Veal with Cucumber and Apples
for 4 people

Ingredients

350 grams veal
1 tablespoon cornstarch
Pepper and salt
60 grams butter
120 grams mushrooms
1 Peeled cucumber
2 drilled Hand apples
1 red and 1 green peppers cut into strips
120 grams of cooked rice

For the sweet and sour sauce:

1 tablespoon cornstarch
1 Dessert spoon soy sauce
3 tablespoons rice vinegar
2 tablespoons brown sugar or honey
150 ml chicken broth

Instructions

Paneer the veal with a mixture of cornstarch, salt and pepper.
Sauté in the butter golden brown.
Remove from the pan and keep it warm.
Remove the kernels and juice from the cucumber, and cut it into cubes.

Cut the unpeeled apple into slices.
Fruit everything short time in the butter.
Put the meat back in the pan.
Let everything gently simmer for 8 to 10 minutes.

Stir the cornstarch smoothly with some cold broth for the sauce.
Heat the remaining broth with all ingredients.
Add the created cornstarch and cook it for a while, Until it is thick and transparent.

Scoop the rice through the flesh and the vegetables.
Pour the sauce over it.
Add cooked noodles with chutney.

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Nasi Goreng of Yatti


Ingredients

300 gram quick boil rice
4 shallots
3 cloves of garlic
1 tomato
3 teaspoons sambal oelek
Onions
What peas
300 grams of chicken breast (or pork, or eggs)
Sunflower oil
5 tablespoons broth

Instructions

Cook the rice and let it cool completely, preferably a day in advance.
Cut the chicken breast, fry it in a portion of the sunflower oil and keep it apart.

Put the garlic, tomato and 1 shallot and 3 teaspoons of sambal in a mortar, and yummy stomping.

Bake the 3 chopped shallots in some olive oil glassy and then add the mashed garlic, shallot and sambal.

Then add the cut spring and some peas.
Add the chicken breast and last the broth.

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Nasi Goreng (Indonesian Fried Rice recipe)

Ingredients

300 grams of quick cooking rice
300 grams chicken breast (we always bake a few slices Bacon finely cut)
Freshly ground white pepper
4 shallots or 2 medium onions
2-3 garlic cloves
1 teaspoon shrimp paste
2-3 teaspoons sambal oelek
4 tablespoons sunflower oil
5 tablespoons sweet soy sauce
4 tablespoons chicken stock
3-4 up peteh beans freezer or jar
One and a half teaspoon of coriander
2 teaspoons cumin powder
1 tsp lemon grass powder
Snuf laos powder
4 beaten eggs in 2 tablespoons oil, baked and cut into strips
100 grams of cooked ham, cut into strips
4 bags sate (or freshly made)
Prawn crackers of your choice

Instructions

Cook the rice according to the instructions on the Pack. let it cool completely. (Cook him preferably a day in advance)

Cut the chicken breast into thin slices and sprinkle the slices with some black pepper.
Peel the shallots and garlic cloves and slice them fine.

Mix the sambal trasi and pass through it. heated in a wadjang
Or casserole 3 tablespoons oil and cook the onions and garlic to spicy.

Add the chicken strips and cook them, until the meat is discolored.
Add the soy sauce, broth and finely cut up peteh beans and stir through.

Let simmer covered about 3 minutes until the chicken is tender.
Scoop now the cold rice and let everything 5 minutes soft bins.

Season with ground cumin, coriander, Lemongrass and laos.
Cut the ham into very thin strips.

Add the ham and eggs.
Serve with the fried rice satay, prawn crackers, and possibly pickles, and sautéed onions.

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