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Who doesn't like this Dutch stew?
With an Indonesian twist, it just makes it different and so tasty. Easy going! If you do not like it spicy, then leave out the red lomboks. And if you prefer not to eat meat, then you can leave out the meat. 


INGREDIëNTS (2 persons)

  • 1 kg Potatoes

  • 250 gr. Sauerkraut

  • Bacon 150 g

  • 2 Elstar apples 

  • Nutmeg 2 teaspoons

  • Butter 25 grams

  • 2 rusks 

  • Half a cup of milk

  • Sunflower oil 3 tbsp.

  • Red lombok 2 pcs.

  • Onion (large) 1 tbsp.

  • Djahe (powder) 2 tsp.

  • Mustard sugar 2 tsp.

  • Oven dish

  • Masher


◻︎Lombok cut into strips, retain the seeds◻︎Ui cut finely.
◻︎Wajang on high heat and add oil (2 tbsp.) to it◻︎Lower heat.
Add: ◻︎lomboks◻︎djahe◻︎sugar◻︎sugar. 
◻Turn off the fire and let it cool down gently.

◻Peel the potatoes and cut them into pieces.
◻︎Put the sauerkraut in a sieve to drain out the moisture.
◻Cut the apples into wedges (8 pcs.).

The dish
◻Boil the potatoes for about 20 minutes.
◻Add half a cup of milk◻︎ lump of butter◻︎ nutmeg.
◻Mash the potatoes.

Oven dish (60 minutes in the oven)
◻Brush the bottom with (1 tbsp.) oil ◻︎Scatter bacon on the bottom.
◻Put the sauerkraut (drained) ◻︎ the fried lomboks on top.
◻Spread the mashed potato over the mixture.
◻Crumble the rusk over the mashed potatoes.
◻Spread the butter over the mashed potatoes.
The dish ready. Enjoy your happy meal!

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