Ingredients
- 2 l chicken stock
- 20 g Bresc Shallot, chopped
- 20 g Bresc Lemongrass puree
- 20 g Bresc WOKchilli
- 10 g Bresc Garlic chopped
- 10 g Bresc WOKginger
- 20 g Thai yellow curry
- 1 packet sticky rice (lontong)
- 50 g creamed coconut
- 1 leek
- 1 carrot
- 2 large potatoes
- 8 eggs
- 1 packet rice vermicelli
- 10 g sambal badjak (spicy Indonesian condiment)
- 100 g bean sprouts
- ½ head Chinese cabbage
- 2 chicken fillets
- oil for braising
- deep-fried onions