Categories:
Chun bun with rendang pulled chicken
Preparation
1
Grill the brioche bread and cut it open from the top.
2
Mix the pulled chicken with the 75g Kumar's ready to serve sauce Rendang.
3
Roast the enoki.
4
Make a Rendang mayonnaise from 100g Kumar's ready to serve sauce Rendang and 100g Veronaise.
5
Fill the brioche bread and garnish with sweet and sour red onion, coriander and Rendang mayonnaise.
Ingredients
- 1 st Brioche brood (6cm)
- 150 g Pulled Chicken
- 20 g Enoki
- 20 g Zoetzure rode ui
- 75 g Kumar’s ready to serve sauce Rendang
- 100 g Kumar’s ready to serve sauce Rendang
- 100 g Veronaise
- 35 g Verse koriander
Supplies
- Oven
