Atjar tjampoer with fried cauliflower florets

Name: atjar tjampoer with fried cauliflower florets
Total time: 20 min
Yield: 4
Ingredients: sunflower oil; 1 little baking flour; 1 little pot atjar tjampoer; 2 tablespoon fresh celery leaves; 2 egg for the batter; 150 gram flour for the batter; 1 teaspoon goela djawa for the batter; 1 teaspoon Brown sugar for the batter; 0.5 teaspoon ginger powder (djahé) for the batter; 1 teaspoon lime juice for the batter; 1 teaspoon lemon juice for the batter

Ingredients

Sunflower oil
1 little baking flour
1 little pot atjar tjampoer
2 tablespoon fresh celery leaves
2 egg for the batter
150 gram flour for the batter

1 teaspoon goela djawa for the batter
1 teaspoon Brown sugar for the batter
0.5 teaspoon ginger powder (djahé) for the batter
1 teaspoon lime juice for the batter
1 teaspoon lemon juice for the batter

Directions

Start with the batter. Beat the eggs with 1-2 tablespoons of water. Add the other ingredients and beat it into an airy batter.
Heat the oil in a wok or deep fryer. Take the cauliflower florets through the batter and fry the florets golden brown in a few minutes. Let them drain on kitchen paper.
Divide the atjar tjampoer over dishes. Place the cauliflower florets next to it and sprinkle the celeriac over it.