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Main Ingredients | Vegetables, Peanuts |
Cuisine | Indonesian |
Course | Salads |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 10-15 string beans (chavli) cut into1 inch pieces
- 10-15 spinach leaves
- ¼ small cabbage, shredded
- 1 medium carrot, peeled and cut into 1 inch long pieces
- 1 cup bean sprouts
- Oil to deep fry
- 100 grams tofu
- 1 shallot, chopped
- 4 eggs
For peanut sauce
- ½ kg peanuts
- 4 garlic cloves
- 10 bird’s eye chillies
- 3 inch kencurpiece
- 3 kaffir lime leaves
- 2 shallots, roughly chopped
- ½ cup sweet soy sauce
- Salt to taste
- 1 tbsp lemon juice
Method
- Blanch the beans, spinach, cabbage, carrot and bean sprouts separately. Drain
- and keep aside.
- Heat sufficient oil in a deep pan and fry the tofu. Drain and slice. In the same oil fry the chopped shallots. Drain and keep aside. Deep-fry the peanuts in the same oil. Drain and keep aside.
- Hard boil the eggs. Peel and cut into wedges.
- Grind together peanuts, garlic, bird’s eye chillies and kencur into a coarse paste.
- Mix together the ground paste, kaffir lime leaves, shallots, sweet soy sauce, salt and six cups of water and simmer over low heat, stirring continuously, for one hour.
- Add lemon juice and the fried shallots, just before use. Keep aside some fried shallots for garnishing.
- Mix all the prepared vegetables on a plate. Pour the sauce, as required, over vegetables.
- Garnish with fried tofu slices and egg wedges. Sprinkle the remaining fried shallots and serve.
Nutrition Info
Calories | 1546 |
Carbohydrates | 137.8 |
Protein | 64.8 |
Fat | 81.4 |
Other Fiber | Fiber- 40.8gm |
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