Ingredients
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1 cup (50 g) Bean Sprouts
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2 cups (180 g) Spinach
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1 Carrots
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1 cup (100 g) Green Beans
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¼ head Cabbage
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2 cakes (about 7 oz/200 g each) deep-fried Tofu
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2 hard-boiled Egg
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2 tablespoons Crispy Fried Shallots
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1 cup (150 g) roasted unsalted Peanuts
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2 cloves Garlic
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2-3 Bird’s eye chili
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1 in (2 ½ cm) fresh Kencur Root
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1 Kaffir Lime Leaf
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3 tablespoons sweet Indonesian Soy Sauce
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½ teaspoon Salt
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2 cups (500 ml) Water
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1 teaspoon Lime Juice
Directions
Steps
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1
Done
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To make the Dressing, coarsely grind the peanuts, garlic, chilies and kencur in a mortar or blender, adding a little water if necessary to keep the mixture turning. Place the ground mixture in a saucepan with all the other Dressing ingredients, except the lime or lemon juice, and simmer uncovered over very low heat for about 1 hour, stirring frequently to prevent the sauce from sticking to the pot and burning. Remove from the heat and set aside. Add the lime or lemon juice, mix well and sprinkle 1 tablespoon of the Crispy Fried Shallots over the sauce just before serving. |
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2
Done
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Bring a saucepan of water to a boil over medium heat, and briefly blanch the vegetables (about 30 seconds for bean sprouts, 1 minute for spinach, 1 to 2 minutes for carrot, and 2 to 3 minutes for green beans and cabbage). Remove from the heat and drain. |
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3
Done
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Arrange all the vegetables on a serving platter and top with the tofu and egg wedges. Garnish with the remaining Crispy Fried Shallots and drizzle the Dressing on top. Serve with the deep-fried krupukon the side. |
