English (UK)
English (UK)
Rice with chicken satay
Using Hela Boemboe Bami Goreng as a seasoning.
for 4 persons
Ingredients
Whole Kroepoek baked
100 g Hela Satésaus Light Spicy
150 g Hela Bami Goreng Delicat
450 g chicken breast
60 ml of ketjap
2 cloves of garlic
300 g basmati rice
60 ml of ketjap
2 tbsp sunflower oil
1 onion
300 g of carrots
1 onion
Preparation
Cut the chicken thigh into cubes and marinate for 10 minutes with the soy sauce and 50 g Hela Nasi Goreng Delikat in the fridge. Thread the chicken thigh cubes onto the skewers.
Boil the rice and drain. Peel and finely chop the garlic and onion. Peel the carrots and cut into small cubes. Cut the leek and red pepper into thin rings.
Fry the chicken satay with 1 tbsp sunflower oil for 10 minutes.
Fry the onion and garlic glazed in the rest of the sunflower oil. Add the leeks, carrot, the rest of the Hela Nasi goreng Delikat seasoning and half the red pepper and fry for 5 minutes. Add the rice and stir.
Serve the nasi with the chicken satay, the rest of the red pepper and Hela Satay Sauce Light Spicy.
Tip: Soak the skewers in lukewarm water for 10 minutes to prevent splinters.
