2 cups rice bran oil for frying
2 small onions, sliced
10 cloves of garlic, sliced
1 Tbsp dried chili flakes
1 cup dried shrimp
1/2 cup chopped roasted peanuts
2 Tbsp Yeo's Sambal Olek
1 Tbsp Squid Brand Fish Sauce
1 Tbsp ABC Kecap Manis Sweet Soy Sauce
1/2 cup TCC Coconut Milk
1/2 cup smooth peanut paste
1/2 cup water
1 tsp white sugar
Juice of 1 lime
3-4 potatoes, peeled, cut and boiled unti soft
4 hard boiled eggs, peeled and sliced
1 red onion, finely sliced
1 cup alfalfa sprouts
1 cucumber, sliced
20 Japanese rice biscuits
1. Peanut balachaung:
Heat oil in a pot and fry onion, stirring occasionally, until it starts to crisp up. Remove with a slotted spoon. Do the same again with the garlic, being careful to remove before it overcooks.
Discard most of the oil, leaving 2-3 tablespoons in the pan and reduce heat.
Process the dried shrimp into a light crumb. Add the shrimp, chilli and peanuts to the pan and stir fry for 30 seconds. Remove and drain on paper towel.
2. Bumbu Kecang:
Put all the bumbu kacang ingredients in a blender and blend until smooth.
Prepare salad ingredients as desired, divide between 4 dishes and serve with the balachaung and bumbu kiacang dressing. Any remaining balachaung will keep for up to one week in the fridge.
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