Warm sorghum salad with smoked tomato sambal (Selada sorgum hangat dengan tomat sambal asap) from The Indonesian Vegetarian Table (page 158) by Petty Pandean-Elliott

  • beetroots
  • sorghum
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sunflower oil for coconut oil. You may use the Pickled pineapple (Acar nanas) recipe on p. 48, and the Fresh tofu (Tahu segar) recipe on p. 44. Sorghum needs to be soaked overnight. Marinate tofu for at least 2 hours.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for coconut oil. You may use the Pickled pineapple (Acar nanas) recipe on p. 48, and the Fresh tofu (Tahu segar) recipe on p. 44. Sorghum needs to be soaked overnight. Marinate tofu for at least 2 hours.

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