Ingredients: rice, 1 onion, 3 garlic cloves, 1 teaspoon ginger powder, 2 teaspoons chili jam, 1 teaspoon shrimp paste, 250 grams diced bacon, 1 can corned beef, 1 tablespoon brown sugar, 2 tablespoons tomato ketchup, 1 tablespoon sweet soy sauce, 1 salt tablespoon soy sauce, 2 eggs, 1 leek,
Number of persons: 4
Cook the rice according pack instructions. Let the rice cool. Make a paste in a food processor of 1 onion, 3 garlic cloves, 1 teaspoon ginger powder, 2 teaspoons chili jam and 1 teaspoon shrimp paste. Leave the food processor on until you have a smooth paste. Bake in a hot wok 250 grams diced bacon until almost crisp. Add the paste and fry for about 1 minute. Add 1 can diced corned beef. Add 2 tablespoons tomato ketchup, 1 tablespoon brown sugar, 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 it aside. Fry in hot oil 1 sliced leek. Beat 2 eggs. Spoon the eggs through the cold rice. Make sure the egg is everywhere. Stir the rice through the leek. Bake until the rice is dry. Add the corned beef mix. Bake for 10 minutes while stirring until the rice is dry.
2 tablespoons sweet soy sauce, 2 tablespoons tomato ketchup, 1 tabelspoon chili sauce, garlic powder, 2 chicken breasts,
Make a marinade of 2 tablespoons sweet soy sauce, 2 tablespoons tomato ketchup, 1 tablespoon chili sauce and a little garlic powder. Cut 2 chicken breasts into cubes and add for at least an hour in the marinade. Fry the chicken satay brown in hot oil. Enjoy!