Indonesian Food and Drink Ideas
A typical Indonesian soup with Eggs. More spices can be added according to taste.
For US to UK equivalents see this rough guide
- Peanut sauce (which can be made or bought)
For the garnish:
- 112 g / 4 oz / l cup cabbage or spring greens, shredded
- 225 g / 8 oz / 2 cups French beans, cut into 1-cm lengths
- 4 medium carrots, peeled and sliced thinly
- 112 g / 4 oz /1 cup cauliflower florets
- 112 g / 4 oz / 1 cup beansprouts, washed
- Some lettuce leaves and watercress
- 2 hard-boiled eggs, quartered
- 1 medium-size potato, boiled in its skin,
- then peeled and sliced;
- or 225 g / 8 oz of slices of lontong (optional)
- 1/2 cucumber, thinly sliced
- 1 tbsp crisp-fried onions
- 2 large krupuk, or a handful of fried emping,
broken up into small pieces (optional)
Boil the vegetables in slightly salted water, for 3-4 minutes, except the beansprouts which should be added with two minutes to go. Drain the vegetables separately in a colander.
To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.
Heat the peanut sauce in a small saucepan until hot adding water if required. Season according to taste and pour the sauce over the vegetables. Sprinkle the fried onions on top. Best served warm
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For US to UK equivalents for food weights and measurements see this rough guide
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