Chicken spring rolls (Mora): 10 pieces
Rice: 6 coffee cups (uncooked)
Bami/Nasi vegetables: 1000 g
Chopped parsley: 4 tablespoons
Hela bami mix: according to packaging
Ketjap: 4 tablespoons
Eggs: 10 pieces
Satay sauce: 1 container (1 litre)
Bean sprouts (taugé): for garnish
Step 1: Bake the chicken spring rolls in a preheated oven for 20 minutes at 200°C on baking paper. Turn them halfway through after 10 minutes.
Step 2: Cook the rice according to the instructions on the packaging. Set aside and mix in the chopped parsley.
Step 3: Stir-fry the vegetables in a pan. Add the Hela bami spice mix, then deglaze with 2–3 tablespoons of ketjap and ½ coffee cup of water. Mix everything well with the rice. Season with salt and pepper. Keep the nasi warm in a covered tray in the oven.
Step 4: Fry the eggs in a pan and season with salt and pepper.
Step 5: Heat the satay sauce in a pan until warm.
Step 6: Plate the dish. Serve the spring rolls with atjar and/or bean sprouts (taugé). Ensure the plates are clean and neatly presented, and take a photo of the dish before serving.
