One of the family’s favorite vegetable dishes. A salad with
cooked and mixed vegetables and peanut sauce.
This is how it was served in our restaurant and how we still eat it at home gatherings or parties. Can be eaten for lunch or dinner as a main meal or side dish as part of a buffet.

Prepare the peanut sauce first and while that simmers you can continue with preparing the vegetables and garnish.

For the sauce; briefly fry the challots, chopped garlic and shrimp paste in 2 table spoons of oil in a pan. Add the red pepper paste (sambal oelek), soy sauce, brown sugar and water. Bring to a boil. Add the peanut butter. Simmer over very low heat for about 45 minutes, stirring (to prevent sticking) until the sauce becomes thick.
Add the lemon juice or tamarind water just before use.

Cook the vegetables seperately in slightly salted boiling water for about 3 minutes (tender, crisp, not overcooked). The beansprouts only 1 minute. Take out of pan and drain each vegetable and put asside. Allow the water to return to a boil before adding each vegetable.

Use a serving dish. Pile the mixed vegetables in the middle. Finish with scattered garnish, pour over the peanut sauce, broken pieces of Krupuk and sprinkled crispy shallots.

Done - enjoy!

Tip: Serve with rice or lontong (compressed rice). Cut in 2 inch slices.
Vegetarian: leave out the eggs and replace the krupuk with emping (from the melindjo nut)

Ingredients

3.5 oz. green or white cabbage, shredded
7 oz. green beans, cut into about 1 inch lengths
3.5 oz. bean sprouts
3.5 oz. spinach or cauliflower (optional) medium size carrot, thin sliced strips like matchsticks

Garnish

2 hard boiled eggs, quartered lengthways
4 squares of hard beancurd / tofu – deep fried and diced
1 medium size potato boiled in skin, peeled and sliced
½ cucumber – thinly sliced
¼ cup crispy deep fried onions or shallots (check oriental food stores)
Krupuk Udang – shrimp crackers (check oriental food stores for 1 bag)

Sauce

½ jar of crunchy peanut butter
½ teaspoon sambal oelek (red pepper paste) as substitute for dried chilli pepper
2 cloves of garlic, chopped
4 shallots, chopped
1 thin slice of terassi – shrimp paste
½ tsp brown or palm sugar
1 tbsp dark soy sauce
1 tbsp lemon or tamarind water
2 tbsp oil
2 cups water
salt to taste