Ingredients
½ cup peanut butter, natural crunchy or smooth, 120g
⅓ cup coconut milk
⅓ cup water
3 tbsp kecap manis / sweet soy sauce, sub brown sugar
2 Thai makrut / kaffir lime leaves, stems removed, chopped extra fine
3 tsp garlic, finely chopped
1 tsp ginger, sub galangal
¼ tsp tamarind paste, sub 1 tsp lime juice
Optional
1 small red chilli, sub 1 tsp chilli sambal or sambal oelek
½ tsp shrimp powder, belacan / terasi, sub 1 tsp fish sauce or soy sauce
For the salad base
2 potatoes, cubed and boiled
1 cup green beans, halved and blanched
1 carrot, julienne sliced
1 cup bean sprouts, blanched
1 cup cucumber, chopped
2 lettuce leaves, roughly chopped
100 g fried tofu cubed, sub tempeh
2 eggs, boiled and halved
1 tomato, quartered
1 tbsp vegetable oil, for frying
Method
For the peanut sauce
- Pop your peanut butter, coconut milk, water, kecap manis / sweet soy sauce, Thai makrut / kaffir lime leaves, garlic, ginger, tamarind paste and optional small red chilli and shrimp powder (belacan / terasi) into a small saucepan over low medium heat.
- Stir to bring everything together, until well combined and it thickens nicely.
- Here you have the choice to make the sauce as thick or thin as you like. Add more water to your liking to get the consistency you want.
For the salad base
- Prep your veggies by washing, blanching and boiling everything you want to have on your plate.
- If adding fried tofu or tempeh, we like to fry it on low medium heat for a few minutes with vegetable oil until hot and crispy.
- Time to pile it all up! Get out two bowls and arrange with your potatoes, green beans, carrot, bean sprouts, lettuce leaves and fried tofu.
- Pour over half the peanut sauce over each bowl, then top with the tomato and eggs.
- Optionally, add an extra drizzle of kecap manis, a sprinkling of crushed peanuts and a few krupuk (prawn crackers).
