Ingredients
| Vegetable soup | |
| 50 g | Mixed vegetables, fresh |
| 2 g | Seasonings (Herbs) |
| 2 g | Bouillon granular |
| Empal Goreng Gurih with rice | |
| 100 g | Rice hulled, cooked |
| 35 g | Cow meat, fresh |
| 10 ml | Palm oil |
| 5 g | Garlic, fresh |
| 1 cm | Galangal |
| ¼ g (1 pinch) | Salt |
| 5 g | Brown sugar |
| 20 ml | Water |
| Tabu Goreng Cabe Hijau | |
| 40 g | Tofu |
| 5 g | Galangal, crushed |
| 75 g | Green tomatoes, fresh |
| 25 g | Green chillies |
| 10 g | Sugar |
| 20 g | Onions, fresh |
| ¼ g (1 pinch) | Salt |
| 10 g | Garlic, fresh |
| 10 ml | Palm Oil |
| Fresh fruit | |
| 200 g | Melon, fresh |
Cooking Instructions
Vegetable soup
For the vegetable soup, cut the vegetables into cubes and put into a saucepan. Cover with water, add bouillon granular and cook on a medium heat for 20 minutes or until the vegetables are tender. Season the soup with spices to taste.
Empal Goreng Gurih with rice
Prepare the rice according to the instructions. For Empal Goreng Gurih, cut the meat with a thickness of 1 cm. Marinate the meat that has been covered in the crushed spices, for 15 minutes. Heat oil in a pan and fry until the meat is tender.
Tabu Goreng Cabe Hijau (fried tofu with green chilli)
Heat the oil in a large pan. Fry tofu until it becomes brown and set aside. Sauté onions and garlic until translucent, then add galangal, green chilli, salt and sugar. Mix well and stir in the cubed tomatoes. Stir well until the tomatoes are crushed. Finally, add tofu and stir until the spices seep. Lift and serve.
General information
| Difficulty: | 4 of 5 |
Nutritional information
| 622 kcal | Energy |
| 19.5 g | Protein |
| 316 mg | Phosphate |
| 747 mg | Sodium |
| 1,318 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |