From The Straits Times    |

Serves 4      
INGREDIENTS
1 tsp tamarind paste
½ cup water
8 red chillies, seeds removed
7 shallots, peeled
3 cloves garlic, peeled
2 tbsp shrimp paste (belachan)
4 tbsp vegetable oil
1 bay leaf
2 kaffir lime (limau purut) leaves
½ cup coconut milk
Salt, to taste
Sugar, to taste
¾ cup groundnuts, roasted and ground
6 baby potatoes, boiled for 15min and quartered
2 hard-boiled eggs, sliced
¾ cup beansprouts, boiled for 1min
4 cabbage leaves, julienned and boiled for 1min
2 long beans, cut into 3cm pieces and boiled for 2min
½ cup kang kong (optional), boiled for 2min
1½ firm tofu (tau kwa), sliced and fried
¼ cucumber, cut into strips

DIRECTIONS
1 Mix the tamarind paste with ¼ cup water and squeeze the paste to extract the juice. Strain and discard any seeds. Set aside the juice.
2 In a food processor, combine the chillies, shallots, garlic and shrimp paste to make a chilli paste.
3 To make the sauce, heat the oil in a pan. Fry the chilli paste with the bay leaf and kaffir lime leaves over medium heat for 3min until fragrant.
4 Add the coconut milk, tamarind juice and ¼ cup water and a pinch of salt and sugar. Cook for 2min.
5 Mix in the groundnuts and season with sugar and salt to taste. Remove from heat and discard the bay leaf and kaffir lime leaves.
6 To serve, pour the sauce over the potatoes, eggs, beansprouts, cabbage leaves, long beans, kang kong, tofu and cucumber.

This article was originally published in Simply Her August 2014.