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Vegetale Salad (Pecal)
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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
Method :
Scald vegetables except cucumber separately in boiling water. Do not overcook. Drain well and arrange on a dish together with cucumber, fried bean curd and hardboiled eggs.
Heat 1 tablespoon and fry tamarind paste for 1 minute over low heat. Dish out, add 125ml water and mix well. Strain liquid.
Heat remaining oil and fry ground chillies and dried shrimp paste over low heat until fragrant. Add strained tamarind liquid and remaining water. Bring to the boil.
Stir in brown sugar, black shrimp paste and salt. Remove from heat and stir in ground peanuts.
Serve vegetables with sauce separately or pour sauce over vegetables and mix well before serving. Garnish shallot and garlic crisps.
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