Summary

Ingredients

• 400 g potato (s), small, new, waxy ones
• 4 large egg (s)
• 400 g silken tofu
• 400 g sesame oil
• 0.5 ½ Chinese cabbage
• 2 tomato (s), ripe
• 1 handful radishes
• 0.5 ½ cucumber (s)
• 2 handfuls bean sprouts or mung bean sprouts
• 0.5 ½ bunch coriander greens
• Sea salt, coarse
• 1 small chilli pepper (s), red (birds-eye)
• possibly chips (crab chips - krupuk)

For the dressing:

• 1 clove garlic
• 50 g palm suar
• 120 g peanut butter, chunky
• 1 chilli pepper (s), red, fresh
• 2 lime (s)
• 2 teaspoons fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon tamarind paste

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Instructions

1. Clean the various vegetables for the salad. Brush the potatoes clean and cook in heavily salted water. If they are small, young potatoes, there is no need to peel them. When they`re done, just cut them in half or into slices.
2. Boil the eggs waxy or hard. Cut the tofu into approx. 2 cm cubes and fry in the pan in sesame oil until it is golden brown on all sides. Season the tofu with a little sea salt.
3. Cut the Chinese cabbage into strips approx. 1 cm wide. You can also briefly blanch the cabbage and then quench it in cold water. To do this, put the cabbage in a colander and pour hot water from the kettle over it. That`s enough to make the cabbage nice and soft.
4. Cut the tomatoes into slices or pieces, quarter the radishes and slice the cucumber. Put the salad ingredients in a bowl and season the vegetable mixture with sea salt.
5. For the dressing, peel and cut the garlic. Cut the palm sugar into smaller pieces. Squeeze the limes and put them in a blender with all the ingredients for the dressing and mix. Season the dressing to your own taste. The acidity of the limes should be easy to taste.
6. To serve, divide the dressing into four bowls and tilt the bowls so that the dressing reaches the top of the bowl. Now turn the bowl and distribute the dressing over the entire bowl. Now distribute the salad evenly over the four bowls and arrange it nicely.
7. Scatter the plucked coriander leaves and the chips, broken into large pieces, over the salad and decorate with the quartered eggs.
8. Now everyone can mix their own salad and distribute the dressing over the salad. This method also makes preparation easier, because the salad stays fresh under cling film in the refrigerator until it is eaten!