Ketjap chops with nasi and sambal beans

Name: ketjap chops with nasi and sambal beans
Total time: 40 min
Yield: 4
Ingredients: 4 rib chop for the pork chops; 4 shoulder Chops for the pork chops; 2 teaspoon sambal oelek for the pork chops; 2 tablespoon peanut oil for the pork chops; 2 tablespoon olive oil for the pork chops; 4 tablespoon ketjapmarinademanis for the pork chops; 0.5 lemon for the pork chops; 3 tablespoon peanut oil for the nasi herbs; 3 tablespoon olive oil for the nasi herbs; 1 onion for the nasi herbs; 2 clove garlic for the nasi herbs; 2 teaspoon ginger root for the nasi herbs; 1 teaspoon ginger powder (djahé) for the nasi herbs; 500 gram White rice for the nasi herbs; 1 chicken broth tablet for the nasi herbs; 2 teaspoon coriander powder (ketoembar) for the nasi herbs; 1 teaspoon clove powder for the nasi herbs; 1 teaspoon cinnamon powder for the nasi herbs; 2 teaspoon turmeric for the nasi herbs; 1 teaspoon sambal oelek for the nasi herbs; 1 mespoint nutmeg powder for the nasi herbs; 1 tablespoon peanut oil for the beans; 1 tablespoon olive oil for the beans; 250 gram green bean for the beans; 1 onion for the beans; 2 clove garlic for the beans; 1 teaspoon sambal oelek for the beans; 1 teaspoon cumin powder (djinten) for the beans

Ingredients

Directions

Spread the pork chops thinly with the sambal. Heat the oil and brown the pork chops on both sides. Add the ketjapmarinadeen the lemon juice and simmer with the lid on the pan for about 20 minutes at a low setting.
Meanwhile make the nasi. Heat 1 tablespoon of oil and fry the onion, garlic and ginger. Add to the rice. Boil the rice according to the instructions on the packaging with the chicken stock cube.
Rub the remaining ingredients for the nasi herbs into a paste into a paste. Add the spice paste to the cooked rice and fry the spiced rice in the rest of the oil.
Heat the oil for the sambal beans and fry the green beans for about 5 minutes at a high setting.
Add the onion, garlic, sambal and cumin and stir-fry for about 5 minutes. Turn the heat source down and leave the beans without the lid cooked but still crispy. Serve the beans with the pork chops and the nasi.