Source Country: Indonesia
Preparation Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
3 large potatoes
8 oz fresh bean sprouts
1 lb green beans
3 carrots
½ small cabbage
1 green cucumber
3 hard boiled eggs
Sauce:
3 cups deep fried peanuts
4 cloves garlic peeled and bruised
12 bird’s eye chilies, sliced
3 inches galangal, peeled and chopped
3 kaffir lime leaves
½ cup sweet soy sauce
2 teaspoon salt
6 cups water
1 tablespoon lime juice
Preparation:
- Boil the potatoes until firm and tender, then drain and divide between four serving bowls
- Blanch the beansprouts for 10 seconds, remove and plunge them briefly into ice cold water. Repeat for the cabbage
- Drain both well and divide between each bowl
- Drain both well and divide between each bowl
- Cut long beans to finger lengths then boil until tender and place in e ach bowl
- Heat the oil in a pan or wok and fry the tempeh on both sides until brown
- Remove and drain on kitchen towel, cube then place in each bowl
- Pat the beancurd dry with paper towel and fry in the oil until brown on both sides
- Remove and cut into cubes and divide between the four bowls
- Divide the remaining vegetables into each bowl and top with half an egg
- Prepare the dressing and pour over the vegetables
- Garnish with the prawn cracker
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