INGREDIENTS

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

ADDITIONAL

2 Tbsp sweet soy sauce

2  Tbsp hot chili sauce

1/2 Tsp soy sauce

Salt and pepper to taste

Tomatoes

Cucumbers

Pickles (shallots, carrots, cucumbers)

STEPS

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.