This delicious Indonesian salad is perfect on its own or as a side dish. SILIN WAHYUNINGSIH, owner of Indonesian restaurant Indochili, shares her recipe.
For the peanut sauce:
1 tsp vegetable oil.
½ tsp belacan*.
200g ground peanuts.
4 chilli padi, sliced.
200g gula melaka.
½ tsp salt.
20g tamarind paste*, mixed into.
4 tbsp water.
8 tbsp water.
For the salad:
500ml vegetable oil.
1 block tofu, cut 1cm-thick.
100g fresh tempeh*, cut 1cmthick.
200g beansprouts, tails removed.
200g kangkong, cut into short lengths.
160g cabbage, sliced.
1 medium potato, peeled and sliced.
2 hard-boiled eggs, halved.
Bottled fried shallots and prawn crackers, for garnishing*.
1 To make the peanut sauce, heat 1 tsp vegetable oil in a wok. Add the belacan and fry over medium heat until fragrant.
2 Process the fried belacan, peanuts, chilli padi, gula melaka and salt for 5min in a blender on high speed, until the mixture is smooth.
3 Add the tamarind mixture and 8 tbsp water. Blend for 20 sec on low speed to mix evenly. Set aside the peanut sauce.
4 Heat the 500ml vegetable oil in a wok over high heat. Deep-fry the tofu and tempeh for 3-5min, or till golden brown. Drain and place on a serving plate.
5 Cook the beansprouts, kangkong, cabbage and potatoes separately in a pot of water. Drain and transfer to the serving plate.
6 Add the hard-boiled eggs. Top with peanut sauce, followed by fried shallots and prawn crackers. Serve warm.
Coordination Ho Pei Ying / Photography Winston Chuang / Art Direction & Styling Nikki Ho / Indochili 54 Zion Road (6445-1766) and #B1-03 Tanjong Pagar Centre, 7 Wallich Street (6386-6427).