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Kejibeling Salad (RUJAK BELING)
Kejibeling Salad (RUJAK BELING)

Before you jump to Kejibeling Salad (RUJAK BELING) recipe, you may want to read this short interesting healthy tips about Strength Enhancing Treats.

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Yogurt is often a snack a lot of people neglect. The fact is, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. As a snack, however, yogurt is one of the greatest things you can reach for. Along with calcium, it is a good supplier of aminoacids and vitamin B. Easily digestible, yogurt can actually help your gastrointestinal system work correctly depending upon the culture used to produce it. Yogurt mixes beautifully with nuts as well as seeds. It’s an easy way to reduce sugar while still enjoying a yummy snack.

You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to kejibeling salad (rujak beling) recipe. You can cook kejibeling salad (rujak beling) using 13 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Kejibeling Salad (RUJAK BELING):
  1. Provide 8-10 leaves kecibeling / kejibeling
  2. Provide 2 blocks tofu, diced
  3. Get 1 cucumber, seeded and diced
  4. Take 100 gr bean sprouts, remove the roots and boiled
  5. Prepare SAMBAL SAUCE
  6. You need 10 cayenne peppers
  7. Get 3 red chillis
  8. Use 1 garlic
  9. Prepare 1 tsp shrimp paste
  10. Get 200 gr brown sugar
  11. Prepare 1/2 tsp tamarind
  12. Use to taste Salt
  13. Prepare 2 Tbsp roasted peanuts, roughly mash for sprinkling
Instructions to make Kejibeling Salad (RUJAK BELING):
  1. Clean the kecibeling leaves. They can be boiled first, or left fresh, thinly sliced.
  2. Fry tofu along with the garlic until browned and cooked well. Remove and drain.
  3. SAMBAL SAUCE: Mash cayenne chilis, red chilis, garlic, shrimp paste, salt, sugar and tamarind until smooth. If too thick, you can add a little water.
  4. Put kecibeling leaves and sprouts at the base of the plate. Pile the tofu and cucumber on top.
  5. Top with the sauce and sprinkle roasted peanuts. Ready to eat!
  6. IMAGE : Kejibeling leaves (Strobilanthes crispus)

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