Ingredients:
- 50 grams of bean sprouts
- 150 grams of kale / spinach
- 100 grams of cabbage leaves
- Pare a split second, rake the seeds, cut into 1 cm
- 1 piece of boiled squash, cut into pieces
- 1 piece out (8 × 8 cm), fried
- 1 piece of tempeh (8 × 8 cm), fried
Complementary :
- slices of boiled egg
- chips
- fried onions
- crackers
Sauce recipe:
- 200 gram fried peanuts
- 2 red chilies
- 5 pieces of cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon shrimp paste
- 1 tablespoon brown sugar
- 1 tablespoon tamarind water
- 200 ml of boiled water
How to Make:
- Hard boiled vegetable material, drain.
- Mix the vegetables, tofu, and tempeh with peanut sauce and stir well.
- Serve with a complementary
Ingredients :
- 70g prosciutto
- 125g buffalo mozzarella
- 1 bag fresh mesclun leaves
- 1/4 cup fresh mint leaves
- Pottle of melon pieces
- 1 lemon
- Extra virgin olive oil
Instructions :
- Make the dressing by mixing the juice of half a lemon with an equal quantity of olive oil and a little salt and pepper
- Slice the mozzarella, chop the fruit into bite sized pieces and set aside
- Put the mesclun, mint and melon into a serving bowl
- Drizzle the dressing sparingly over the green leaves and fruit and gently mix together
- Tear the prosciutto ham into bite size pieces.
- Add prosciutto and mozzarella to the salad
- Serve immediately.
Material:
- Swamp cabbage 1 bunch medium, cleaned and finely cut.
- Coconut milk from half a coconut
- 1 can of thin coconut milk
- 1 can of thick coconut milk 200 cc.
- Pete 10 pcs chopped fine (if you like).
- 2 pcs bay leaves
- 1 cm crushed galangal .
Spices:
- Red onion 3 cloves
- 2 garlic cloves
- 3 Pecan
- Brown sugar 1 tbsp.
- Salt to taste.
How to cook;
- Stir-fry until fragrant spices and coconut milk diluted input-bay leaves and galangal until boiling and then enter the water spinach and bananas (if you like), cook until soft and then the last input swamp thick coconut milk and stir and cook until cooked.
- Serve with warm rice and sambal.
