Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
- 150 g cabbage, thickest part of the core removed, cut in wedges that fit through feeder tube
- 150 g yam bean (sengkuang), peeled, cut in wedges that fit through feeder tube
- 50 g carrot, peeled
- 30 g fresh turmeric, cut in slices
- 5 g shrimp paste (belacan), toasted
- 100 g shallots
- 5 garlic cloves
- 2 fresh red chillies, cut in slices
- 10 g dried chillies, deseeded, soaked to soften
- 20 g dried shrimp, soaked to soften
- 750 g water
- 30 g cooking oil
- 3 stalks fresh lemongrass, white part only
- 100 g long beans, cut in 3 cm length
- 20 g sugar
- 2 tsp salt, adjust to taste
- 40 g beancurd sheets (dried type) (tau kee), soaked in hot water to soften
- 50 g mung bean vermicelli (dongfen), soaked to soften
- 1 tsp chicken stock powder, homemade or storebought (opcional)
- 450 g coconut milk
- 200 g firm bean curds (tau kwa) , approx. 2 blocks, cut in 2 cm cubes, deep fried
- 6 compressed rice cake (nasi impit) (homemade or store bought, see tips), cut in bite-sized pieces
- Inf. nutricional
- por 1 portion
- Calorías
- 965 kJ / 231 kcal
- Proteína
- 9 g
- Carbohidratos
- 37 g
- Grasa
- 6 g
- Grasa saturada
- 1 g
- Fibra
- 7 g
- Sodio
- 915 mg
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