• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Sauce:
  • 2 tbsp chilli paste or chilli boh
  • 1 tsp belacan granules
  • (A):
  • 2 tbsp asam jawa (squeezed to obtain juice)
  • 125ml water
  • (B) (combine into a thick paste):
  • 3 - 4 tbsp chopped palm sugar (Gula Melaka)
  • 2 tbsp shrimp paste (har koh)
  • 1 tbsp hot water
  • Salt to taste
  • For the salad:
  • 250g roasted peanuts
  • 250g kangkung (water convolvulus), cut only the young shoots into 5 - 6cm length
  • 1 carrot, shredded coarsely
  • 150g yam bean (bangkwang), shredded coarsely
  • 1 cucumber, remove the soft centre, shredded coarsely
  • 150g long beans (kacang panjang), cut into 5 - 6cm lengths
  • 2 pieces tau kwa (firm soya bean cakes), fried and diced
  • 3 hardboiled eggs, shelled and quartered
  • 100g beansprouts, tailed


  1. Dry-fry peanuts in a wok over a gentle flame until they are slightly browned. Skin the nuts, then put them in a food processor to get them coarsely ground.
  2. Blanch kangkung in boiling water for two minutes. Remove with a perforated spoon and drain well. Blanch long beans for two to three minutes, drain, and run under cold water from the tap.
  3. Heat oil in a small pan; fry chilli paste briskly. Add belacan granules; mix. Mix in (A) and simmer. Stir in (B). Mix well until evenly combined. Turn off the heat, add peanuts and mix. Set sauce aside.
  4. To serve: Pour sauce over the vegetables and toss well to mix.
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