200°C · 15-30 minAllergens
Noten
Sulfiet
SojaAjam rendang
Today's menu features this mildly spicy Indonesian chicken dish. The chicken thigh (better living 2 stars) is gently stewed in a fragrant coconut sauce, with fresh lemongrass and ginger. You'll also receive a generous portion of roasted and sautéed vegetables (including cauliflower, yellow beetroot, green beans, and pointed cabbage) and aromatic yellow rice. Selamat makan!
Chicken thigh fillet (better living 2 stars), pointed cabbage, carrot, cauliflower, yellow beetroot, green beans, bean sprouts, white onion, garlic, red chilli, lime juice, fresh lemongrass (sereh), bay leaf and ginger, coriander seeds, clove, turmeric, galangal, lime leaf, candlenut, basmati rice, brown rice, gluten-free ketjap manis, sambal badjak, tamarind, coconut milk, santen (coconut cream), pepper and salt, sunflower oil.
Allergens: noten, soja, sulfiet.
Microwave
Heat the ajam rendang and the vegetables with rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the ajam rendang and the vegetables with rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.