Mung sprouts with spicy sauce à la Dewi Desi

Ingredients for 2 servings:

• 120 g mung bean sprouts
• 2 eggs, size M
• 2 m.-large tomato(s), fully ripe
• 3 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 10 g ginger root, fresh or frozen
• 3 tbsp sauce (spring roll sauce, Thailand)
• 2 tbsp light fish sauce (kecap ikan “King Lobster”)
• 6 tbsp tomato juice
• 2 tbsp tomato paste
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp sesame oil, dark
• n. B. Peanuts, roasted, salted
• n. B. Balsamic vinegar di Modena
• n. B. mung bean sprouts, fish
• Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

An appetizer or snack with tomatoes, eggs, and peanuts. Recipe from Bali, Indonesia.

Place the eggs in cold water, heat the water gently, and simmer for about 7 minutes. Allow the eggs to cool completely in the cold water, then peel and halve them lengthwise and set aside. Rinse the mung bean sprouts in a sieve, shake dry, sort through the seeds, steam for 2 minutes, and place in a serving dish. Wash the tomatoes. Remove the stems. Peel the tomatoes and cut crosswise into approximately 8 mm thick slices. Place the slices to the right and left of the sprouts. Arrange the eggs on one or both sides. Sprinkle a pinch of salt over the tomatoes and eggs. For the sauce, decapitate the garlic cloves at both ends, peel them, and press them through a garlic press. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds and discarding the stem. Wash and peel the fresh ginger. Finely grate the required amount. Combine all ingredients in a saucepan, bring to a boil, and let the tapioca flour dissolve. Remove the sauce from the heat and let it cool. Pour the sauce over the sprouts and some of the eggs. Garnish the dish by drizzle a drop of balsamic vinegar on each tomato slice and serve immediately with crab bread (krupuk).