Ingredients with Measurements:
- 1 cucumber, peeled and sliced
- 1 carrot, peeled and sliced
- 1 cup bean sprouts
- 1 cup spinach leaves
- 1 cup cabbage, sliced
- 1/2 cup fried tofu, sliced
- 1/2 cup tempeh, sliced
- 1/2 cup roasted peanuts, crushed
- 1/2 cup tamarind juice
- 1/4 cup palm sugar
- 1 tablespoon shrimp paste
- 2 cloves garlic, minced
- 2 red chilies, sliced
- Salt to taste
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind together the garlic, red chilies, shrimp paste, and palm sugar until smooth.
2. In a large bowl, mix together the sliced cucumber, carrot, bean sprouts, spinach leaves, and cabbage.
3. Add the fried tofu and tempeh to the bowl.
4. Pour the tamarind juice over the vegetables and mix well.
5. Add the ground spice mixture to the bowl and mix well.
6. Season with salt to taste.
7. Garnish with crushed roasted peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Carbohydrates per serving: 28g
Protein per serving: 11g
Substitutions for ingredients:
- Instead of shrimp paste, you can use fish sauce.
- Instead of palm sugar, you can use brown sugar.
- Instead of tofu and tempeh, you can use chicken or beef.
Variations:
- Add sliced mango or pineapple for a sweet and sour flavor.
- Use different types of vegetables such as bell peppers or green beans.
- Add boiled eggs for extra protein.
Tips and tricks:
- Make sure to mix the vegetables well to ensure even distribution of the dressing.
- Adjust the amount of tamarind juice and palm sugar to your liking.
- You can make the dressing ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
Store the leftover rujak soto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served at room temperature and does not need to be reheated.
Presentation ideas:
Serve the rujak soto in a large bowl and garnish with crushed roasted peanuts.
Garnishes:
Crushed roasted peanuts
Pairings:
This dish pairs well with steamed rice or noodles.
Suggested side dishes:
Serve with a side of shrimp crackers or fried wontons.
Troubleshooting advice:
If the dressing is too thick, add more tamarind juice. If it is too thin, add more palm sugar.
Food safety advice:
Make sure to wash all vegetables thoroughly before using.
Food history:
Rujak soto is a traditional Indonesian dish that combines the flavors of rujak (a fruit salad with spicy peanut sauce) and soto (a soup made with meat and vegetables).
Flavor profiles:
This dish is sweet, sour, and spicy with a crunchy texture from the vegetables and peanuts.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Indonesian