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Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI)
Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI)

Before you jump to Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Initially, you will need to be extremely careful when food shopping that you don’t unthinkingly put things in your shopping cart that you no longer want to eat. For example, did you ever think to check how much sugar and salt are in your favorite cereal? One heart-healthy option that can give you a healthy start to your day is oatmeal. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.

Therefore, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to salad with peanut and dried shrimp (salada siram kacang ebi) recipe. You can have salad with peanut and dried shrimp (salada siram kacang ebi) using 19 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI):
  1. Use sweet potato greens, use leaves and boil
  2. Use kale, separate leaves from ribs then boiled
  3. Prepare cucumber, halved and thinly sliced in rounds
  4. Provide cabbage, finely sliced
  5. Take potatoes, peeled and cut into chunks and fried
  6. Take cassava crackers
  7. Take round eggplants, cut into pieces
  8. Prepare fried tofu, cut into cubes
  9. Take fried tempeh, cut into cubs
  10. Provide eggs, boiled
  11. Take SAUCE
  12. Prepare peanuts, fried/roasted
  13. Provide salt
  14. Get fine sugar
  15. Use curly red chili
  16. Provide red chili (bird's eye)
  17. Provide toasted ebi (small shrimp)
  18. Use hot water
  19. Get vinegar
Instructions to make Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI):
  1. SAUCE : Mix peanuts, salt, sugar, and chilis. Blend until smooth, add the dried shrimp.
  2. Pour hot water and stir well. Add vinegar and stir.
  3. Place the sweet potato leaves, kale, cucumber, cabbage, potatoes, eggplant, on the base plate.
  4. Add the tofu, tempeh and eggs.
  5. Sprinkle seasoning and sprinkle on top cassava crackers and serve.

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