Hodgepodge Flush

Ingredients

• 100 gr fusilli boiled and drained
• 250 gr bean sprouts, boiled briefly
• 100 gr coarsely sliced ​​lettuce
• 200 gr carrots, cut lengthwise, boiled
• 4 hard boiled eggs cut into pieces

Spice

• 1 pack of ready-to-use pecel seasoning 200 gr
• 4 pieces of cayenne pepper
• 3 cloves of garlic
• 1 pack of instant coconut milk 65 ml
• 2 lime leaves
• 50 ml tamarind water
• 250 to 300 ml of water
• 2 tbsp cooking oil for frying

How to make

• 1. Seasoning: puree the cayenne pepper and garlic. Then stir-fry until fragrant, remove.
• 2. Prepare a pan, add the sauteed onions, coconut milk, lime leaves and water. Cook until boiling. Add lime leaves and tamarind water, mix well.
• 3. Cook until slightly thick, then adjust the taste and remove from heat.
• 4. Presentation: Arrange the fusilli on a plate along with all the other ingredients above, pour the seasoning on top, serve with crackers.
• good luck

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