Ingredients:
2 squares of fried tofu
2 squares of fried tempe*
4 eggs
2 cups of bean sprout
2 cups of kangkung (can be substituted with spinach)
2 cups of sweet corn (can be from the can)
Sauce:
2 cups of sweetened peanut butter cream
Salt (as much/less as you desire)
4 pieces of ground candle nuts (kemiri)
1/2 cup of palm sugar
1 1/2 cups of water to dilute (add water if it is too thick)
Ground chilies (optional)
Lime juice or vinegar
How to make:
1. Steam bean sprout, kangkung, and corn.
2. Boil the eggs, peel them, and then cut in half.
3. Fry the tofu and tempe, then cut them into little squares.
4. For the sauce: Cook the peanut butter cream in the small pot with water to dilute. Add salt & pepper, ground candle nuts, palm sugar, and chillies. Stir until it thickens. When it cools, add a few drop of lime juice or vinegar.
How to serve:
Like any other styles of salad, you just put all the cooked ingredients into a plate, pour the peanut sauce as a dressing and toss them. It can be served with rice or lontong*. Enjoy, and Selamat Makan!
* Tempe is a fermented soy bean cake and generally it is rectangular. It can be found at some Asian groceries, Vegetarian food stores, or Organic food stores.
* Lontong is a compressed rice.
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