From The Straits Times    |

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Serves 6

Ingredients

4 stalks Long Beans , cut into 2-3 cm long and blanched
1 piece Hard Tofu , diced and deep-fried
3 Eggs , hard boiled and cut into quarters
2 Potatoes , boiled until soft and diced
1 cup Cabbage , finely chopped and blanched
2 cups Ketupat (Steamed Compact Rice) , diced
2 cups Kerepok/Krupuk , deep fried
60 grams Tamarind , mashed with ½ cup warm Water and drained, seeds discarded
250 grams Toasted Peanuts , skinless and finely ground
50 grams (8 pieces) Shallots , roughly chopped
4 cloves of Garlic , roughly chopped
2 stalks Lemongrass , tender inside part only, roughly chopped
2 tablespoons Chilli Paste
6 tablespoons Vegetable Oil
60 grams Palm Sugar , roughly chopped
60 grams Sugar
1/2 tablespoon Salt
Crispy Fried Shallots , for garnishing

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Directions
To make the peanut sauce, place peanuts and tamarind water in a pot. Top up with water to cover peanuts by 3 cm. Bring to a boil. Simmer covered gently for about 20 minutes.
Whilst peanuts are simmering, pound or blend garlic, dried shrimps, lemongrass and shallots together. Add oil and continue blending till smooth paste is formed.
Heat a pan with oil, add paste from blender with chilli paste, curry powder and fry till fragrant and colour darkens.
Add this mixture into the peanut sauce.
Add palm sugar, sugar and salt to taste. Mix well.
Bring back to a boil, and simmer gently for 10 minutes. Reduce sauce or add more water as necessary to get a thick consistency.
Taste and adjust seasoning if necessary. Turn off heat. The sauce will continue to thicken as it cools down.
If necessary, add a bit of water and stir through. The sauce is usually served at room temperature or slightly warm.
To serve simply put longbeans, hard tofu, egg wedges, potatoes, cabbage, ketupat and kerepok in a dish and top with a generous amount of the peanut sauce.
Serve as individual portions or as a big salad with the peanut sauce on the side and garnish with crispy fried shallots.

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