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Ingredients
- 15 g garlic cloves
- 25 g eschalot
- 30 g vegetable oil
- 140 g beef mince
- 120 g chicken thigh fillets or skinless chicken breast fillets, cut into strips (1.5 cm x 3-4 cm) and pat dry with paper towel
- 100 g Indonesian white spice paste, room temperature
- 400 g cooked rice, refrigerated overnight (see Tips)
- 15 g fresh red bird's eye chilli, cut in thin slices
- 50 g kecap manis
- 50 g choi sum, cut in pieces (approx. 5 cm)
- ½ tsp Chicken stock paste
- ½ tsp sea salt
- ¼ tsp ground white pepper
- 4 eggs,fried, to serve
- prawn crackers, to serve
- 20 g fried shallots
- Nutrition
- per 1 portion
- Calories
- 2014.3 kJ / 481.4 kcal
- Protein
- 21.9 g
- Carbohydrates
- 40.2 g
- Fat
- 26 g
- Saturated Fat
- 8 g
- Fibre
- 1.9 g
- Sodium
- 1205.6 mg
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