Basmati brown rice with tofu, bell pepper and orange
I love brown rice. Properly prepared, it gives saturation for long hours, reduces appetite, is rich in minerals, especially potassium, and vitamins B, E, PP, and in combination with tofu,…

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Thai salad with chicken, shrimp and pineapple
INGREDIENTS 400 g boiled chicken 200 g boiled shrimp 0.5 fresh pineapple 1 head of lettuce 1 onion 2 branches of parsley and mint 1 lemon 2 tbsp vegetable oil…

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Gado gado salad
This salad with an amazing name for us is an Asian version of French Nicoise. That is, different ingredients are laid out on one dish - mostly vegetables, but there…

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Gado gado salad

This salad with an amazing name for us is an Asian version of French
Nicoise. That is, different ingredients are laid out on one dish – mostly vegetables, but there are still
boiled eggs, tofu, and sometimes meat, poultry, or shrimp. Everyone takes what he wants – and water
optional sauce. A very convenient format for a big feast when people gather
with different tastes.

INGREDIENTS
200 g cabbage
5 medium potatoes
2 medium carrots
150 g of green beans
100 g Golden Bean Sprouts
2 large ripe tomatoes
1 small long-fruited cucumber
200 g of solid tofu
3 eggs
For the sauce: 10-12 cloves of garlic
2 medium shallots
5 medium red chili peppers
150 g raw peanuts
300 ml coconut milk
60 g palm or brown sugar
1 tbsp. l rice flour
1 tsp shrimp paste
salt
For sambal: 20 red bird eye chili
1/2 tsp Sahara
salt
STEP-BY-STEP COOKING RECIPE
To season sambal, cook the peppers for a couple of minutes, 15 minutes, then cool and put in a mortar. Add sugar and salt and crush into the paste. 2. For sauce, pour peanuts on a baking sheet in an even layer and fry in an oven preheated to 170 ° C, stirring for 7 minutes. Then peel off by rubbing the hot nuts in a towel and cool. 3. Bake whole cloves of garlic, chopped in half onions, chopped in half and peeled chili peppers until soft. Previously, all of them are best lubricated with oil. 4. Put all the baked spicy vegetables in a blender, add peanuts, sugar and coconut milk, whisk until smooth. Pour the sauce into a saucepan, add shrimp paste or salt, bring to a boil, boil 1/3. At the very end, add mixed with 1 tbsp. l cold water rice flour, warm, stirring, and remove from heat. 5. Prepare all ingredients for the salad: cook the potatoes in their skins until ready, peel and cut into large slices. Boil green beans in boiling water for 2 minutes, pour over cold water and pat dry. 6. Cut the cabbage very thinly. Peel and chop the carrots with thin straw. Cut tomatoes into slices, cucumbers into slices. 7. Hard-boiled eggs, pour cold water, peel, cut along quarters. 8. Tofu cut into cubes, fry in vegetable oil until golden brown. 9. Put all the prepared salad ingredients on a large dish, pour the sauce and serve immediately. Put the sambal separately.

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