 cup sugar peas

• 1/2 cup thinly sliced chopped carrots

• 1/2-1 leak

• 1 whole cooked chicken breast fillets

• 2 cloves garlic

• 1/2 cup rice straw mushrooms (preserved)

• 1/2 cup asparagus tips

• 500 ml/17 fl oz (2 1/4 cups) chicken stock (broth)

• 50 ml/1 1/2fl oz (3 tablespoons) rice wine

• pinch of sugar

• 1 tablespoon tapioca flour oil 

For the fish balls:

• 1 cup prawns, or about 250 g/9 oz fillet of fish

• 1 egg

• salt 

• pepper

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Method:

1. Soak the lily flowers, transparent noodles and mu'erh-mushrooms separately (the transparent noodles should be soaked in hot water). Blanch the sugar peas and pieces of carrots. Cut the chicken breasts into wafer-thin slices.

2. For the fish balls, finely chop the prawns or fish, season with salt and pepper and stir in the egg. Reserve 2 tablespoons forcemeat and form the rest into little balls.

3. Cook in boiling water. Simmer until they rise to the surface of the water­which means they are ready. Take out of the water. Peel the cloves of garlic and cut into thin slices.

4. Heat 1 tablespoon of oil in a wok or deep saucepan and fry the garlic until golden brown. Briefly stir-fry the other ingredients (vegetables, chicken and fish balls) in the wok or pan.

5. Add the chicken stock and heat up again. Season with a dash of rice wine and season. Add the 2 tablespoons of reserved forcemeat.

6. Stir a little water into the tapioca flour and add to the ingredients in the wok, stir and allow to thicken. Pour over the drained transparent noodles.

 Tip: Instead of transparent noodles, wide egg noodles or rice noodles may be used.