Sauce:
¼
kg peanuts
2 cloves garlic
100 gr dark brown sugar (palm sugar)
Salt to taste
Tamarind juice to taste
3 fresh red chillies
10 small chillies
Dried shrimp paste (dry-fried)
Coconut milk from ¼ coconut
Fry the peanuts in oil. Drain and
grind the peanuts fine. Grind the garlic, brown sugar, salt, chillies and
shrimp paste, combine with the coconut milk and tamarind extract and boil until
sauce is thick and smooth, stirring contantly.
For these vegetables:
½ lb French beans cut in thirds
3 carrots cut in slices
¾ lb bean sprouts
½ cabbage, shredded
Par-boil the vegetables
Raw vegetables:
1 cucumber (sliced)
2-3 tomatoes (sliced)
3 or 4 lettuce leaves
½ lb boiled potatoes (sliced)
3 large hard-boiled eggs, sliced
thinly
2 bean curds (cubed and fried)
Arrange prepared vegetables on a
large serving plate, add cubed fried bean curds, eggs, shrimps chips and crisp
fried shallots.
