Ayo-ma-style pickles
Ingredients
- 12 lettuce leaves, cut to taste
- 2 cucumbers, cut to taste
- 75 g bean sprouts, soaked in salt water
- 4 cabbage leaves, de-boned and finely sliced
- 2 carrots, peeled and grated into matchstick shapes
- 1 white tofu, boiled and cut into squares
- 1 potato, boiled and cut into squares
- 2 eggs, boiled and halved
- Sauce:
- 200 g cashews, roasted
- 200 g peanuts, roasted
- 15 dried shrimp, steeped in hot water, drained and roasted
- 10 curly red chilies
- 4 large red chilies
- 75 g coconut sugar/brown sugar, combed
- 3 tsp salt
- 2 tbsp tamarind juice
- 1 tsp vinegar
- 200 ml hot water
Cooking Instructions
- Blend then cashews, peanuts and ebi. Set aside.
- Blend curly red chili, large red chili, coconut/brown sugar and salt. Combine with the blended peanuts and stir well.
- Gradually add hot water while stirring until the mixture becomes smooth and thick. Add tamarind juice and vinegar, then mix well. Taste and adjust as needed.
- Wash the vegetables by soaking them in salt water or water with apple cider vinegar for 15 minutes, then rinse and chop as desired. Plate the vegetables, tofu, potatoes and eggs on a serving plate, then drizzle with the dressing.
- Enjoy this refreshing and healthy pickled vegetable dish!
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