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: rice, 1 chicken breast, 1 carrot, 1 red pepper, 1 onion, pepper, salt, lemongrass powder, laos, ginger powder, 1 can pineapple pieces, 1 tin tomato puree, 2 tablespoons ginger syrup, 100 ml water, 3 tablespoons sweet soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar,
Boil the rice according pack instructions. Bake in hot oil 1 diced chicken breast. If the chicken breast is golden brown scoop it from the pan. Bake in the remaining fat 1 sliced carrot, 1 sliced red pepper and 1 chopped onion. Add the herbs, pepper, salt, lemongrass powder, laos and ginger powder after taste. Stir fry about 3 minutes. Then add 1 small can of pineapple pieces, 1 tin tomato puree, 2 tablespoons ginger syrup and 100 ml of water. Stir fry 1 minute, and then add 3 tablespoons ketjap manis, 1 tablespoon vinegar and 1 tablespoon sugar. Add the chicken breasts and head a bit more. Serve the chicken sweet & sour with rice. Enjoy!
Ingredients: 300 grams beans, rice, 1 onion, 1 garlic clove, 1 teaspoon sambal, 1 teaspoon galangal, 1 teaspoon curry powder, 150 ml vegetable stock, 1 teaspoon lemon grass powder, 1/8 block coconut cream,
Boil 300 grams beans al dente. Boil the rice according pack instructions. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion has softened. Add 1 teaspoon sambal, 1 teaspoon galangal, 1 teaspoon curry powder and the al dente beans. Stir fry briefly. Add 150 ml vegetable stock, 1 teaspoon lemon grass powder and 1 / 8 block coconut cream. Bring it to the boil. Lower the heat and let it simmer for about 15 minutes. Serve with the rice. Enjoy!
Make a marinade with 2 tablespoons fish sauce, 1 tablespoon sugar, 1/2 tablespoon lemon grass powder, 1 tablespoon sambal and 2 finely chopped garlic cloves. Marinate 3 diced chicken breasts in it for at least 4 hours but prefarbably a night in the fridge. Cook in hot oil 1 chopped onion with 1/2 chopped chilli pepper and 1/2 tablespoon lemon grass powder. When the onion is soft add the marinated chicken breast and cook it brown. Add 125ml chicken stock, boil, stir well, lower the heat, cover the lid and let it simmer for 10 minutes. Get the lid of the pan for the last 2 minutes to thicken the sauce. Enjoy!