Green Rebel Chickpea Sausage, sliced
Green Rebel Shroom Balls, sliced
Green Rebel Grilled Chick’n, shredded
5 Bokchoy stalks, sliced
½ Cabbage, sliced
2 pcs Tofu, scrambled, ½ cooked
1 Spring Onion, chopped
4 Tbsp oil
2 Servings of rice
SPICES TO BLEND
10 Curly Red Chilies
2 Bird’s Eye Chilli
10 Shallots, finely chopped
7 Garlic Cloves, finely chopped
100 ml of water
2 Tbsp sweet soy sauce
2 Tbsp hot chili sauce
1/2 Tsp soy sauce
Salt and pepper to taste
Pickles (shallots, carrots, cucumbers)
1. Slice all the spices to blend and place in food processor. Blend until smooth & set aside.
2. In a pan over medium heat, saute blended spices with cooking oil until fragrant. Add the main ingredients gradually - white cabbage, sliced green onions, sliced Green Rebel Chickpea Sausage, shredded Green Rebel Grilled Chick’n, Green Rebel Shroom Balls, and scrambled tofu (egg substitute). Stir until fully cooked.
3. Next, add chili sauce, soy sauce & sweet soy sauce, salt, sugar, and ground pepper. If you want it extra spicy, add more red chili at the end of the cooking process.
4. Serve over warm rice on a plate. Garnish with cucumber, pickles, krupuk, and fried shallots.