Sauerkraut à la Alice

Recipe and photography AdS

Yesterday evening, I posted this picture on Twitter. I frequently post what I am cooking there. I got the request for the recipe. So, here it is: Sauerkraut à la Alice.


-onions, I like to use green onions to keep the sauerkraut taste dominant
-hotdogs, cut up into little pieces, or ground beef
-black pepper and salt to taste
-sauerkraut, drained as much as possible
-tomato paste
-ketjap manis (sweet or demi-sweet) or soy sauce
-sambal goreng or chili paste to taste

Work order:

Put the oil in a non-stick pan, add garlic and onions, and stir until brown.

Mix in the hot dogs pieces or the ground beef. If you use shawarma beef it might clash with the taste of the sauerkraut. Add all the dry spices and keep stirring to get the meat done and prevent the powdered spices from sticking to the pan. Add the sauerkraut and mix it really well. This goes best if you add it bit by bit. I just use my hands, grab a hand-full, and place it in the pan. Stir, next hand-full, etc. When all is added and mixed well, turn heat down to medium.

In a cup, mix in equal parts the tomato paste and ketjap manis or soy sauce. For a 1 lbs. package of sauerkraut, I use 3 table spoons of tomato paste and ketjap, mixed well. Add sambal goreng to taste.

Add the tomato-ketjap mix to the beef, turn it up briefly, taste to see if you want to add more salt or sambal goreng but be careful not to overdo it as the sauerkraut has such a unique flavour. You can also later add the sambal goreng to your rice.

Once you add the tomato-ketjap mix and are happy with your spices’ mix, turn the heat low and keep the lid on, serve promptly.

I like to eat this mix with rice and fresh veggies like carrots or corn, or raw veggies like fresh red bell peppers. As for the rice, either white or brown will be tasty and you can even use sticky (sushi) rice.


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