An Indonesian vegetable salad with a hot peanut sauce.

Ingredients:

6
0.5 kg/ 1 lb
1 kg / 2 lb
0.5 kg/ 1 lb
10
0.5 kg/ 1 lb
2
200 g / 1/2 lb

Peanut sauce (pound):
0.6 kg/ 1 kt
12 tbsp
1 litre / 35 oz
1 1/2 tbsp
10 tbsp
2 tbsp
10

rempah (pound):
25
10
2 cloves
1/2 tbsp

small bean curd cakes (tau kua), deep fried, cut into half & sliced
bean sprouts, parboiled
cabbage, cut into squares & parboiled
long beans, cut into finger lengths & parboiled with 1/4 tsp soda bicarbonate
eggs, hardboiled & sliced
potatoes, boiled until cooked & sliced
cucumber, cut crosswise
lettuce

peanuts, toasted & ground
oil
water
salt
sugar
vinegar
shallots, (bawang merah) sliced & fried until crisp

dried chilies, soaked to soften, seeded
10 shallots (bawang merah)
garlic
shrimp paste (blachan)

Directions:

1. Over a high flame, heat a frying pan until very hot, pour in 12 tbsp oil, (fry the bean curd cakes for the salad, remove, and then fry the sliced shallots, remove), add in the rempah and stir-fry for 3 minutes over a medium flame. Over a  high flame, add in the water and bring to boil. add in the ground peanuts and then add in 1 1/2 tbsp salt, 10 tbsp sugar, and 2 tbsp vinegar, and then simmer, uncovered, over a medium flame until the oil comes to the surface, about 10 minutes. Garnish with the fried shallots.

2. Arrange the lettuce on a serving platter, arrange all other vegetables on the lettuce, and then garnish with the sliced eggs and potato slices.