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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, salad with peanut and dried shrimp (salada siram kacang ebi). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI) is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Take 100 gr sweet potato greens, use leaves and boil
  2. Take 100 gr kale, separate leaves from ribs then boiled
  3. Take 150 gr cucumber, halved and thinly sliced in rounds
  4. Take 100 gr cabbage, finely sliced
  5. Prepare 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. Take 2 piece fried tempeh, cut into cubs
  10. Take 4 eggs, boiled
  11. Take SAUCE
  12. Take 200 gr peanuts, fried/roasted
  13. Prepare 1 tsp salt
  14. Get 4 tsp fine sugar
  15. Make ready 3 pcs curly red chili
  16. Get 2 pcs red chili (bird's eye)
  17. Take 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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