(For all ingredients, please use organic versions if available) Serves 4 Cassava crackers 4 pieces tofu 150 grams tempeh Vegetables 200 grams water spinach 150 grams bean sprouts 150 grams green beans 2 medium-sized potatoes, steamed 1 ready-made rice cake (or vermicelli) Peanut Sauce 600 milliliters mineral water 300 grams roasted peanut (ground) 100 grams palm sugar 5 tablespoons sugar 4½ teaspoons sea salt 2 cloves garlic (or 25 grams ginger) 14 kaffir lime leaves 2½ tablespoons vegan shrimp powder (belachan) 2 tablespoons lemon juice Red chili padi (optional)
Directions
Directions (to make Peanut Sauce): 1.Pour water into blender, add palm sugar, salt, vegan shrimp powder, lime leaves, garlic, chili padi, lemon juice dan 75% of the roasted peanut 2.After they blend perfectly, pour the rest of the roasted peanut, mix well
Serving: Put some tofus onto plate, add some potatoes, bean sprouts, green beans, spinach and rice cake. Pour peanut sauce over the plate, then add cassave crackers on top. Enjoy..
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