Ingredients Checklist
- 8 Olga’s beef chevapchichi
- 1 tbsp vegetable oil
- 4 crusty rolls
- 4 tbsp pork pate
- 4 mini cucumbers, quartered lengthways
- 1 carrot, cut into thick strips
- ½ cup sugar
- ½ cup white vinegar
- 2 tbsp kecap manis
- ¼ cup mayonnaise
- ½ cup coriander leaves
- ½ cup pork crackling
For Glaze
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp white sugar
- 2 garlic cloves, finely chopped
- Juice of 1 lime
Instructions
- Place sugar, vinegar and ½ cup of water in a small saucepan. Bring to the boil to dissolve sugar, then pour over carrots.
- Mix together glaze ingredients in a small bowl.
- Mix together kecap manis and mayonnaise in a small bowl.
- Heat oil over medium heat in a medium frypan, add chevapchichi, cook for 5 minutes, add glaze and continue to cook until the chevapchichis are coated with a sticky glaze.
- Halve the rolls, spread with pate, add one chevapchichi, top with drained carrot and cucumber, and drizzle with mayonnaise. Add a second chevapchichi and garnish with coriander and pork crackling.
