Make an Indonesian-inspired recipe at home from the pen of Mgr. Kateřina Šimková from Healthy Eating.
Ingredients:
For the salad:
30 g
pak choi (Chinese cabbage)
30 g
bean pods
30 g
iceberg lettuce
20 g
spring onions
20 g
onions
1 pk
egg
Asian style grilled meat – ingredients:
120 g
of chicken
10 g
shallots
7 g
of rapeseed oil
5 g
cane sugar
5 g
red chilli powder
5 g
garlic
4 g
fresh galangal
4 g
dark soy sauce
4 g
fish sauce
2 g
lemongrass
1 g
fresh coriander stems
1 g
of turmeric
1 g
of salt
Roman ground cumin
For peanut sambal:
50 g
peanut butter
50 g
of coconut milk
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5 g
fresh coriander
5 g
ketjap manis
5 g
oyster sauce
3 g
cane sugar
3 g
fish sauce
fresh chilli/or chilli flakes to taste
Procedure:
Prepare the meat; blend all ingredients except meat until smooth and create a marinade. Cut the meat into small pieces and marinate in the sauce. Then skewer the meat pieces on a grill needle and grill over medium heat.
Now the sambal; blend the ingredients until smooth, thin with coconut milk as needed.
Cook the egg, cut into 1/4. Saute onion in oil and fry lightly blanched kidney beans. Chop the lettuce.
Serve everything Buddha bowl style.
Recommendation:
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