Ingredients: <\/p>\n
60 gramsfried, firm, or smoked tofu, cut into bite-sized chunks
\n Kosher salt
\n 150 gramsbaby potatoes, halved
\n 100 gramstender-stem broccoli\u2028
\n 100 gramsgreen beans, trimmed\u2028
\n Coconut or sunflower oil, for frying
\n Flaky sea salt
\n 60 gramstempeh, sliced into 3-by-1-centimeter chunks (optional, or replace with more tofu)\u2028
\n store-bought or homemade kecap kanis (see headnote)
\n 2 quantities of peanut sauce (recipe below)
\n 1 carrot, peeled and cut into long, thin matchsticks
\n 75 gramsbean sprouts
\n 1\/2 cucumber, sliced into thin rounds\u2028
\n 16 cherry tomatoes, halved\u2028
\n 4 eggs, hard-boiled for 10 minutes, halved\u2028
\n 2 tablespoonsfried shallots, optional (recipe below)
\nSambal Kacang (Peanut Sauce)
\n Sunflower oil, for frying
\n 75 gramsunsalted, raw peanuts, preferably with their skin on (or 75 grams unsweetened, unsalted smooth peanut butter)
\n 2 long red chiles, seeds removed and very finely chopped
\n 1 garlic clove, peeled and crushed
\n 4 teaspoonskecap manis (see headnote)
\n 2 teaspoonstamarind paste (or 2 teaspoons fresh lime juice mixed with 2 teaspoons brown sugar)
\n 1 pinchflaky sea salt
\n Bawang Merah Goreng (Fried Shallots)
\n 500 gramssmall banana shallots or Thai shallots, peeled and thinly sliced\u2028
\n Flaky sea salt
\n Sunflower oil, for deep-frying
\n Rempeyek (Peanut and Makrut Lime Kerupuk)
\n 125 gramsrice flour
\n 75 gramsunsalted peanuts, coarsely chopped \u2028
\n 5 makrut lime leaves, stems removed, very thinly sliced\u2028
\n Sunflower oil, for frying
\n Spice Paste
\n 2 garlic cloves, peeled and sliced
\n 2 candlenuts or macadamia nuts (or 4 cashews or almonds), toasted for best flavor \u2028
\n 2 teaspoonsground coriander
\n 1 pinchwhite pepper<\/p>\n
Directions: <\/p>\n
If the tofu is wet, spread in a single layer on top of several layers of paper towels, then cover with additional paper towels. Let the tofu sit, pressing down occasionally to squeeze out any excess moisture, for 15 minutes.
\nBring a pan of salted water to a boil over a high heat and add the potatoes. Simmer for 5 to 8 minutes, until tender when pierced with a fork. Drain and let cool.
\nRefill the pan with salted water, bring to a boil, and blanch the broccoli and beans for 1 to 2 minutes, until bright green, crisp, and just cooked through. Drain and let cool.
\nIn a wok or large pan over high heat, heat 4 tablespoons of the oil with a large pinch of sea salt. When the oil is shimmering, add the tempeh and fry for 3 to 4 minutes, until golden. Drain on a paper towel-lined baking sheet. Alternatively, if you prefer to grill the tempeh, brush with a mixture of 1 tablespoon each of the oil and the kecap manis and grill on high heat for 3 to 4 minutes on each side.
\nLoosen the peanut sauce with water until it reaches a pourable consistency. Transfer the peanut sauce to a pan and heat over low heat until just warmed through. <\/p>\n
Arrange the potatoes, broccoli, beans, tofu, tempeh, carrot, bean sprouts, cucumber, tomatoes, and eggs on serving plates or bowls. Sprinkle with the fried shallots and place the crackers on one side of the plate. Serve the peanut sauce on the side in a serving bowl or jug or drizzle generously over the top of each plate, as I like to do. Serve immediately.
\nIf using raw peanuts, in a deep saucepan over high heat, heat 150 milliliters of the oil to 160\u00b0C (325\u00b0F). (If you do not have an instant-read thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25 to 30 seconds.) Carefully lower the peanuts into the hot oil with a slotted spoon. Fry the peanuts, stirring continuously as the peanuts can easily burn, for 4 to 5 minutes, until golden. Remove the peanuts from the pan with a slotted spoon and transfer to a paper towel-lined baking sheet to absorb any excess oil.
\nIn a medium skillet over medium heat, heat 1 tablespoon of the oil. Fry the chiles and garlic, tossing, for about 4 minutes, until softened.
\nPlace the fried peanuts or peanut butter in a small food processor with the cooked garlic and chiles, kecap manis, tamarind paste, and salt. Pulse briefly, then add a splash of water to loosen the sauce and pulse again. Gradually add water (about 4 tablespoons) and continue to pulse until the sauce is a pourable consistency. Season with salt or kecap manis as needed.
\nBawang Merah Goreng (Fried Shallots):<\/p>\n
Toss the sliced shallots with a little salt. Fill a deep saucepan one-third full with oil. Heat the oil to 140\u00b0C. (If you don’t have a thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 40 to 45 seconds.) Add the shallots and, stirring occasionally, gently cook for 10 to 12 minutes. When more than half of the shallots are golden, remove from the heat and let the shallots brown in the residual heat. Remove from the oil with a slotted spoon and spread on a paper towel-lined baking sheet. Store in an airtight container at room temperature.
\nKeep the shallot oil in an airtight container, as it is utterly delicious. I like to stir a little through rice before serving to give a lovely depth of flavor.
\nRempeyek (Peanut and Makrut Lime Kerupuk):<\/p>\n
Place the spice paste ingredients in a pestle and mortar and grind to a fine paste (alternatively, you could use a small food processor, adding a small splash of water to help grind the paste).
\nOnce the batter has rested, fold in the peanuts and kaffir lime leaves.
\nAdd enough oil to cover the base of a large deep pan, to the depth of about 1 centimeter. Heat the oil to 175\u00b0C. (If you do not have a thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 20 seconds.) Pour a dessert-spoonful of the batter into the hot oil to make a thin cracker, roughly 5 centimeters in diameter. Repeat until you have as many crackers as will fit in the pan, but keeping them apart so they do not stick together. Fry the crackers until hard at the edges, which will take a few minutes, then turn them over to brown the other side. Small holes should form inside the cracker. Once a light golden color all over, remove from the oil with a slotted spoon and drain on paper towels.
\nStore in an airtight container, separating the layers with baking parchment, to keep them crisp.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 60 gramsfried, firm, or smoked tofu, cut into bite-sized chunks Kosher salt 150 gramsbaby potatoes, halved 100 gramstender-stem broccoli\u2028 100 gramsgreen beans, trimmed\u2028 Coconut or sunflower oil, for frying Flaky sea salt 60 gramstempeh, sliced into 3-by-1-centimeter chunks (optional, or replace with more tofu)\u2028 store-bought or homemade kecap kanis (see headnote) 2 quantities of… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1352","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1352"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1352\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}