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!
Chicken Satay:
Ingredients: 2 chicken breasts, 1 teaspoon chilli jam, cumin powder, kurkurma, 4 tablespoons salt soy sauce, 1 tablespoon oil
Number of persons: 2
Cut the chicken breasts into cubes. Mix 1 teaspoon chilli jam with cumin powder, kurkurma, 4 tablespoons salt soy sauce and 1 tablespoon oil. Marinate the diced chicken breast for at least an hour in it. Bake the chicken satay brown in a grilpan.
Peanut Sauce:
Ingredients: 250 grams peanuts, 250 ml coconut milk, 2 tablespoons salt soy sauce, 2 tablespoons chilli sauce, 1 teaspoon chilli jam, dash of lemon juice,
Put in a food processor 250 grams peanuts, 250 ml coconut milk, 2 tablespoons salt soy sauce, 2 tablespoons chilli sauce, 1 teaspoon chilli jam and a dash of lemon juice. Turn on the machine until the peanut sauce is smooth. Put the peanut sauce in a small pan and heat the peanut sauce slowly.
Serve the chicken satay with peanut sauce. We ate noodles with it. Enjoy!
Ingredients: rice, 1 chicken breast, salt, curry, 1 garlic clove, 1 leek, 250 grams mushrooms, 200 ml coconut milk, pepper,
Number of persons: 2
Boil the rice according pack instructions. Cut 1 chicken breast into cubes and season with salt and curry. Bake the diced chicken breast brown in hot oil. Add 1 finely chopped garlic clove, 1 chopped leek and 250 grams sliced mushrooms. Stir until the mushrooms have softened. Add 200 ml coconut milk and bring to taste with pepper and curry. Let it boil gently for about 5 minutes. Serve with rice. Enjoy!
Ingredients: rice, 1 cauliflower, 1 onion, 2 garlic cloves, curry, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml coconut milk, 100 ml water, salt, pepper, cashew nuts,
Cook the rice according pack instructions. Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 2 finely chopped garlic cloves until the onion has softened. Add 1 tin tomato puree curry powder and bake this brief. Add 250 ml coconut milk, 100 ml water and 1 tablespoon mango chutney. Bring briefly to the boil, add the cauliflower florets and heat a bit more. Bring the taste with salt and pepper. Sprinkle some cashew nuts over it. Serve with rice. Enjoy!
Ingredients: 1 onion, 2 garlic, 1 chilli pepper, ginger powder, lemon grass powder, 4 tablespoons sweet soy sauce, 500 grams beef for stew, 400 ml coconut milk, cumin powder, salt, pepper, seroendeng,
Number of persons: 2
Make a marinade of 1 finely chopped onion, 2 finely chopped garlic cloves, 1 finely chopped chilli pepper, ginger powder, lemon grass powder and 4 tablespoons sweet soy sauce. Marinate 500 grams diced beef for stew in it for about 1 hour. Bake in hot oil marinated diced beef brown. Add the marinade, 400 ml coconut milk, cumin powder, salt and pepper. Bring to the boil briefly and then let it all simmer on low heat for about 2 hours. Add some seroendeng over it on your plate. Serve with rice and beans. Enjoy!
Ingredients: 4 pita breads, 1 onion, 3 garlic cloves, 1 chilli pepper, cumin, ginger powder, cardamom, cinnamon, turmeric, coriander leaves, 2 chicken breasts, 1 tin diced tomatoes, salt, pepper, 2 tablespoons mango chutney, 200 ml coconut milk,
Number of persons: 2
Preheat the oven to 200 degrees and heat the pita breads about 8 minutes. Bake in hot oil 1 chopped onion and 3 finely chopped garlic cloves until the onion is soft. Add 1 chilli pepper and the spices cumin powder, ginger powder, cardamom, cinnamon, turmeric and coriander leaves to own taste. Add 2 diced chicken breast and stir fry around brown. Add 1 tin diced tomatoes and let it all simmer on low heat for about 25 minutes. Then add 2 tablespoons mango chutney and 200 ml coconut milk. Let it again simmer for about 15 minutes. Serve with the pita breads. Enjoy!
Ingredients: noodles, 1 red pepper, 150 grams shiitakes, 3 spring onions, 1/2 tablespoon mild curry paste, 200 ml coconut milk, salt,
Number of persons: 2
Boil the noodles according pack instructions. Stir fry in hot oil 1 sliced red pepper, 150 grams sliced shiitakes and 3 spring onions cut in rings about 5 minutes. Add 1/2 tablespoon mild curry paste (Patak’s ) and 200 ml coconut milk. Let all simmer for about 10 minutes on low heat. Bring to taste with salt. Serve with noodles. Enjoy!
