Allergens
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 sour) myself from various fresh vegetables marinated in a sweet and sour dressing: a crunchy and refreshing salad. The meal is completed with homemade mildly spicy satay sauce. Enjoy your meal!
Indonesian Nasi
Chicken thigh fillet (Beter Leven 2 stars), green beans, white onion, white cabbage, cauliflower, carrot, celery, bean sprouts, red bell pepper, cucumber, spring onion, garlic, red chilli, lime juice, fresh lemongrass, turmeric, ginger, lime leaf, chilli powder, lemongrass, ginger, cinnamon, curry massala (contains coriander seeds, turmeric, and mustard seeds), garlic powder, cumin seeds, coriander seeds, turmeric, star anise, peanuts, peanut butter, coconut (grated coconut), basmati rice, brown rice, fish sauce, gluten-free soy sauce, gluten-free ketjap manis [soy], Thai red curry paste, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, pinda, selderij, soja, vis.
MicrowaveMarleen's choice
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 min
Preheat the nasi with chicken and satay sauce 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 atjar (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
