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Satay with sambal beans and katjang pedis
Surinamese rice with satay of marinated ham and satay sauce marinated in sweet soy sauce with red pepper, katjang pedis, broken green beans and sambal bathrobe.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Scoop on a bowl and let cool for 10 minutes.
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Meanwhile cut the hampen into cubes of 2 x 2 cm. Put a bowl with the soy sauce marinade, shovel and leave for 10 minutes.
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Meanwhile, halve the peppers in the length, remove the seeds and cut into thin strips. Finely chop the katjang pedis.
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Heat the oil in a frying pan and fry the meat in brown for 3 minutes. Add the satay sauce and heat for another 5 minutes on low heat.
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Meanwhile, heat the oil in a stir frying pan, pepper, green beans and sambal 5 min.
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Add the rice, half of the katjang pedis and the ketjapmarinadetoe and shovel. Season with pepper and salt.
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Serve the rice with the satay and sprinkle with the rest of the katjang pedis.
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Nutrition
815Calories
Sodium0% DV1.720mg
Fat46% DV30g
Protein66% DV33g
Carbs33% DV100g
Fiber32% DV8g
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