Ingredients
Serving 4 portion
- 1 Tempeh (fried and dice)
- 1 Tofu (fried/ steam and dice)
- 1/2 Chines cabbage (shredded or thin slice, blanch)
- 2 cucumber (cut into dice or slice)
- 2 medium potatoes (boil and dice)
- 300 gr bean sprout (blanch)
- 200 gr string bean (cut 1cm and blanch)
- 300 gr spinach Fresh (blanch)
- 2 squash (wedges and blanch)
- 4 hard-boiled Egg (wedges)
- 350 gr raw skinless peanuts/ cashews (fried until brown)
- 1½ cups (375 ml) water
- 2 kafir lime leaves
- 1 tablespoon tamarind, soak in water and set aside
- 3 tablespoons coconut palm sugar or 2 tablespoons dark brown sugar
- 2 teaspoons salt
- 2 red chilies, fine chop
- 3 garlic, fine chop
- 5 shallot (sliced thin and fried until golden brown)
- Shrimp crackers (optional)
Preparation
Peanut Sauce:
- Blender peanut/ cashews that were fried with water until smooth and not too thick
- Heat oil, add garlic, kafir lime leaf, chilies, and stir until fragrant with medium heat. Make sure garlic does not burn
- Add peanut/ cashews that were blend and mix them well
- Add brown sugar/ palm sugar, salt, and tamarin water that was soaked before and bring to boil. Don’t forget to stir the sauce sometimes to prevent sticking
Serving:
- Put tempeh, tofu, and vegetables on the plate
- Pour the sauce on top
- Garnish with egg, shrimp crackers, and fried shallot
Note
This kind type of dish can serve as an appetizer or main course. Recommended for nutrition diet
Tempeh:
Tempeh is a fermented soy product that is a game-changer for those following a vegetarian or vegan diet. It’s also an appealing protein source for anyone trying to make moves towards a more plant-based diet. While it’s often confused for tofu, tempeh is very different.