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LOIS JEAN ANDERSON
Smelly balls with bok choy
Oriental smother balls with rice pak choi and atjar tjampoer.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Heat the oil in a frying pan. Fry the meatballs around brown in 3 min. Remove them from the pan.
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Cut the bok choy into strips, keep the green apart. Fry the onion for 1 min. In the shortening.
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Add the pak choi and cook for 3 minutes. Put the meatballs with the atjar tjampoer, 1 tbsp of moisture per person, ketchup and ketjapmarinadeter back in the pan.
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Leave to simmer for 10 minutes on low heat until the balls are tender. Add the green of the pak choi the last minute.
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Divide the rice with the smoked balls and sauce over the plates.
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Nutrition
685Calories
Sodium0% DV1.250mg
Fat40% DV26g
Protein48% DV24g
Carbs29% DV87g
Fiber20% DV5g
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