Ingredients

• Waxy potatoes 2 medium (350 g)
• Long beans or green beans 150 g
• White cabbage 200 g
• Mung bean sprouts 150 g
• Cucumber 1 medium (200 g)
• Eggs, large 4 (200 g)
• Firm tofu 200 g
• Tempeh 200 g
• Raw peanuts, skinless 150 g
• Garlic and red chilies 3 cloves (12 g) and 3 (30 g)
• Palm sugar and tamarind pulp 40 g and 15 g
• Salt 2 tsp (12 g)
• Water 300 ml
• Vegetable oil, for frying 300 ml

Instructions

1. 1

   Boil the potatoes in their skins for 20 minutes and the eggs for 10 minutes; cool, peel and slice both.

2. 2

   Blanch the beans (cut into 4 cm lengths) for 3 minutes, the shredded cabbage for 1 minute and the bean sprouts for 30 seconds; drain well.

3. 3

   Cut the tofu and tempeh into 2 cm slices, rub with 1 tsp of the salt, and fry in the hot oil for 5-6 minutes until golden; drain.

4. 4

   Fry the peanuts in the same oil over medium heat for 4-5 minutes until golden, then fry the garlic and chilies for 1 minute; drain.

5. 5

   Grind the peanuts, garlic and chilies with the palm sugar and remaining salt to a coarse paste in a blender or mortar.

6. 6

   Soak the tamarind in 3 tbsp of the water, strain it into a pan with the peanut paste and the rest of the water, and simmer for 5 minutes, stirring, until thick.

7. 7

   Arrange the vegetables, potatoes, tofu, tempeh, sliced cucumber and eggs on plates and pour the warm peanut sauce over them.