Ingredients:
2500 ml of water
250 grams of paksoy/boksoy
1 tahu / tofu
1 teaspoon salt
1/2 tablespoon of sesame oil
4 cm jahe/ginger
Ingredients dip sauce
6 green lomboks
3 red rawits
4 cloves garlic
1 spring onion, white portion
1 tablespoon light soy sauce
1 teaspoon salt
1 teaspoon palm sugar
6 tablespoons of oil
Preparation:
Cut the tahu into blocks and the paksoy into pieces. Grate de jahe. Heat in a pan the water together with the tahu and the jahe and bring to the boil. Then add the paksoy and sesame oil and boil for 1 minute. Then mix in the salt and serve with the dipping sauce.
preparation of dipping sauce:
Roast the lomboks and rawits dry in a skillet/wok. Then pound or grind it into a paste. Chop the garlic and spring onion finely and mix it through the paste. Heat in a pan the oil until it starts to smoke and pour it over the mixture. Then mix in the soy sauce and palm sugar and serve.
