- cabbage or iceberg lettuce
- green beans
- tofu and dusting of flour/oil for deep frying
- bean sprouts
- small waxy potatoes
- cucumber
- hard boiled eggs
- fried onions (ready to use)
- shrimp crackers (kroepoek)
peanut sauce
- 10 cloves garlic
- 300 g roasted peanuts
- 1000 ml coconut milk
- 10 red chilis
- 1 tsp shrimp paste
- 62 g coconut sugar
- 2-3 tbsp rice flour and a little bit of water
sambal
- 20 red bird eyes chilies boiled/steamed
- 1/2 tsp sugar
- salt
Peanut Sauce
- Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
- In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
- Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.
Sambal
- Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.
Use one pot for everything and prepare in advance. First, put oil in the pan and heat well. Cut tofu into squares and dry. Roll in flour to be sure there is no moisture. Deep fry until golden. Set aside. Clean pot.
Fill with water and boil. Add small potatoes for 6 minutes (not too mushy) set aside. Empty pan. Put in eggs and cover with cold water with 2 inches. add salt to avoid cracking (or vinegar) Heat water to rolling boil. Turn off heat but keep the pan on the hot burner, cover and let sit for 12 minutes. Take out eggs and set aside. Add green beans and cook until soft. Set aside. If you would like, add chopped cabbage to hot water without turning on the burner. This only need about 15 seconds.
Assemble everything on the plate cover with peanut sauce. Sprinkle with fried onions.