This can be lunch, afternoon snack, or even light dinner.
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Step 1: Ingredients and Method
500 g ground beef
1 large size onion, chopped
2 green onion, thinly sliced
1 tsp baking soda
1 tbsp olive oil
36 g curry paste (store bought or homemade, best if you can use Gulai paste (thicker version of curry), if not, curry paste is fine)
salt and sugar to taste
cucumber pickles as shown (recipe will follow)
Heat 1 tbsp olive oil, saute chopped onion and sliced of 2 green onions; add in ground beef. Stir well, add in sweetener (sugar) and salt to taste followed with curry paste (I love using ready to use brand of Gule Bamboe - available at Asian store or online), stir well, cook until well done. Set aside.
In a bowl, using your electric mixer, process eggs mixed with 1 tsp baking soda. Pour egg mixture into slightly cooled ground beef mixture; stir well. Add in 1 green onion (sliced); stir well.
Line baking sheet/pyrex with aluminum foil, brush evenly with 1 tbsp olive oil. Pour in egg and beef mixture.
Heat oven to 400 F, bake food for 20 minutes.
Serve with chilled cucumber pickle (acar bawang)
1 cucumber, cut into thicker matchstick
1 onion, cubed into smaller portions
a couple of red bird eye chilies either red or green
salt and sugar, to taste
vinegar, to taste
Mix salt sugar and vinegar into water, enough to make sweet, salty and vinegary juice
Soak cucumber, onion and chilies in the juice
Chill for at least 2 H before using
Participated in the
Slow Food Contest