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Ingredients
Satay sauce
- 20 g tamari
- 1 tsp apple cider vinegar
- 1 garlic clove
- 25 g fresh ginger, peeled and cut into pieces
- 1 tsp ground turmeric
- 1 fresh red bird's eye chilli, trimmed and deseeded if preferred, cut into halves
- 30 g coconut flakes, toasted
- 2 tsp monkfruit sweetener or sweetener of choice (see Tips)
- 60 g natural almond butter (see Tips)
- 50 g coconut water or water
Nasi goreng
- 300 g chicken thigh fillets, cut into strips (approx. 1 x 1 cm)
- 1 tbsp fish sauce (sugar free)
- 1 tbsp monkfruit sweetener or sweetener of choice (see Tips)
- 3 tbsp tamari
- 200 g cauliflower, broken into florets (approx. 3 cm)
- 200 g white cabbage, cut into pieces (3 cm)
- 2 garlic cloves
- 2 cm piece fresh ginger, peeled
- 1 - 2 tsp sambal oelek (see Tips)
- 20 g unsalted butter
- 150 g red capsicum, cut into pieces (1-2 cm)
- 1 stalk celery, cut into pieces (1-2 cm)
- 2 tsp curry powder (see Tips)
- 300 g water
- 10 medium raw prawns, peeled, deveined and cut into halves
- 1 tbsp extra virgin olive oil
- 4 eggs
- 1 tsp sesame oil (optional)
- ½ continental cucumber, cut into slices, to serve
- 4 tomatoes, cut into slices, to serve
- Nutrition
- per 1 portion
- Calories
- 1695.3 kJ / 403.7 kcal
- Protein
- 36.3 g
- Carbohydrates
- 12.3 g
- Fat
- 21.8 g
- Saturated fat
- 6.9 g
- Fiber
- 6.2 g
- Sodium
- 1750.8 mg
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