200°C · 15-30 minAllergens
Selderij
Sulfiet
Mosterd
SojaNasi Goreng
Nasi means 'rice' and goreng is 'fried' in Indonesian. So, it's fried rice, and it's incredibly flavourful! Packed with vegetables, peanuts, coconut, and fried tempeh. The atjar tjampoer (literally: mixed sour) is made from a variety of fresh vegetables, marinated in a sweet and sour dressing. The meal is completed with homemade mild satay sauce. Moreover, it is 100% vegan.
Tempeh, pointed cabbage, white cabbage, carrot, green beans, celery, bean sprouts, cauliflower, red bell pepper, cucumber, white onion, spring onion, garlic, red chilli, lime juice, fresh lemongrass, turmeric, ginger, lime leaf, chilli powder, lemongrass, ginger, cinnamon, curry massala (contains coriander seed, turmeric, and mustard seed), cumin seeds, coriander seeds, turmeric, star anise, coconut (desiccated), peanuts, peanut butter, basmati rice, brown rice, gluten-free ketjap manis, gluten-free soy sauce, sambal badjak, Thai red curry paste, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, vinegar, sunflower oil.
Allergens: mosterd, pinda, selderij, soja, sulfiet.
Microwave
Heat the nasi goreng with the satay sauce loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the atjar.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the nasi goreng with the 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. Disposable containers cannot be used in the oven; transfer to an oven dish.