Boil potatoes until tender, then drain and set aside. Blanch green beans, bean sprouts, and cabbage separately until tender-crisp. Drain well and set aside.
Heat some vegetable oil in a pan. Fry tofu and tempeh cubes until golden brown and crispy. Drain excess oil and set aside. Halve the hard-boiled eggs and slice the lontong or prepare steamed rice.
In a food processor or mortar, grind roasted peanuts until it forms a coarse paste. Set aside. Blend or finely grind red chillies, garlic, and kencur (if using) into a smooth paste.
Heat vegetable oil in a pan over medium heat. Sauté the blended chilli-garlic paste and kaffir lime leaves until fragrant. Add the peanut paste, palm sugar, tamarind water, coconut milk, and water. Stir well.
Bring the sauce to a gentle simmer, stirring occasionally, until it thickens to your desired consistency. Season with salt to taste. Remove from heat.
Arrange the boiled potatoes, blanched green beans, bean sprouts, cabbage, sliced cucumber, fried tofu, fried tempeh, and lontong (or rice) on a large serving plate.
Generously drizzle the warm peanut sauce over all the arranged ingredients. Top with fried shallots and serve immediately with krupuk on the side.
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