Fried Chicken with Egg

Years ago, a well-crafted recipe by Onno Klein for Sambal Goreng Telor appeared in the Volkskrant: a spicy Indonesian curry with an egg in it. I still love to cook this at home, and today it's on the menu! You'll also get an Indonesian fried rice with crunchy vegetables and pieces of roasted chicken. Selamat Makan!

Chicken thigh fillet (better living 2 stars), white onion, celery, cauliflower, peas, white cabbage, carrot, spring onion, garlic, lime juice, fresh lemongrass, ginger, galangal, lime leaf, chili powder, lemongrass, ginger, cinnamon, garlic powder, cumin seeds, coriander seeds, turmeric, trassi (shrimp paste) [shellfish], peanuts, candlenut [nuts], free-range egg, basmati rice, brown rice, gluten-free ketjap manis [soy], sambal oelek, tamarind, santen (coconut cream), palm sugar, pepper and salt, sunflower oil.

Allergens: ei, noten, pinda, schaaldieren, selderij, soja.

Microwave

Remove the egg from the curry. Heat the rice and curry loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the egg.

Oven — 200°C, 15-30 minMarleen's choice

Remove the egg from the curry. Heat the rice and curry covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the egg. Disposable containers cannot go in the oven, transfer to an oven dish.

Energy193,23 kcal

Fat10,04 g

of which saturated3,42 g

Carbohydrates16,36 g

Dietary fibre1,87 g

Protein9,34 g

Salt0,58 g

Average weight: 540 g

On the menu next week

Wednesday 4 November

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