Babi Ketjap with Coconut Green Beans

This is yesterday's meal, just as delicious and £1 cheaper. Alongside the quality pork from Beemsterlant's pig (better living 2 stars), I use beautiful ingredients to create a true babi ketjap: tender, slightly spicy, and sweetly refreshing. The al dente green beans are stir-fried in a mildly spicy coconut peanut curry. The steamed rice completes this typical Indonesian dish perfectly. Selamat Makan! Packed per person in sustainable disposable packaging.

Pork shoulder from Beemsterlant's pig (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 green beans covered with the lid loosely on for 3-4 minutes.

Oven — 200°C, 15-20 minMarleen's choice

Preheat the babi ketjap and the rice with green beans covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). These containers cannot go in the oven, transfer to an oven dish.

Energy140,79 kcal

Protein7,23 g

Fat5,47 g

of which saturated2,48 g

Carbohydrates14,47 g

Dietary fibre1,63 g

Salt0,58 g

Average weight: 540 g