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