Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI)
Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI)

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, salad with peanut and dried shrimp (salada siram kacang ebi). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI) is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI) is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook salad with peanut and dried shrimp (salada siram kacang ebi) using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI):
  1. Prepare 100 gr sweet potato greens, use leaves and boil
  2. Take 100 gr kale, separate leaves from ribs then boiled
  3. Prepare 150 gr cucumber, halved and thinly sliced in rounds
  4. Take 100 gr cabbage, finely sliced
  5. Make ready 200 gr potatoes, peeled and cut into chunks and fried
  6. Get 100 gr cassava crackers
  7. Take 2 round eggplants, cut into pieces
  8. Take 1 block fried tofu, cut into cubes
  9. Get 2 piece fried tempeh, cut into cubs
  10. Make ready 4 eggs, boiled
  11. Take SAUCE
  12. Get 200 gr peanuts, fried/roasted
  13. Prepare 1 tsp salt
  14. Take 4 tsp fine sugar
  15. Make ready 3 pcs curly red chili
  16. Take 2 pcs red chili (bird's eye)
  17. Get 2 Tbsp toasted ebi (small shrimp)
  18. Make ready 450 ml hot water
  19. Get 1 tbsp vinegar
Steps to make Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI):
  1. SAUCE : Mix peanuts, salt, sugar, and chilis. Blend until smooth, add the dried shrimp.
  2. Pour hot water and stir well. Add vinegar and stir.
  3. Place the sweet potato leaves, kale, cucumber, cabbage, potatoes, eggplant, on the base plate.
  4. Add the tofu, tempeh and eggs.
  5. Sprinkle seasoning and sprinkle on top cassava crackers and serve.

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