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1
1
1 stalk
1
3
3
200g
100g
100g
150g
For sauce
300g
2 teaspoons
10
10
2 cloves
1 cm
2 tablespoons
2 teaspoon
2 cups
4 tablespoons
4 cups
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Small turnip (yam bean), peeled and
shredded
Cucumber, coarsely shredded
Lettuce, shredded
Large potato, boiled, sliced
Hard boiled eggs, sliced
Bean curd, deep fried and sliced
Water convolvulus (kangkong)
cabbage
Long beans
Bean sprouts
Some prawn crackers, crushed
Groundnuts, roasted and ground
Sesame seeds, roasted and ground
Dried chilies
Shallots
Garlic
Shrimp paste (belacan)
Sugar
Salt
Tamarind juice
Cooking oil
Water
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Method :
-
Use a food processor and
grind the dried chilies, shallots, garlic and shrimp paste into a
fine paste.
-
Heat the oil in a frying
pan. Fry the ground paste till oil separates out.
-
Add tamarind juice, salt,
sugar and bring to boil.
-
Simmer for another 10
minutes until the gravy thickens.
-
Add peanut and sesame
seeds and stir.
To serve
-
Arrange a little of all
vegetables in a plate, followed by potatoes, bean curd, egg slices
and top it with the prawn crackers.
-
Ladle the sauce over the
plate and garnish with shredded lettuce.
Tip : to re-freshen the
blanched vegetables, sprinkle a pinch of bicarbonate of soda in the
boiling water.
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