Rendang
- 2 lemon grass stalks
- 3 red onions
- 6 garlic cloves
Lentils salad
- 200g lentils, boiled for 25 minutes
- ½ cucumber
- 5 cherry tomatoes, cut in quarters
Hummus
- 400g canned chickpeas
- 100g grilled pepper
- juice from 1 lime
Cornbread
- 1 ½ cup flour
- 1 ½ cup corn flour (yellow)
- ½ cup butter