Pontianak Lettuce
Vegetable Ingredients/stuffing
- 350 gr curly lettuce (can be replaced with curly mustard greens), wash thoroughly then soak in boiled water + ice cubes for a while, thinly sliced
- 3 cucumbers, wash thoroughly, rinse with boiled water then slice thinly
- 4 pieces of tofu, fried then thinly sliced
- 3 eggs, boiled then split into 6 parts
- 300 gr potatoes, wash clean then boil until soft, peel the skin and cut into pieces
- Emping melinjo
Sauce Ingredients
- 150 grams of ebi, wash and puree then roast enough until dry and fragrant
- 50 gr brown sugar, comb
- 100 gr sugar
- 200 ml water
- 6 tablespoons cooking vinegar (me: use rice vinegar, acidity level according to taste)
- 10 pieces of cayenne pepper (adjust to taste)
- 1 tbsp grilled shrimp paste
- 40 ml water
- Puree the chili, shrimp paste and water using a food processor (if using a pestle, skip the water)
How to make
- 1. Cook brown sugar, granulated sugar and water until it boils and the sugar dissolves. Turn off the stove. Strain into a container.
- 2. Add vinegar and roasted ebi, mix well.
- 3. In a bowl, put all the vegetables/stuffing ingredients, flush with the sauce. Sprinkle fried onions.
- 4. If I put it in my favorite refrigerator first, the Electrolux Ultimate 500 will make it tastier and fresher 😍
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