A variation of our sate-menu

Perfect weather for a "beach-breakfast"

Perfect weather for a “beach-breakfast”

Today was a wonderful day: the weather was very nice in the morning and the beach pretty deserted, so we decided to have our breakfast there, sitting on a few stairs.

Our menu for today: Shrimp sate with garlic-butter-toasts and baby-bok-choy

Our menu for today: Shrimp sate with garlic-butter-toasts and baby-bok-choy

For lunch, we grilled the remaining shrimps from last time (we had frozen a part of what we bought at the fish market and defrosted them this morning). Mom prepared some bruschetta-style toasts and baby bock-choy, which were both delicious.

It’s pretty easy:
For the Bruschetta-Style garlic toast, you need:
Enough toasts for everybody
A clove of garlic

Toast the toasts in your toaster or in a pan. Peel the garlic clove. When the toasts are done but still quite hot, start rubbing one surface with the garlic. If the toast is well toasted, it will almost grate the garlic. Eat them while they are still warm.

For the baby-bok-choy, you need:
3 or 4 baby bock choys per person (or less, if you use big ones)
4 or 5 tablespoons of Oyster sauce
4 or 5 tablespoons of Sweet soy sauce (Kecap manis)
2 or 3 tablespoons of oil

Put the oil in a frying pan and start cooking the bok choy. When it has a bright green color, it's almost done. Add the Oyster sauce and the Sweet soy sauce and mix well. Serve & enjoy!

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