Nasi KornetIngredients: rice, 1 onion, 3 cloves garlic, 1 teaspoon ginger, 2 teaspoons chili jam, 1 teaspoon shrimp paste, pepper, 250 grams diced bacon, 1 can corned beef, 2 teaspoons brown sugar, 2 tablespoons tomato ketchup, 1 tablespoon sweet soy sauce, 1 tablespoon salt soy sauce, 2 eggs, 1 leek,
Number of persons: 6
Cook the rice according to pack instructions. Let the rice cool. Create a bumbu in a blender with 1 onion, 3 garlic cloves, 1 teaspoon ginger, 2 teaspoons chili jam, 1 teaspoon shrimp paste and a little pepper. Let the blender run until it is smooth.
Bake in a hot wok 250 gram diced bacon until almost crisp. Add the bumbu and cook 1 minute. Add 1 can sliced corned beef. Mix in 2 tablespoons tomato ketchup, 1 tablespoon sweet soy sauce and 1 tablespoon salt soy sauce. Bake until the corned beef has become smooth. Scoop it from the pan and keep aside.
Bake in hot oil 1 sliced leek. Whisk 2 eggs. Spoon the eggs into the cold rice. Make sure the egg is everywhere. Stir the rice with the leeks. Bake until the rice is dry. Add the corned beef mixture. Bake for 10 minutes, stir until the rice is dry.
Ingredients: 1 kilo chicken breast, dash of sweet soy sauce, dash of tomato ketchup, 2 garlic cloves,
Number of Satay: 15
Cut 1 kilo chicken breast into cubes. Mix a dash of sweet soy sauce with a dash of tomato ketchup and 2 chopped garlic cloves. Spoon the chicken cubes through it. Put everything in a tightly sealed container and let it marinate overnight in the refrigerator. Thread the chicken cubes on skewers. Bake the chicken satays on the grill. Enjoy!