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Ingredients
Benaya chicken nuggets
1 block of Japanese curry sauce (you can use your favorite brand)
2 potatoes (diced)
1 carrot (diced)
1/2 onion (roughly chopped)
500 ml water
1 tbsp cooking oil
Direction
1. Heat oil in a frying pan, saute onion until fragrant.
2. Add carrots and potatoes, saute briefly.
3. Pour water, cook until potatoes and carrots are tender.
4. Add Japanese curry sauce block, stir until dissolved and thickened.
5. Serve fried nuggets on a plate, pour over Japanese curry sauce.
6. Ready to be enjoyed with warm rice!
Ingredients
10 pcs Bakso Simphoni
1/4 pack of tofu skin
1 carrot
1 broccoli
Mushroom
2 cabbage leaves
1 spring onion
Spices
2 cloves of garlic
4 red onions
3 grams of pepper
10 grams of ginger
Direction
1. Soak the tofu skin in warm water until soft then cut into pieces.
2. Boil water and add vegetables.
3. Add the tofu skin, meatballs and mushrooms.
4. Thinly slice the garlic and red onion, then saute until fragrant. Then add the pepper and
ginger, stir-fry until fragrant.
5. Add the spices to the vegetable stew, cook until fragrant then serve it when it’s cooked.