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Well, guess what we had for dinner yesterday… Gado-gado! Since my first — and very succesful — attempt to grow my own bean sprouts (taugeh) we have to think of recipes to use it all. LOL Gado-gado is an all-time favourite and had to go on the menu. It’s a salad of either raw or blanched vegetables, served with peanut sauce as a dressing and emping and (dried) fried onions as toppings. Fried tofu and boiled egg are essential ingredients as well. Can’t get any easier, can it? :)

Our meal was (of course) delicious and I had made enough to put some in bento #50. Yay, a real feast! Unfortunately we were out of fried onions and ate all the emping at dinner :\ In my bento I took a Japanese sesame-soy rice cracker instead; not the same — I knoooow — but something crunchy to bite anyway ;)

For those of you who’ve never heard of emping: it’s a type of krupuk (or kroepoek, as we say) that is made of melinjo nuts. No shrimp, so it’s a good alternative for vegetarians like me :) It seems you have to love it or to hate it (it has a bit of a bitter taste) but I really can’t understand that anyone wouldn’t like it! :\

About my jubilee bento. Gado-gado is a great bento filler because it should be eaten at room temperature. The veggies are either blanched or raw so it’s easy to use leftovers ;) Of course it can be nice to have a hot peanut sauce with it, but roomtemp or cold is fine. So what do you see in my bento?

Top tier (which is actually the bottom tier :\ )

  • Japanese grape sweet (Anpanman mix fruit hard candy)
  • 3 stars of dried apricot & wild berries snack
  • mix of cashews and dried cranberries
  • Apricot & wild berries fruit snacksesame-soy rice cracker
  • container with peanut sauce
  • strips of fried tofu for the gado-gado
  • homegrown mustard cress
  • little radish stars

The bottom tier contains a mix of the following

  • red leaf salad (raw)
  • white cabbage (blanched by pouring some hot water over it)
  • bean sprouts (raw, but can be poured over with some hot water as well)
  • cucumber (raw)
  • carrots (blanched)
  • green beans and haricots verts (blanched)
  • slices of boiled egg (obviously)
  • more radish stars
  • radishes with gherkin stars

I’ll post a more precise recipe of gado-gado sometime soon… (oh, me and my promises..! :\ )

Tonight we will be having more Indonesian food with taugeh on the menu: loempia (spring rolls) and lalab taugé! Spring rolls and mushroom soup as a matter of fact, because I ran out of bean sprouts! :-o

I’m afraid the recipes are in Dutch (one of them is really Flemish, to be exact ;)

Gnoe goes ExtraVeganza!

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