200°C · 15-30 min
In te vriezenAllergens
Sulfiet
SojaBabi Ketjap with Coconut Beans
Alongside the quality pork from Beemsterlant's pigs (better living 2 stars), I use beautiful ingredients to create an authentic babi ketjap: tender, slightly spicy, and refreshingly sweet. The crisp-tender green beans are stir-fried in a mildly spicy coconut peanut curry. The steamed rice completes this typical Indonesian dish perfectly. Selamat Makan!
Babi Ketjap with Coconut Beans
Pork shoulder from Beemsterlant's pigs (better living 2 stars), green beans, white onion, garlic, red chilli, lime juice, fresh ginger, cumin seeds, coriander seeds, lime leaves, peanut butter, basmati rice, brown rice, gluten-free ketjap manis, sambal brandal, tamarind, coconut milk, santen (coconut cream), palm sugar, pepper and salt, sunflower oil.
Allergens: pinda, soja, sulfiet.
Microwave
Heat the babi ketjap and the rice with beans loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the babi ketjap and the rice with beans covered with an ovenproof plate or aluminium foil 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.
Average weight: 540 g