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- 200 g julienne roots (50 gr each: carrots, kohlrabi, knob celery, parsnip)
- 50 g sushi ginger in sweet&salt vinegar (finely chopped)
- 50 g sambal manis
- 1,5 cup chicken stock
- 1 x lemon juice & garlic (finely chopped)
- 50 ml ketjap manis
- 150 g peanut butter (preferred plain - no sugar added)
- 1 x salt to taste
Mix the julienne roots, add some salt to taste and put them all together in a suitable heat resistant plastic bag and heat for 2 minutes at full power in your newly won AEG microwave at 900 W. keep the bag closed and leave to cool down. When almost on room temperature add some vinegar (from the sushi ginger bottle) to taste, mix well and leave at least an hour in the plastic bag to marinate.
in the meantime heat in a suitable sized pan the chicken stock on your newly won AEG induction top plate on level 4, add the finely chopped ginger and garlic, lemon, ketjap and sambal and mix well. leave to cook for some 10 minutes.
Finely add the peanutbutter while mixing untill fully thickened. (In case too thick add some water / incase too thin add more peanut butter)
You can serve this with fried chicken fillets. The chicken fillets should then be marinated in some olive oil seasoned with the above mentioned ketjap, finely chopped ginger and garlic, lemon and sambal. after frying the chicken you can add the remaining marinade and the left overs of the frying pan into the chicken stock to finally make the peanut sauce as described above!
you could serve with this some garlic rice. Enjoy!