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Ingredients:
150 grams of cabbage, shredded
1 bunch spinach
50 grams of bean sprouts
6 bean stalk, cut into 4 cm
1 piece out of white, fried
150 grams tempeh, fried
1 piece of cucumber, diced
2 eggs, hard boiled
Chips fried to taste
Seasonings Nuts:
300 grams of peanuts, fried, mashed
500 ml coconut milk from a coconut
1 stalk lemongrass, crushed
2 lime leaves
4 tablespoons bottled tomato sauce
2 tablespoons soy sauce
2 tablespoons cooking oil
1 tablespoon chicken flavoring
Blend:
2 red chillies
5 cloves shallots
3 cloves garlic
2 cm kencur
1 teaspoon salt
Complement: Leaf lettuce, tomato, and boiled eggs
Topping: fried onions
Direction:
1. Sauce: heat oil, saute ground spices until fragrant. Mix the seasonings stir with peanuts, coconut milk, lemongrass, lime leaves, tomato sauce, soy sauce, and flavor of chicken, stir, and cook until boiling, remove from heat.
2. Boil the vegetables until cooked, remove and drain.
3. Prepare the dish, good vegetables, tofu, and tempeh. Pour the peanut sauce orSeparate serve, sprinkle with fried onions. Complete with a poached egg and chips
fry and serve.
Serve for 6 peoples
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