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Categories:
boil separate cucumber cabbage potatoes cassava crackers eggplants eggs peanuts salt sugar red chili red chili shrimp water vinegar
Viewed: 69 - Published at: 3 years agoIngredients
- 100 gr sweet potato greens, use leaves and boil
- 100 gr kale, separate leaves from ribs then boiled
- 150 gr cucumber, halved and thinly sliced in rounds
- 100 gr cabbage, finely sliced
- 200 gr potatoes, peeled and cut into chunks and fried
- 100 gr cassava crackers
- 2 round eggplants, cut into pieces
- 1 block fried tofu, cut into cubes
- 2 piece fried tempeh, cut into cubs
- 4 eggs, boiled
- 200 gr peanuts, fried/roasted
- 1 tsp salt
- 4 tsp fine sugar
- 3 pcs curly red chili
- 2 pcs red chili (bird's eye)
- 2 Tbsp toasted ebi (small shrimp)
- 450 ml hot water
- 1 tbsp vinegar
Method
- SAUCE : Mix peanuts, salt, sugar, and chilis.
- Blend until smooth, add the dried shrimp.
- Pour hot water and stir well.
- Add vinegar and stir.
- Place the sweet potato leaves, kale, cucumber, cabbage, potatoes, eggplant, on the base plate.
- Add the tofu, tempeh and eggs.
- Sprinkle seasoning and sprinkle on top cassava crackers and serve.
