Directions
To Prep
- To make the peanut Sauce, coarsely grind the peanuts, garlic, chillies and galangal in a mortar or blender.
- Adding small amounts of water, just enough to keep the mixture turning.
To Cook
- Place the ground mixture in a saucepan with all the other dressing ingredients, except lime or lemon juice, and simmer uncovered over very low heat for about 1 hr.
- Stir constantly to prevent the sauce from sticking to the pot and burning. Remove from the heat and set aside.
- Add the lime or lemon juice, mix well and sprinkle 1 tbsp of the fried shallots over the sauce just before serving.
- In the meantime, bring a saucepan of water to a boil over medium heat, and briefly blanch the vegetables. About 30 secs for bean sprouts, 1 min for spinach, 1-2 mins for carrot, and 2-3 mins for green beans and cabbage.
- Remove from the heat and strain vegetables.
- On a serving platter, arrange all the vegetables and top with the tofu and egg wedges.
- Garnish with the remaining fried shallots and drizzle the peanut sauce on top. Serve with the deep-fried krupuk on the side.
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