Page 22 - Effi Media Digital_7.1

- 1 teaspoon brown sugar, 1/2 teaspoon tamarind

pulp, 1/2 teaspoon of lime juice
- Salt to taste, 1 cup hot water, depending on

desired thickness

- Utensils that we need:

- Pot, Colander, Mortar and Pestle

- Serving dish, Slotted spoon

Steps:

1. Place fried peanut, garlic, brown sugar, chilies,

and shrimp paste in a mortar. Grind with pestle

until everything is well mixed. Remove into a

mixing bowl.

2. Add tamarind juice, lime juice, and half cup of

water. Stir well and add more water to get the

consistency of peanut sauce to your liking.

3. Boil separately the cabbage, long beans,

spinach and bean sprouts, potato and egg, then

put aside.

4. Blanch the rest of the vegetable and egg in

boiling water and remove using a slotted spoon.

5. Place a portion of each salad ingredient into a

serving plate/bowl. Serve the peanut sauce and

mix well. It can be served both warm or cool.