Ingredients: 2 chicken breast, 2 onions, 1 garlic clove, 100 ml water, 2 tablespoons vinegar, 4 tablespoons tomato ketchup, 4 tablespoons sweet soy sauce, 4 tablespoons peanut butter, 125 grams bean sprouts, 1 tablespoon sugar,
Number of persons: 2
Bake 2 diced chicken breast brown in hot butter. Add 2 chopped onion and 1 finely chopped garlic clove and stir fry until the onions has softened. Add 100 ml water, 2 tablespoons vinegar, 4 tablespoons tomato ketchup, 4 tablespoons sweet soy sauce and 4 tablespoons peanut butter. Stir well and leave it on medium heat and let it simmer for about 10 minutes. Add at last 125 grams bean sprouts and 1 tablespoon sugar and simmer another 5 minutes. Serve with noodles and vegetables, for example. Enjoy!
Ingredients: 300 grams minced beef, 2 teaspoons sambal, salt, pepper, breadcrumbs, 4 tablespoons sweet chilli sauce, 1 tablespoon sweet soy sauce, 1 tablespoon peanut butter, 400 ml coconut milk,
Mix 300 grams minced beef with 1 egg, breadcrumbs, 2 teaspoons sambal, salt and pepper. Turn balls of it with a diameter of 3 cm. Bake the meatballs brown in hot butter. Make in another pan the sweet chilisaus. Heat on medium heat 4 tablespoons sweet chilli sauce with 1 tablespoon sweet soy sauce, 1 tablespoon peanut butter and 400 ml coconut milk. Serve the meatballs with the chilisaus. Enjoy!
Ingredients: noodles, 250 grams beef, salt, pepper, 250 grams spinach , 1 garlic clove, 150 ml coconut milk, 1 tablespoon soy sauce, 1 tablespoon of peanut butter,
Boil the noodles according to the packinstructions. Cut 250 grams of beef in strips and season with salt and pepper. Bake the beef brown in hot oil. When the beef is brown scoop it from the pan. Then add 250 grams spinach and 1 chopped garlic clove in the pan. Stir fry until the spinach has shrunk. Add 200 ml coconut milk, 1 tablespoon soy sauce and 1 tablespoon peanut butter. Bring it, while stirring, short to boil. Add the beef and let it simmer on low heat until it is hot. Add the noodles to the spinach and serve. Enjoy!
Ingredients: noodles, 1 onion, 1 garlic clove, 1 teaspoon sambal, 1 red pepper, 1 courgette, 1 small block coconut cream, 1 tablespoon peanut butter, 2 tablespoos sweet soy sauce,
Prepare noodles for the state as indicated on the packaging, this can sometimes be different between the brands.
Bake in hot oil 1 chopped onion, 1 finely chopped garlic and 1 teaspoon sambal until the onion is soft. Add a1 sliced red pepper and stir fry for a minute or 2. Then add 1 sliced zucchini (courgette) and stir fry for a minute. Finally, add 1 small block concentrated coconut cream (santen) (about a tablespoon), 1 tablespoon peanut butter and 2 tablespoons sweet soy sauce. Heat brief.
Serve the vegetables with noodles. Enjoy!
With 2 leftover tortilla wraps we made this for lunch (ingredients are enough for filling 2 tortilla wraps). Fry in hot oil 1 finely chopped onion with 1 teaspoon sambal (hot indonesian sauce) and 1/2 a tablespoon ginger powder. Fry until the onion is soft. Add 125g sliced mushrooms and fry this until soft. Add 2 tablespoons peanut butter, 1 tablespoon soy sauce and a pinch of sugar. Just heat it a little more. Meanwhile heat the tortilla wraps following the pack instructions. Top the wraps with thin slices cold (left over) pork meat (we had dutch roulade). Top this with the mushroom mixture and roll the tortilla wraps firmey. Cut the tortilla wraps in little snack pieces. Enjoy!
Cook rice following the pack instructions, drain and put it back in the pan. Cover the lid and let it stay for about 15 minutes. Heat some oil in a wok and roast 50g cashew nuts. Get it out of the wok. Fry in the remaining oil 1/2 chopped carrot, 1 finely chopped leek and 200g mushrooms. When the mushrooms are done, season it and add ginger powder to taste. Pour in 4 tablespoons soy sauce. Lower the heat and let it simmer, meanwhile make the peanut sauce. Add 4 tablespoons peanut butter and 1 tablespoon lemon juice and stir it well to combine. Then stir this into the vegetables in the wok together with the roasted cashew nuts. Just warm it a little more. Serve it with rice. (This recipe serves 2) Enjoy!
Heat 2 liter chicken stock. Meanwhile fry in hot oil 1 chopped onion, with 1 chopped red pepper and 2 chopped celery sticks. Fry until the onion is soft. Add 150g diced chicken breast, 2 tablespoons tomatopuree and 2 tablespoons soy sauce. Heat it for a few minutes and then add it to the chicken stock. Then add 10 tablespoons peanutbutter and let it melt in the soup. Let it simmer for about 15 minutes. Just before the end of the cookingtime you add 50g peanuts to the soup. The soup is now ready to serve. Enjoy!