Fried Eggs with Serundeng-Style Topping & Rainbow Slaw
over lime rice with sweet chili mayo & fresh herbs
Serundeng is a spiced Javanese side dish made from desiccated coconut. It originates from Indonesia and usually accompanies rice dishes; depending on the other ingredients in the recipe, it can be sweet or spicy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Jasmine rice
2 piece
Egg
(Contains: Ei)
½ piece
Red onion
½ piece
Bell pepper
70 g
Corn
50 g
Slaw mix
½ piece
Lime
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
½ sachet(s)
Peruvian-style spice mix
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)
5 g
Desiccated coconut
(May be present: Noten, Sesamzaad, Pinda's)
½ sachet(s)
Sweet chili sauce
Not included in your delivery
175 milliliters
Water for the rice
1 tablespoon
Sunflower oil
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Water for the sauce
to taste
Extra virgin olive oil
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan (see pantry for amount).
- Cook the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Meanwhile, chop the onion and cut the bell pepper into strips. Drain the corn.
- Roughly chop the fresh herbs. Zest and quarter the lime.
- Heat a clean frying pan over medium heat. Toast the peanuts and coconut with half of the Peruvian-style spices until lightly browned, then transfer to a small bowl.
- Heat a drizzle of sunflower oil in the same pan over medium-high heat. Fry the onion and bell pepper with the rest of the Peruvian-style spices for 6 minutes.
- Add the corn and fry for 2 more minutes.
- Heat a drizzle of sunflower oil in another frying over medium-high heat. Fry the eggs and season with salt and pepper.
- In a bowl, combine the slaw mix with half of the fresh herbs and some extra virgin olive oil as preferred. Season with salt and pepper.
- In a small bowl, combine the sweet chili sauce with the mayonnaise, the water for the sauce and some sambal as preferred.
- Stir the lime zest into the rice. Squeeze in some lime juice as preferred, then season to taste with salt and pepper.
- Serve the rice in bowls or on deep plates. Top with the fried vegetables, the slaw and the eggs.
- Drizzle with the sauce. Garnish with the serundeng and the rest of the fresh herbs. Serve with the rest of the lime wedges.
