90g (3 oz) yam bean (bangkuang), or hard
green pear or apple
12 lettuce leaves
1-2 hardboiled eggs
1 fresh red chili
1 tbsp peanut oil
1 cake hard beancurd
4 shallots or 1 medium red onion
sprigs of fresh coriander or mint
2 heaped tbsp roasted peanuts
4 dried chilies, soaked
1 tbsp sugar
1 tsp dried shrimp paste
1 tbsp tamarind
1/2 cup boiling water
Prepare sauce first. Grind peanuts coarsely. Pound chilies and add to the
peanuts together with sugar and salt. Toast dried shrimp paste under a
griller for 2 minutes, then mix with other ingredients. Soak tamarind in
boiling water, then strain. Pour all sauce ingredients except tamarind
water into a small saucepan and bring slowly to the boil. Stir in tamarind
water and heat till sauce is smooth and rather thick. Pour into a sauce
jug and serve separately.
prepare salad, clean beanshoots and scald with boiling water. Drain and
allow to cool. Wipe cucumber and shred finely. Peel yam bean and shred
very finely. Sprinkle with a little salt to prevent discoloration. Shred
lettuce, slice boiled eggs and cut red chili into very thin strips.
oil in a small frying pan and fry beancurd until golden. Cool and shred.
Peel shallots or onion and slice thinly. Fry in a very little oil until
slightly crisp. Remove and set aside as garnish. If green pear or apple is
used, peel and slice thinly.
Arrange shredded lettuce in a bed on a flat platter and top with
beanshoots, cucumber, yam bean (or apple or pear), and shredded beancurd.
Decorate with sliced egg and garnish with strips of chili, fried shallots
or onion and coriander or mint sprigs. Serve chilled.