Peanut Sauce
- 2 cloves garlic
- 10 g bird's eye chili (green chili)
- 20 g gula melaka
- 1/2 tbsp salt
- 100 g peanuts, deep-fried or roasted
- 1/2 tbsp kecap manis
- Juice of 1/2 lime
- 1 cup water
Salad
- 200 g cabbage, sliced thinly
- 75 g bean sprouts, blanched briefly
- 250 g tofu, fried till golden and cut into cubes
- 1 medium cucumber, quartered and cut into 1/2 cm thickness
- 2 stalk Chinese celery, chopped finely
- 2 spring onion, chopped finely
- 10 g red and white crackers, deep-fried
directions:
- To make the sauce
- Mix garlic, chili, gula melaka, salt and peanut in a food processor and grind coarsely.
- Add lime and kecap manis, mix well.
- Gradually add water and stirring at the same time, to a desired thickness.
- To serve
- Combine all salad ingredients in a big mixing bowl or individual plater.
- Add sauce and serve immediately.
