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Ingredients
Vegetable salad
- 250 g cabbage, thickest part of the core removed, cut in wedges that fit through feeder tube
- 100 g long beans, cut in 15 cm length
- 3 sprigs fresh coriander, leaves only, finely cut
- 2 sprigs Thai basil, fresh, leaves only, finely cut
- 1 stalk laksa leaf, thinly sliced
- 3 kaffir lime leaves, thinly sliced
- 2 torch lily (bunga kantan), thinly sliced
- 1 stalk fresh lemongrass, white part only, thinly sliced
Chilli sauce
- 10 bird's eye chillies (cili padi)
- 2 garlic cloves
- 60 g vinegar
- 1 tbsp sugar
- 1 tsp salt
Spicy gravy
- 3 dried chillies, soaked in hot water to soften
- 60 g shallots
- 1 garlic clove
- 5 g fresh ginger
- 120 g water
- 10 g cooking oil
- 400 g coconut milk
- 1 dried tamarind piece (asam keping)
- 2 stalks fresh lemongrass, white part only, smashed
- 2 tbsp budu (anchovy fish sauce)
- 2 tsp sugar
- 1 pinch salt, adjust to taste
Blue pea rice
- 600 g water
- 200 g hot water
- 10 g blue clitoria flowers (bunga telang), fresh or dried, lightly rinsed
- 400 g Basmati rice, rinsed
- 3 pandan leaves, tied into knots
- 1 banana leaf, trimmed and cut in pieces (10 cm x 10 cm) (optional)
- Nutrition
- per 1 portion
- Calories
- 1572 kJ / 376 kcal
- Protein
- 9 g
- Carbohydrates
- 79 g
- Fat
- 3 g
- Saturated fat
- 1 g
- Fiber
- 6 g
- Sodium
- 839 mg
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