Serves : 5-6
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Ingredients :
300g water convolvulus(kang kong) shoots, cut into 5cm lengths
300g tender tapioca leaves, cut into 5cm lengths
150g bean sprouts
150g turnip coarsely shredded
150g long beans, cut into 5cm lengths
1 carrot, medium, coarsely shredded
1 cucumber, cored and coarsely shredded
2 firm bean curd (tou korn), diced and fried
4 hardboiled eggs, shelled and quartered
2 tablespoons cooking oil
2 tablespoons tamarind pulp
310ml water
15 dried chillies, soaked to soften
2.5cm pieces dried shrimp paste (belacan), toasted
4 tablespoons brown sugar
2 tablespoons black shrimp paste (haeko)
1/2 teaspoon salt
300g peanuts (groundnuts), roasted and coarsely ground
10 shallots, peeled, sliced and crisp-fried
3 cloves garlic, peeled, sliced and crisp-fried
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