How delicious sprouts and potatoes in combination with peanut sauce.
Nice and juicy wok with sprouts. They are good for the resistance.
Rich in vitamins, folic acid, magnesium, potassium and fibre. The vitamins, healthy for mucous membranes in our nose, mouth, throat, lungs.
Sprouts are available fresh from October to March.
The periods with the letter R in the month. The start for extra vitamins.

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you can go hands-free and prepare the dish. HOW IT WORKS.
For the supplies, click 👉► INGREDIENTS. Everything in the house? Then click 👉► PREPARE.

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INGREDIëNTS (2 persons)

  • Potatoes large 4x
  • Sprouts 250 grams
  • Oranges 2x
  • Coconut cream 160 ml
  • Peanut sauce (ready-made) or Peanut butter 5 tbsp.
  • Tomatoes 3x
  • Garlic 4 tntjs.
  • Avocado 1x
  • Djahé (10 cm)
  • Paprika red 1x
  • Kurkuma powder 2 tbsp.
  • Black Pepper 
  • Vegetable bouillon 1x
  • Sunflower oil 2 tbp.


  • Wajang
  • Carving knife
  • Peeling knife
  • Cutting board
  • Ladle
  • Closing bar tray (left-over)


1. Peel the potatoes. Wash  them. Slice the potatoes in cubes.
2. Remove the sprouts, cut the stems in half.
3. Cut the oranges and tomatoes into large pieces.
4. Cut the paprika.

1. Heat the wajang and add sunflower oil.
2. Add the sprouts and stock cube to the pan.
Simmer for about 10 minutes on low heat. Stirring occasionally.
3. Add the oranges, spices, tomatoes. Simmer for about 10 minutes.
4. Add: black pepper, diced potatoes with a little water, avocado, paprika.
5. Stir it in gently. Bring to a simmer. Stirring occasionally.
6. After 15 minutes, squeeze the oranges flat for juices.
7. Then remove the orange peels.
8. Add the coconut cream.
9. Simmer the potato cubes for about 15 minutes. Stir occasionally.
10. Take out the djahé.
11. Add peanut sauce with a little water. Simmer gently for 10 minutes.
Stirring occasionally.
Dinner is ready. Serve it up. Selamat makan!

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