Bresc BV

Indonesian-style chips “special”



600 g chips
480 g vegetarian chicken
4 dl satay sauce
20 g Bresc WOKchilli
20 g Bresc Madras
4 fried eggs
80 g atjar (Indonesian sweet-and-sour pickles)
20 g spring onion, sliced
80 g mayonnaise
20 g onions, fried

Preparation method

Heat the satay sauce and season with the WOKchilli. Heat the meat in the satay sauce. Season the mayonnaise with the Madras. Deep-fry the chips. Drizzle the satay sauce over them and then arrange a fried egg on top. Garnish with atjar and the Madras-mayonnaise.