Ingredients
Scale
- 1/2 cup rice
- mixed vegetables of your choice: bean sprouts, bok choy, carrots, cucumber, cabbage, green beans, &/or cauliflower
- optional: tofu & egg
toppings:
- home-made peanut sauce
- optional:
- Indonesian Emping cracker, aka: bitter nut cracker
- crispy fried onions
Instructions
- prepare rice according to instructions.
- boil egg, medium to hard.
- optional: prepare bowl of water & icecubes (to shock been sprouts).
- when finished preparing, simply use 1 saucepan for all vegetables, one at a time, quick blanch, taste for doneness before removing from pan.
- bean sprouts: remove wilting ends if preferred, blanch, shock with ice-cold water to preserve crisp texture.
- green beans: remove both end-tips, blanch.
- bok choy: chop & cook.
- cabbage: chop & cook.
- cauliflower: trim flowers into preferred size, cook or serve raw.
- vegetables that i prefer not-cooked, set aside for later use:
- carrots: cut into long thin strips.
- cucumber: peel off skin, cut into long-halves. remove seeds, slice into preferred thickness.
- prepare dressing.
- assemble your bowl: start with rice at the bottom, group each veggies on top of rice.
- decorate with sliced egg, peanut sauce, some empings, &/or crispy fried onions to your liking.
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¡bon-Appetit! or ¡Selamat makan! if you prefer!
