Indonesian Salad with Peanut Sauce


    Fresh soy tempeh
    Bean sprouts, blanched
    Cabbage, blanched
    Potatoes, boiled until cooked
    Green beans, blanched
    Fried Shallots (optional)
    Shrimp crackers (optional)

    Peanut Sauce

    1/2 cup shelled peanuts (85g)
    2 tablespoons palm or light brown sugar
    5 medium cloves garlic
    3 medium-sized shallots
    2 lime leaves
    2 tablespoons tamarind paste
    2 tablespoons vegetable oil (30ml)
    Bird’s Eye (Thai) Chili or dry chili flakes, to taste (optional)

      Cooking Instructions

      1. Prepare boiling water and an ice bath. Blanch vegetables, checking for doneness after 30 seconds or so. Plunge cooked vegetables into ice bath until cooled completely, drain and chill.
      2. Pan-fry garlic, shallots, chili and lime leaves until fragrant. 
      3. Toast peanuts in a 375°F (191°C) oven until golden brown (approx. 5 minutes).
      4. Cut tempeh into 1/2" thick strips and pan fry until golden brown. Season with salt and pepper and set aside with cooked vegetables.
      5. Combine together peanuts, palm sugar and tamarind paste along with the aromatics into a food processor and grind until coarse. Add water until desired thickness is achieved. 
      6. Toss the blanched vegetables in peanut sauce, top with fried shallots, shrimp crackers (optional) and pan-fried tempeh.