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Ingredients (makes 20)

20 medium eggs
750 ml reduced fat milk
Finely crushed parsley and chives
50g Polyunsaturated margarine
400g fine-cut cooked lean chicken
400g atjar tjampoer
½ litre Babi pangang sauce
30g browned chopped almonds


Mix the eggs, milk and herbs. Heat the margarine in the pan and fry thin pancakes in it.Keep warm in the oven. Heat the chicken with the atjar and the sauce in a pan. Coat one pancake with the chicken mixture and roll it up. Keep the pancakes warm in the dish or in the oven. Garnish with the almonds and parsley.

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