A composed Indonesian salad of blanched vegetables, tofu, tempeh and boiled egg, bound together with a thick peanut sauce sharpened with lime and kecap manis. An everyday lunch found from Jakarta street carts to home kitchens across Java.
Blanch the vegetables
Blanch the green beans, bean sprouts and cabbage in boiling water for two minutes until just tender, then drain and cool.
2 minBoil the eggs
Boil the eggs for nine minutes, then cool in water, peel and halve.
9 minFry the tofu and tempeh
Fry the tofu and tempeh in the oil for four minutes until golden on the outside.
4 minMake the peanut sauce
Blend the peanuts, garlic and chillies with the water, then simmer with the kecap manis, tamarind, palm sugar and salt for five minutes until thick and glossy.
5 minArrange the salad
Arrange the blanched vegetables, cucumber, potato, fried tofu and tempeh, and halved eggs on a platter.
Dress and garnish
Spoon the warm peanut sauce generously over the top and scatter with fried shallots.
No reviews yet — be the first to cook it.