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Ingredients: • 250 g (3 cups) kangkong (water spinach), washed and drained, thick ends discarded, sliced • 250 g (3 cups) spinach, washed and drained • 250 g (2 ½ cup) sliced green beans • 250 g (5 cups) bean sprouts, tails removed, washed and drained • Few sprigs lemon basil • Deep-fried prawn crackers (optional) Peanut Dressing: • 1 tablespoon tamarind pulp • 60 mL ( ¼ cup) warm water • 2 red finger-length chilies • 1-2 bird’s eye chilies • 2 cm (1 in) aromatic ginger (kencur) or galangal • 4 cloves garlic • 3 kaffir lime leaves, sliced ½ teaspoon dried shrimp paste, toasted • 2 teaspoons salt • 90 g ( ½ cup) palm sugar • 250 g (1 2/3 cups) peanuts, dry roasted and skinned • 500 mL (2 cups) hot water Preparations: 1. Prepare the Peanut Dressing by soaking the tamarind pulp in the warm water for 5 minutes. Mash it with the fingers and strain to obtain the juice; set aside. Grind the peanuts coarsely in a food processor, remove and set aside. Grind the chilies, aromatic ginger, garlic, kaffir lime leaves, shrimp paste, reserved 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 pulse a few times. Add the water and pulse to make a thick sauce 2. Blanch or steam each type of vegetables separately in turn for 1 to 2 minutes each, being careful not to overcook 3. Arrange the vegetables on a plate and either spoon the Peanut Dressing over the vegetables or serve on the side in a bowl. Garnish with lemon basil and prawn crackers, if using, and serve at room temperature Serves: 4 to 6 Preparation time: 30 mins. Cooking time: 30-35 mins.
Periplus
