The Achmadis Kitchen

Ingredients:
Cooked white rice
300 gr tempeh, fried
300 gr tofu, fried
1 cucumber, sliced
100 gr bean sprouts

Peanut sauce:
2 tbsp oil
150 gr peanut butter
7 candlenuts
10 birds-eye chillies
50 gr palm sugar
6 shallots
3 cloves garlic
200 ml water
5 tbsp kecap manis
2 tsp salt

Methods:
1. Peanut sauce: put candlenuts, chillies, palm sugar, shallots, and garlic in a food processor. Process until smooth.
2. Heat oil in a pan. Fry the chillies mixture until fragrant.
3. Add peanut sauce and the rest of the ingredients. Mix well.
4. Nasi lengko: cut tofu and tempeh into bite-size pieces.
5. Arrange white rice, tofu, tempeh, cucumber and beansprouts in a plate. Serve with peanut sauce.

Serves 6