Recipe Ingredient
- Sauce:
- 2 tbsp chilli paste or chilli boh
- 1 tsp belacan granules
- (A):
- 2 tbsp asam jawa (squeezed to obtain juice)
- 125ml water
- (B) (combine into a thick paste):
- 3 - 4 tbsp chopped palm sugar (Gula Melaka)
- 2 tbsp shrimp paste (har koh)
- 1 tbsp hot water
- Salt to taste
- For the salad:
- 250g roasted peanuts
- 250g kangkung (water convolvulus), cut only the young shoots into 5 - 6cm length
- 1 carrot, shredded coarsely
- 150g yam bean (bangkwang), shredded coarsely
- 1 cucumber, remove the soft centre, shredded coarsely
- 150g long beans (kacang panjang), cut into 5 - 6cm lengths
- 2 pieces tau kwa (firm soya bean cakes), fried and diced
- 3 hardboiled eggs, shelled and quartered
- 100g beansprouts, tailed
Instructions
- Dry-fry peanuts in a wok over a gentle flame until they are slightly browned. Skin the nuts, then put them in a food processor to get them coarsely ground.
- Blanch kangkung in boiling water for two minutes. Remove with a perforated spoon and drain well. Blanch long beans for two to three minutes, drain, and run under cold water from the tap.
- Heat oil in a small pan; fry chilli paste briskly. Add belacan granules; mix. Mix in (A) and simmer. Stir in (B). Mix well until evenly combined. Turn off the heat, add peanuts and mix. Set sauce aside.
- To serve: Pour sauce over the vegetables and toss well to mix.
