Vegetable Salad (Sayur Pecal)

Name: Vegetable Salad (Sayur Pecal)
Yield: 6.0
Ingredients: 0.25 pound Chinese Long Beans Into Two Inch Lengths; 2.0 Medium Potatoes; 14.0 ounce Firm Tofu Cooking Oil For Deep Frying Dressing; 2.0 tablespoon Tamarind Pulp; 1.0 cup Hot Water; 5.0 Shallots Walnut Sized; 2.0 Fresh Red Or Green Jalapeno Chilies Seeded; 1.0 teaspoon Dried Shrimp Paste Blachan; 0.25 cup Cold Water; 2.0 tablespoon Cooking Oil; 2.0 tablespoon Packed Brown Sugar; 1.0 tablespoon Soy Sauce; 0.25 cup Roasted Peanuts Additions; 3.0 Hard Cooked Eggs And Cut Into Quarters; 0.25 cup Bean Sprouts; 1.0 Small Red Bell Pepper Into Diamond Shaped; 0.25 English Cucumber Lenghtwise And Cut Crosswise Into Half Inch; Gently Press Out Excess Water

Vegetable Salad (Sayur Pecal) — une recette communautaire sur Potlikkr.

🍽 Pour 6.0

🥗

Ingrédients

0.25 lb Chinese Long Beans Into Two Inch Lengths
2.0 Medium Potatoes
14.0 oz Firm Tofu Cooking Oil For Deep Frying Dressing
2.0 tbsp Tamarind Pulp

+ 14 ingrédients en plus — inscrivez-vous gratuitement pour tout voir.

Méthode (aperçu)

1
turning once, until golden on all sides, 3 to 4 minutes. Remove from oil
2
and drain on paper towels.

Soak tamarind pulp in hot water for 15 minutes. Mash pulp and separate

Inscrivez-vous gratuitement pour les 16 étapes

On le cuisine ce soir ? 👨‍🍳

Les membres gratuits reçoivent la recette complète, l'assortiment garde-manger, les plans de repas et les outils de prix.

Inscription gratuite Se connecter