Spinach Pesto

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Ingredients

4 servings

350 g
150 g
2
2
200 g Rice basmati
Cashews
Carrots
Leek
Mung bean sprouts 3 TBL sp
20 g
1 tea sp
1
1 tea sp
1 tea sp
1
2 cloves Ketjap Manis
Ginger
Coriander
Chilli pepper
Cumin
Turmeric
Onion
Garlic

Make it a dinner party 🎉

Serve with satay sauce, or a fried egg or cucumber and tomato slices. Also add one or more of these Indonesian condiments:
• Fried onions
• Seroendeng (fried, grated coconut)
• Krupuk (deep-fried crackers)
• Sambal (chilli pepper paste)

Prep

10 min

1. Dice onion and mince garlic
2. Mince ginger
3. Cut carrots into slices
4. Cut leek into rings
5. Deseed and cut the chilli pepper

Cook

20 min

Cook rice

If you don’t have leftover rice, cook the rice and spread it out to cool down

~12 min

Sauté onion, leek and carrots

medium/high heat, season with salt and pepper ~4 min

Add chilli pepper, ginger and garlic

~3 min

Add cashews, coriander, cumin and turmeric

stir and mix ~1 min

Slowly stir in the rice and kecap manis

fry until caramelised on high heat, this only works if the rice is cold ~5 min

Add mung bean sprouts

~2 min