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This was a recipe that I learn on my last trip to Indonesia.
Back home I’ve tried and it came out fine and delicious!!
It’s easy to adapt with national ingredients!
Ingredients
- 100 g long beans, cut and blanched
- 1 cup beansprouts, blanched
- 100 g spinach, blanched
- ¼ small cabbage, chopped and blanched
- 1 medium carrot, thinly sliced and blanched
- 4 squares hard beancurd, deep fried and sliced
- 4 hard-boiled eggs, cut in wedges
- 2 tbsp fried shallots
- Peanut Sauce
- 500 g deep-fried peanuts (I used crunch peanut butter!)
- 4 cloves garlic, peeled
- 10 birdâs-eye chillies, sliced
- 8 cm kencur, peeled and chopped
- 3 kaffir lime leaves
- ½ cup sweet soy sauce
- 2 teaspoons salt
- 6 cups water
- 3 tbsp fried shallots
- 1 tbsp lime juice
Directions
- Prepare the sauce by blending first four ingredients until coarse.
- Put in pan with all other ingredients except fired shallots and lime juice.
- Simmer over very low heat for 1 hour, stirring to prevent sticking (if you use peanut butter this will be faster).
- Sit in lime juice and shallots just before use.
- Arrange all vegetables on a dish and pour over the sauce.
- Garnish with beancurd and eggs, sprinkle with shallots and serve with deep-fried krupuk.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2676g | |
| Calories 3791 | |
| Calories from Fat 2526 | 67% |
| Total Fat 280.77g | 351% |
| Saturated Fat 49.07g | 196% |
| Trans Fat 0.0g | |
| Cholesterol 744mg | 248% |
| Sodium 13879mg | 578% |
| Potassium 5178mg | 148% |
| Total Carbs 201.66g | 54% |
| Dietary Fiber 55.5g | 185% |
| Sugars 32.23g | 21% |
| Protein 176.68g | 283% |
Comments
February 11, 2008I absolutely love this dish; used to have it at my grandmother's house. Great for a big weekend lunch and for parties. Thanks for sharing!
