Food is one of the most exciting and sensory parts of overseas travel adventures - so why not try to recreate them in your own kitchen back home? This Indonesian salad inspires memories of peanut and sweet-sour tamarind flavours. Add fried tofu for a truly authentic version.
1 tbsp salt
1 tsp sugar
½ head cabbage
12 green beans, trimmed
2 cups raw bean sprouts, washed
1 Lebanese cucumber, sliced into rounds
2 ripe tomatoes, cut into wedges
4 hard boiled eggs
prawn crackers, to serve (optional)
2 tbsp fried shallots (optional)
1 large red chilli, seeds removed
1 cup unsalted roasted peanuts
2 tbsp palm sugar, or brown sugar
½ tsp salt
3 tbsp fish sauce*
1 tbsp lime juice
2 tbsp tamarind paste dissolved in
1 cup hot water
* Omit fish sauce for vegetarian
1. For the peanut sauce, process the chilli, peanuts, sugar and salt to a coarse paste in a blender or small food processor. Add the fish sauce and lime juice and dilute to a thin dressing by gradually adding the tamarind liquid. Adjust for seasoning and set aside.
2. Bring a large pot of water to the boil and add the salt and sugar. Boil the cabbage for five minutes until just tender and drain very well.
3. Blanch the beans and beansprouts separately for 30 seconds each, bringing the water to a boil between each vegetable.
4. Arrange the blanched cabbage, beans and beansprouts on a plate with the raw cucumber and tomatoes, as well as the halved eggs.
5. If using, cook the prawn crackers according to the manufacturers directions or in the microwave (see tip).
Serve the salad with the dressing and scattered with fried shallots.
Tip: If you're just making a few prawn crackers especially for the salad, don't bother with a deep fryer. They puff perfectly when microwaved a few at a time for 10 to 20 seconds. Just watch them pop, then stop the microwave.
Note: Check sauces are gluten-free if required.