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Add a photoA complete vegetarian platter with spicy cashew nut dipping sauce.
Ingredientes
- For The Sauce
- 1 inch lengkuas/galangal
- 1 serai/lemongrass
- 1 handful of dried red chillies
- 5 shallots
- 1 tsp belacan/shrimp paste powder (optional)
- 40g roasted cashew nuts - crushed
- 3 tbsp assam/tamarind juice
- 4 tbsp oil + 2 tbsp oil
- brown sugar and salt as per taste
- To Serve With (quantity as preferred)
- Boiled eggs
- Boiled potatoes
- Tempeh/fermented soy cakes
- Fried brown taufu
- Cucumber - sliced
- Salad leaves - break into smaller pieces
- Lemon wedges (optional)
Direcciones
- Blend/ground galangal, lemongrass, dried chillies, shallots and shrimp paste to a thick and smooth paste.
- Heat 4 tbsp of oil and when heated, tip in blended/grounded ingredients.
- Fry until aromatic and oil splits. .
- Pour in tamarind juice, add powdered cashew nuts, sugar and salt.
- If you find the sauce too thick, pour some water inside.
- Stir and remove from heat.
- As for the other ingredients; grill (I did over the portable grill) eggs, potatoes, tempeh and taufu on both sides after which sliced into bite sizes.
- Arrange all these with the cucumber and salad leaves on a plate and serve with the dipping sauce.
- Optional: served with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 10 servings | |
| Calories 43 | |
| Calories from Fat 20 | 47% |
| Total Fat 2.34g | 3% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 33mg | 1% |
| Potassium 100mg | 3% |
| Total Carbs 4.44g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.62g | 0% |
| Protein 1.52g | 2% |
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