150 grams ground meat
1/2 onion, minced
1/2 stalk celery,
1/4 red bell pepper, cut into 1 centimeter cubes
1/4 yellow bell pepper, cut into 1 centimeter cubes
1 clove garlic, minced
1/2 stub ginger, grated
5 grams butter
200 grams turmeric rice
1 egg yolk
2 tablespoons curry powder
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon ketchup
Melt butter in a frying pan and saute the garlic and ginger until fragrant.
Add in onion and celery and cook until soft.
Mix in bell peppers and cook for 30 seconds.
Add in curry powder, oyster sauce, honey and ketchup. Season with salt and cook until bell peppers are crisp tender.
Serve over turmeric rice and garnish with coriander, egg yolk and sliced almonds.