Who says veggies can’t be a nice breakfast to start the day? If you watch this Street Food Traveller webisode, it will definitely change your mind. While on Mengwi’s Traditional Market, Bali, Chef Will Meyrick tries a peanut dish that is perfect for breakfast, called Tipat Tahu.
Just like the Balinese version of Gado-Gado in Jakarta, or Tupat Tahu in Bandung, West Java, it also contains peanut sauce, tofu, and rice cakes. I’s an incredibly simple dish to make, so Chef Will creates this one for you, though with a twist compared to the original recipe.
After frying some garlic, shallots, pound with peanuts, then the wonderful spicy garlic peanut sauce is ready. Add the peanut sauce with a little bit of palm sugar, petis (Indonesian fish paste), water, sweet soy sauce and use a pestle to mix together. Add in the rice cakes, cut into small pieces, fried tofu as well, mix well, add in shredded cabbage, long beans, mix it all again then add beansprouts, a squeeze of lime, and serve beautifully with some fried shallots, a slice of lime on top, and some crispy prawn crackers.
The breakfast of champions to set you up for the day.

----------------------------------------------
Prep + cooking time​: 30 minutes​​
Portions​​: 2 pax
----------------------------------------------
Main ingredients

1 rice cake (you can purchase in Asian food market)
2 pieces tofu, fried, cut into triangle shape
1 handful beansprout, blanched
1 handful cabbage, shredded and blanched
1 handful long bean, blanched
½ cup peanut paste (see pantry)
2 tablespoons palm sugar, grated
1 tablespoon petis
½ cup water
1 tablespoon sweet soya sauce
Salt to taste
1 piece lemo (Balinese lime), juiced
----------------------------------------------
Garnish

1 tablespoon fried shallot
1 piece lemo (Balinese lime), halved
Some fresh cabbage
Some fresh long bean
2 pieces prawn crackers ((you can purchase in Asian food market)
----------------------------------------------
Peanut Paste ingredients

1 cup peanut, fried
12 cloves garlic, chopped and fried
5 pieces small red chilli, fried
----------------------------------------------
Method

Make peanut paste by combining all ingredients together in a blender and blend until smooth.

In a mortar and pestle, put peanut paste, grated palm sugar, petis and water, pound all together. Add in sweet soya sauce and mix through.
Cut rice cake into small bite size pieces, add into the sauce and also add in fried peanut, mix rice cake and fried peanut with the sauce. Add in vegetables and lemo juice to taste. Mix through and serve with sprinkles of fried shallot, fresh vegetables, lemo and prawn crackers on the side.

————————————————————————————————————————————

Dive into the vibrant world of Chef Wil Meyrick, a culinary maestro who has journeyed from the bustling streets of London to the sun-soaked shores of Sydney, before finally anchoring his passion in the rich tapestry of Southeast Asia.

With his name now echoing through the kitchens of Indonesia and Australia, Chef Meyrick has cultivated a collection of five celebrated restaurants, including the acclaimed Mamasan, ranked 50 in Miele Guide's Asia Top 50 Restaurants. Alongside Hujan Locale, Honey & Smoke, Billy Ho in Bali, and Will St. in Perth, his establishments are a testament to his relentless pursuit of culinary excellence and his devotion to uncovering the most authentic flavours from the heart of local markets and kitchens.

But the Wil Meyrick experience extends far beyond the dining table as he also leads in curating many extraordinary culinary adventures.

————————————————————————————————————————————

Will Meyrick's website:
[ Ссылка ]

Will Meyrick Experiences: Cooking Classes, Street Food Tour, Gastronomic Cruises & Cultural Tours
[ Ссылка ]

————————————————————————————————————————————

Will Meyrick Restaurants:

[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]

————————————————————————————————————————————

свернуть