1jam | 4 Porsi | MudahIngredient4 servings of white rice
100 g long beans, cut into 3 cm
100 g cabbage, coarsely chopped
50 g bean sprouts
50 g short bean sprouts
50 g spinach
100 g cucumber
4 sprigs of basil, take the leaves
banana leaf
Peanut Seasoning Ingredients150 g peanuts, fried
8 pieces of red cayenne pepper, boiled
4 cloves of garlic, fried
3 lime leaves
2 cm kencur
1 tbsp Bango Sweet Soy Sauce
1 tsp salt
tamarind water
300 ml boiled water
ComplementaryPeanut crispy
How to makePeanut sauce: Puree peanuts, cayenne pepper, garlic, lime leaves, and kencur. Set aside.
Heat the water, peanut sauce, Bango Sweet Soy Sauce, salt, and tamarind water. Stir well, cook until cooked. Lift. Set aside.
Boil cabbage, bean sprouts, short bean sprouts, long beans and spinach separately, drain. Set aside.
Prepare a banana leaf, spoon the rice over it. Arrange vegetables
next to rice. Drizzle with peanut sauce and sprinkle with leaves
basil. Serve with accompaniments.
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