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Ingredients: rice, 1 onion, 1 teaspoon chilli jam, 200 grams minced beef, 1 dash of Worcestershire sauce, 3 tablespoons soy sauce, 300 grams oxheart cabbage,

Number of persons: 2

Cook the rice following pack instructions. Bake 1 chopped onion with 1 teaspoon chilli jam in hot oil untilthe onion is tender. Add 200 grams minced beef and fry it loose and brown. Season with a dash of Worcestershire sauce and 3 tablespoons soy sauce. Add 300 grams sliced oxheart cabbage and stir-fry until the cabbage is soft. Serve the cabbage with the rice. Enjoy!

Ingredients: rice, 1 onion, 1 teaspoon curry powder, 250 grams minced beef, 1 small can of carrots, 1 teaspoon turmeric, 1 tablespoon vinegar, 6 tablespoons sugar, 2 tablespoons tomato ketchup, 75 grams almonds, 100 grams raisins, 200 ml broth,

Number of persons: 4

Cook the rice according pack instructions. Leave it to cool. Fry in hot oil 1 chopped onion with 1 teaspoon curry powder until onion is soft. Add 250 grams minced beef and fry it loose. Then add 1 small can of carrots, 1 teaspoon turmeric, 1 tablespoon vinegar, 6 tablespoons sugar, 2 tablespoons tomato ketchup, 75 grams raisins and 100 grams of almonds and stir fry 2 minutes. Then add 200 ml stock and let it simmer for about 5 minutes. Finally, add the cooled rice, stir and warm all well. Enjoy!

Ingredients: rice, 1 onion, 250 grams minced beef, chilli powder, 1 red pepper, 1 garlic clove, 175 ml chicken stock, 2 teaspoons cornstarch, 1 tablespoon water, 2 tablespoons soy sauce, basil,

Number of persons: 2

Cook the rice according pack instructions. Fry in hot oil 1 sliced onion until it is brown. Add 250 grams minced beef with chilli powder to taste and fry the minced beef brown and loose. Then add 1 thinly sliced red pepper and 1 minced garlic clove. Stir-fry 5 minutes along. Then add 175 ml chicken stock and bring it to the boil and let it thicken to half. Stir 2 teaspoons cornstarch with 1 tablespoon water to a paste. Stir the cornstarch-paste with 2 tablespoons soy sauce and bind the sauce. At last add some basil to it. Serve with the rice. Enjoy!

Babi Pangang
Ingredients: 600 grams pork steaks, ground coriander, Chinese five spice, nutmeg, 100 ml sweet soy sauce, 200 ml oil, dash of lemon juice, 2 garlic cloves, salt, pepper,

Cut 600 grams pork steaks into strips. Cook the pork steaks briefly in boiling water gently about 2 minutes. Let the pork steak slices cool and then rub in to taste with ground coriander and Chinese five spice. Make a marinade of 100 ml sweet soy sauce, 200 ml oil, a dash of lemon juice, 2 finely chopped garlic cloves, salt and pepper. Marinate the pork slices in it for at least 4 hours. Preheat the oven to 180 degrees. Put the marinated pork slices in an oven dish and place the oven dish approximately 20 minutes in the preheated oven. Eat babi pangang sauce with it.

Babi Pangang Sauce
Ingredients: 200 ml tomato ketchup, 1 dash of chili sauce, 1 tablespoon white wine vinegar, 4 tablespoons ginger syrup, 3 tablespoons sweet soy sauce, 1 tablespoon light brown sugar, pepper,

Mix 200 ml tomato ketchup with 1 dash of chili sauce, 1 tablespoon white wine vinegar, 4 tablespoons ginger syrup, 3 tablespoons sweet soy sauce, 1 tablespoon light brown sugar and some pepper to taste. Heat the sauce on low heat.

Nasi Goreng
Ingredients: 200 grams rice, 1 onion, 3 garlic cloves, 1 teaspoon chilli jam, lemon grass powder, 1 egg, 3 spring onions, 1 tablespoon sweet soy sauce,

Boil 200 grams according pack instructions. Make a paste in the food processor with 1 onion, 3 garlic cloves, 1 teaspoon chilli jam and lemon grass powder. Bake the paste in hot oil until it has a fragance. Add 1 beaten egg and stir until it solidified. Add the cooked rice, 3 sliced spring onions and 1 tablespoon sweet soy sauce. Stir fry until it is hot. Serve with the babi pangang and babi pangang sauce.

Enjoy!

Ingredients: rice, 1 onion, paprika, 250 grams minced beef, 1 red pepper, 1 yellow pepper, 1 green pepper, 1 jar marrowfat peas, 2 tomatoes, 1 tin tomato puree, 250 ml broth,

Number of persons: 4

Cook the rice according pack instructions. Fry in hot oil 1 chopped onion with paprika until the onion is soft. Add 250 grams minced beef and fry until brown and loose. Add the 3 sliced peppers and stir-fry a minutes or 5. Then add 1 drained can of marrowfat peas, 2 diced tomatoes, 1 tin tomato puree and 250 ml broth. Bring to a boil and let simmer for about 15 minutes. Serve with rice. Enjoy!

Ingredients: 50 grams bacon, 250 grams mushrooms, thyme, 1 onion, 1 garlic clove, 275 grams risotto rice, 550 ml chicken stock, grated cheese,

Number of persons: 3

Bake 50 grams of diced bacon crispy. Add 250 grams sliced mushrooms with some thyme and bake until the mushrooms are soft. Scoop everything out of the pan and add new oil. Bake 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 275 grams risotto rice and 550 ml chicken stock. Bring to the boil and stir only once. Leave it to the lid on the pan simmer gently for about 12 minutes. Add the mushrooms and bacon again and still warm by 5 minutes with the lid on the pan. Put it on your plate and add some grated cheese. Enjoy!

Ingredients: rice, 1 chicken, salt, pepper, 1 onion, 250 grams mushrooms, 200 ml coconut milk, 1 stock cube, 200 grams peas, coriander,

Number of persons: 3

Cook the rice according pack instructions. Cut 1 chicken breast into cubes and season with salt and pepper. Fry the chicken breast in hot oil to brown. Scoop the chicken breast from the pan. Bake in the remaining fat 1 chopped onion and 250 grams sliced mushrooms until the mushrooms are soft. Add 200 ml coconut milk and 1 stock cube and stir until it is disolved in the coconut milk. Add 200 grams peas and leave the peas to simmer on low heat for about 8 minutes. Put the chicken back in pan and season with coriander. Heat it well. Enjoy!