Schwierigkeitsgrad
Die meisten unserer Rezepte sind einfach. Manche sind etwas herausfordernder: und zwar jene, die als mittel oder fortgeschritten bewertet sind.
Arbeitszeit
Dies ist die Arbeitszeit, die du benötigst, um diese Mahlzeit zuzubereiten.
Gesamtzeit
Dies ist die Zeit, die benötigt wird, um das Gericht von Anfang bis Ende zuzubereiten: Marinieren, Backen, Kühlen usw.
Portionen
Dies zeigt an, auf wie viele Portionen dieses Gericht zugeschnitten ist.
Zutaten
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)
- Nährwerte
- pro 1 portion
- Brennwert
- 1572 kJ / 376 kcal
- Eiweiß
- 9 g
- Kohlenhydrate
- 79 g
- Fett
- 3 g
- gesättigte Fettsäuren
- 1 g
- Ballaststoffe
- 6 g
- Natrium
- 839 mg
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