Login to Save Like

Ingredients

• vegetable oil, for deep-frying
• 250 g raw peanuts
• 2 cloves garlic, peeled
• 2 shallots, sliced
• 3 red chillies, split
• 400 ml water
• 50 g palm sugar
• 2 tbsp vegetable oil
• 1 clove garlic, finely chopped
• 2 shallots, finely chopped
• 165 ml coconut milk
• 1/2 cm galangal, grated
• 3 thai lime leaves
• 3 dried bay leaves
• 1/2 tsp tamarind paste
• 1 tsp granulated sugar
• 2 tbsp sweet soy sauce
• 1/2 tsp dried dried red chilli flakes, (optional)

• 2 tbsp vegetable oil
• 200 g tofu
• 150 g carrots, cut into strips
• 100 g green beans, cut into 2cm lengths
• 150 g bean sprouts
• 1/2 cucumber, peeled
• 300 g new potatoes, boiled and cut into 1/2cm slices
• 100 g round lettuce, roughly torn

• 4 hard-boiled eggs, cut into quarters
• 1 tbsp roughly chopped flat leaf parsley
• 4 shallots
• 50 g Indonesian prawn crackers

Description

Yufrita Skyner Combines Tender Crisp Vegetables With A Spicy Peanut Sauce To Create This Colourful Indonesian Dish

UK TV