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Method :
Peel the skin of the yam bean and
cut into strips. Also cut the cucumber into strips. Cut water spinach (kangkung) and long beans into 6
cm lengths and cabbage into bite size pieces. Boil all these vegetables with a
little salt until cooked, drain and set aside. Clean the chilies and shallots and
dry thoroughly. Roast the peanuts and remove the
skins. Pound. Heat some oil in a pan and fry the
dried chilies until browned. Also fry the shallots and the
shrimp paste. Pound together until fine all the
fried ingredients and the peanuts. Strain the tamarind juice and mix
well with the pounded stuff. To make the sauce, add water to
this mixture, the thickness of which depends on individual taste. To serve, arrange the vegetables in
a platter and put the sauce in a separate bowl.
Serves 4 - 6
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