A steamed salad, served with peanut sauce? Yes, please!
Coarsely shred:
1 head of cabbage
Peel & slice thinly:
1 cucumber
2 carrots
Halve lengthwise:
200 g green beans
Chop into 1-cm chunks:
400 g firm tofu
500 g cooked waxy potatoes
Rinse and set aside:
225 ml cilantro leaves, roughly chopped
200 g bean sprouts
Hard-boil, peel, and quarter:
6 eggs
Whisk together:
100 g peanut butter
90 ml kecap manis (sweet soy sauce)
60 ml shrimp paste
30 ml fish sauce
30 ml brown sugar
2 cloves crushed garlic
2-4 finely-chopped fresh red chili peppers
300 ml coconut milk
juice of 2 limes
Heat in a wok:
30 ml vegetable oil
Fry tofu on each side until it is crispy, then transfer to a plate. Do the same with the potatoes.
Prepare a large steamer with boiling water beneath it. Steam the carrots, green beans, and cabbage until just tender. Remove to a large platter, and arrange the potatoes, tofu, cilantro, cucumber, and eggs over it. Drizzle the peanut sauce over it and top with:
120 ml fried onions
200 ml prawn crackers, lightly crushed