Ingredients
Vegetables to be boiled
600g kangkong washed thoroughly and cut into short lengths, using the stalks as well as the leaves
300g long beans, cut into 3 cm lengths
300g cabbage coarsely shredded
4 medium sized potatoes, washed, boiled in their skins and sliced
300g bean sprouts, with tails removed washed and scalded
Vegetables to be used raw
2 cucumbers, each cut into two lengthwise, and coarsley sliced
3 thick slices ripe pineapple, cut into small pieces
1 medium sized yam bean to be peeled and thinly sliced
3-4 ripe tomatoes, sliced (optional)
4 hard boiled eggs, cut into wedges
6 large hard soy bean cakes, fried in a little oil till golden brown on both sides, drained on kitchen paper, halved then sliced thickly.
a few shrimp crackers, fried in deep oil till crisp. Cool and store in air tight bottles.
Ingredients for sauce
Ingredients to be finely ground
16-20 dried red chillies soak to soften
6 fresh red chilies, some or all seeded
1 dsp shrimp paste
3/4 cup shallots
1 1/2 cups roasted peanuts, skinned and finely pounded
2 1/2 cups coconut milk from 1/2 coconut, grated
1 cup tamarind juice made from 2 dsp tamarind pulp
2 tbsp oil
palm sugar to taste
Method
To prepare the sauce
Heat oil in large saucepan. Fry the ground chili, shrimp paste and shallots till cooked and fragrant, stirring all the time. Add 1 cup coconut milk and salt, and when boiling, add the pounded peanuts gradually, blending them into liquid well. Add the rest of the coconut milk and the strained tamarind juice and palm sugar. Test for taste as you stir the sauce. Add more sugar, salt and tamarind juice to suit your taste. If sauce is too thick, add a little boiled water. Simmer till oil surfaces.
More ** Healthy Salads ** and ** Chinese Cuisine **
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