Grilled satay of bacon

Press the garlic cloves and chop the shallots. Cut the bacon strips and paprika pieces into cubes and the celery into pieces of 2 centimeters.

In a bowl, mix the garlic with a quarter of the shallots, the thick juice, 3 tbsp water, 1 tsp salt, the oil and pepper to taste.

Scoop the meat through and let it stand for 30 minutes.

Heat the oil in a pan with a thick bottom and fry half of the remaining shallot and the curry powder on low heat.

Stir in the rice and cook for 2 minutes. Add 450 ml of water and salt.

Boil the rice in 20 min. Until done with the lid on the pan and let stand for 10 minutes from the heat.

Light the barbecue. Thread the pieces of meat on the skewers and roast the saté in 10-15 min. Around crispy brown and cooked. Times regularly.

Heat the oil in a stirring stir fry the rest of the shallot with the celery and the bell pepper about 5 min.

Bring the marinade with the peanut butter and 100 ml water in a saucepan while stirring with a whisk to the boil and let the satay sauce simmer for 3 minutes.

Spoon the curry rice into 4 deep plates. Serve with the stir-fried celery and satay. Spoon the sauce over it.