Summary

Ingredients

• 250 g beans, reen, fresh
• 0.5 ½ pointed cabbage or a small white cabbage
• 125 g bean sprouts
• 1 teaspoon vegetable stock
• 1 galangal (Laos root)
• 2 garlic clove (s), pressed
• 4 tablespoon, heaped peanut butter
• 4 tablespoon soy sauce (ketjab manis)
• 0.5 can ½ coconut milk
• 4 egg (s)
• 200 g tempeh
• 200 ml oil for frying, e.g., rapeseed oil
• 1 small onion (s)
• 1 pinch (s) chilli powder or freshly chopped chilli
• 50 g shrimp chips, veetarian (Cassave Krupuk)
• 1 ½ cup rice
• 2 liters water
• 1 tablespoon sugar, brown
• 1 pinch (s) salt

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Instructions

1. Boil 4 eggs until hard. Rinse with cold water and set aside. Peel and cut in half when they are a little cold.
2. Cut tempeh into pieces, about 4 cm x 1 cm x 1 cm. Fry the tempeh pieces at a medium temperature with sufficient oil, e.g. in a wok. The tempeh pieces should be crisp and golden yellow in color. Then spread out on kitchen paper.
3. Then prepare the tempeh sauce: Chop the onion very finely, cut the Laos root in half and also chop it, press 1 clove of garlic, sweat the onion, Laos root and garlic in a little oil. Then add 3 tablespoons of soy sauce and a pinch of chilli powder or chopped chilli pepper. Then add the brown sugar and let it dissolve over a low flame. Now add the fried tempeh pieces and turn them so that the tempeh is covered all over with the sauce. Place tempeh in a bowl and set aside.
4. Now clean and wash the beans. Halve the pointed cabbage and remove the stalk. Cut into bite-sized strips and wash. Wash soybeans.
5. Now bring the rice to the boil, adding twice the amount of water and a pinch of salt. Then let it cook over a low flame. Pour off after 10 minutes and allow to continue swelling without adding heat.
6. In the meantime, bring the remaining water with the vegetable stock to the boil.
7. At the same time, prepare the peanut sauce: press 1 clove of garlic, chop the remaining half of the Laos root. Fry both on a low flame. Add the peanut butter and coconut milk and stir. Season with soy sauce. Heat, but do not boil, and keep warm.
8. When the water with the broth comes to a boil, reduce the temperature. First add the beans (cook for no more than 15 minutes in total). After about 5 minutes add the cabbage. Add the bean sprouts for 2 minutes at the end. Drain the vegetables and place on a bowl / plate.
9. Spoonfuls of peanut sauce on top of the vegetables. Lay the halved eggs all around. If necessary, decorate with Cassave Krupuk pieces. Put the remaining krupuk in a bowl on the table for eating. Fried onions can be served with the dish.
10. Other vegetables can also be used. The vegetables can of course also be blanched and prepared separately for their appearance according to their type.