This Indonesian salad is served with peanut sauce, steamed rice, and can be cool or room temperature. If you don’t have kentjur or lime leaves, just use ½ tsp. Base Gede.
- ½ tsp kentjur or galanga
- 2 kaffir lime leaves
- 1 hot chile
- 2 cloves garlic
- ¼ tsp Shrimp paste or 1 tsp fish sauce
- 1 Tbsp soaked tamarind or 2 Tbsp lime juice
- ½ cup plain peanut butter or roasted peanuts
- 1 cup coconut milk
- ½ tsp salt
- 1 Tbsp palm sugar or brown sugar
- Salt to taste
- Grind kentjur in a mortar and pestle.
- Place all ingredients, except the water, in a blender and reduce to a creamy sauce. Add water if needed (between ½ cup and 1 cup).
- Pour the sauce in a pot and boil for 5 minutes. Set aside.
- 2 medium potatoes
- 2 cups cabbage, shredded
- 1 green beans
- 1 cup carrots, sliced
- 1 cup bean sprouts
- Boil potatoes in salted water. Chop.
- Blanch cabbage in salted water. Remove from heat, drain, and cool.
- Blanch other vegetables, one after the other.
- 1 block tempeh or tofu
- ½ cup oil (for frying)
- 1 medium cucumber, sliced
- 1 tomato, quartered
- 4 hard-boiled eggs, halved
- ¼ cup fried onions*
- ¼ cup celery leaves, chopped
*You can find fried onions in Asian markets or see our recipe to make them yourself.
- Chop the tempeh into small cubes. Fry in hot oil until golden.
- Place the cooked potatoes and blanched vegetables on a large plate and pour half the sauce on top.
- Garnish with the fried tempeh, eggs, tomatoes, cucumber, celery leaves and half the fried onions.
- Serve with the remaining sauce and fried onions on the side.