Ingredients:
  • Cucumber with skin, cut a large (70 g )
  • Jicama, cut a large (100 g )
  • Pineapple, cut into small pieces (250 g )
  • Bean sprouts, cleaned and discard the roots. Log in instant hot water and drained(100 g (2 cups))
  • Taukwa, 200 g (2 slices) (Dried fried beancurd), baked, cut in half and cut each of the cubes (
  • Tempeh, 100 g (1 piece), (Indonesian whole fermented soybean cake), cut into small pieces and fry. Drain. )
Ingredients for peanut sauce
  • Peanuts, toasted and roughly chopped, 100 g (1 cup)
  • Sesame seeds, toasted, 20 g (2 tsp)
  • Warm water, 150 ml (1½ cup)
  • Low-fat milk, 300 g (1½ cup)
  • Large onion, cut into eight, 100 g
  • Tamarind, 30 g (1 Tbsp)+ water 100 ml (½ cups) 
  • Sugar, 20 g (2 tablespoons)
  • Salt (to taste)
Method:
  1. Finely milled (using mortar and pestle or spice grinder)
  2. Chilli (10 g )
  3. Onion, 120 g (12 pieces)
  4. Garlic 10 g (2 pips)
  5. Peanuts 10 g
  6. Lemongrass, 60 g (2 sticks)
 
Peanut sauce
  1. Mix the tamarind extract, ground ingredients and onion.
  2. Bring to boil. Stir and let stand for 10 minutes.
  3. Low heat. Cook for 20 minutes and stir constantly.
  4. At the end of cooking, add the peanuts, sesame seeds, warm water, sugar, salt and low fat milk. 

How to serve:
  • Serve all of the vegetables and fruits with peanut sauce.

Reference

Interpreted by EdiblyAsian




                  Tempeh