Directions

To Cook

1. Grind the toasted peanuts until fine. Set aside.
2. Place all the spice paste ingredients (except the oil) into a blender and blitz to a smooth paste.
3. Heat up wok with oil and sauté the spice paste until the oil separates.
4. Add in palm sugar, coconut cream, salt, kecap manis and tamarind paste. Cook for 1 minute. Pour in hot water and simmer for 3-4 minutes.
5. Stir in the ground peanuts and cook for a further 2-3 minutes. Remove from heat and set aside.
6. Blanch the kangkung, squid strips, shrimps, and rice vermicelli.
7. Divide and arrange blanched items with sliced fried bean curd puffs on plates.
8. Spoon the peanut sauce over. Serve warm.