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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, salad with peanut and dried shrimp (salada siram kacang ebi). One of my favorites food recipes. For mine, 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 favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI) is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to 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 can achieve it.

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