Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
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) (opcional)
- Nutrição
- por 1 portion
- Energia
- 1572 kJ / 376 kcal
- Proteína
- 9 g
- Hidratos de carbono
- 79 g
- Gordura
- 3 g
- Gordura saturada
- 1 g
- Fibra
- 6 g
- Sódio
- 839 mg
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