Sambal kip a la Sandra from the slow cooker
What do you need: (for 6 people, 5 points per person)
Made in the 3.5 liter slow cooker (Russel & Hobbs)
1 kilo of chicken fillet (diced)
400 grams (chestnut) mushrooms (cut into coarse cubes)
2 or 3 onions (chopped) (200 grams)
30 ml sweet soy sauce
30 ml white wine vinegar
60 ml tomato ketchup
30 ml Greensweet syrup gold
1 tablespoon of sambal oelek
1 tablespoon of sambal manis
1 tablespoon of sambal badjak
100 grams peanut sambal trafasi (Faja Lobi)
1 pack of mix for spicy nasi (Honig)
2 small maggi cubes (crumbled)
That's how you make it:
Mix everything together.
Make sure everything is at room temperature.
Set the slow cooker to low for 3 hours.
Remove the lid after 3 hours and leave it on low for half an hour without a lid.
Enjoy your meal!
If you do not have 3 types of sambal, just choose one that you have.
Eaten with 125 grams Aviko grandfather's fries from the airfryer (5 extra points), 2 tablespoons remia 5% fries sauce (1 point extra) and green beans, cooked in a chicken broth block (0 points extra)
Source / photo: Sandra Kemna