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Ingredients: • 1 large or 2 small cakes firm tofu (250g/ 8 oz) • ½ teaspoon salt • 250 mL (1 cup) oil • 1 cucumber, peeled and sliced • 200 g (1 ½ cups) cabbage, thinly sliced • 10 lettuce leaves, coarsely sliced or torn • 2 medium potatoes, boiled, peeled, and cut in chunks • 3 hard-boiled eggs, peeled and sliced • Deep-fried melinjo nut wafers (krupuk emping) Peanut Dressing: • 1 tablespoon tamarind pulp • ¼ cup (60 mL) warm water • 250 g (1 2/3 cups) raw peanut, dry roasted, skins removed • 2-3 red finger-length chilies • 2 cm (1 in) fresh galangal root • 4 cloves garlic • 3 kaffir lime leaves • 2 teaspoons salt • 90 g ( ½ cup) palm sugar • 500 mL (2 cups) hot water Preparations: 1. Sprinkle both sides of the tofu with the salt. Heat the oil in a wok or saucepan and deep-fry the tofu until golden brown on both sides. Drain on paper towels and cut into 2 ½ cm (1 in) cubes. Set aside to cool 2. To prepare the Peanut Dressing, soak the tamarind pulp in the warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice. Grind the peanuts coarsely in food processor, then remove and set aside. Grind the chilies, galangal, garlic, kaffir lime leaves, tamarind juice, salt and palm sugar in a spice grinder or blender to form a smooth paste. Add the ground peanuts to the spice paste and pluse a few times. Add the water and pulse to make a thick sauces. 3. Put the tofu, cucumber, cabbage, lettuce and potatoes in a large bowl. Add the Peanut Dressing and toss to mix well. Transfer to a serving platter and top with the sliced egg and melinjo nut wafers. Serves: 4 Preparation time: 15 mins. Cooking time: 30 mins.
Periplus
