200°C · 15-30 minAllergens
Selderij
Mosterd
Soja
VisIndonesian Nasi
This is Indonesian nasi like you've rarely tasted before! I roast the chicken thigh fillet (Beter Leven 2 stars) after marinating it in a spicy and slightly hot marinade. Then I sauté various vegetables and rice, which I mix with the chicken, peanuts, coconut (desiccated coconut), and fresh herbs. I also make the atjar tjampoer (literally: mixed pickles) myself from different fresh vegetables marinated in a sweet and sour dressing: a crunchy and refreshing salad. The meal is completed with the homemade mildly spicy satay sauce. Enjoy your meal!
Chicken thigh fillet (Beter Leven 2 stars), white onion, cauliflower, white cabbage, carrot, red and green bell pepper, green beans, celery, bean sprouts, red pepper, cucumber, spring onion, garlic, red chilli, lime juice, fresh lemongrass (sereh), turmeric, ginger, lime leaf, chilli powder, lemongrass, ginger, cinnamon, curry massala (contains coriander seed, turmeric, and mustard seed), garlic powder, cumin seed, coriander seed, turmeric, star anise, coconut (desiccated), peanuts, peanut butter, basmati rice, brown rice, gluten-free ketjap manis, gluten-free soy sauce, Thai red curry paste, fish sauce, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, white vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, pinda, selderij, soja, vis.
Microwave
Heat the nasi with chicken and satay sauce loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the atjar (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the nasi with chicken and satay sauce covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the atjar (cold). Disposable containers cannot go in the oven, transfer to an oven dish.