Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 400 gpotatoes, peeled and cut into 2 cm pieces
- 200 ggreen beans, trimmed
- 200 gcabbage, cut into wide strips
- 400 gfirm tofu, drained and cubed
- 4 eachlarge eggs
- 200 gcucumber, sliced
- 1 tbspneutral oil
- 100 gsmooth peanut butter
- 200 mlwater for sauce
- 2 tbspvegetarian kecap manis sweet soy sauce
- 1 tbspfresh lime juice
- 1 tsptamarind concentrate
- 1 clovegarlic, finely grated
- ½ tspchili flakes
- ½ tspsalt
- 2000 mlwater for boiling vegetables and eggs
Make it
- Bring the boiling water to a gentle boil. Add the eggs and potatoes and cook for 11–12 minutes, until the eggs are hard-cooked and potatoes tender. Lift them out; cool and peel the eggs, then quarter them.
- In the same boiling water, cook the beans for 4–5 minutes and cabbage for 2 minutes until tender-crisp. Drain well and spread out to release steam.
- Heat the oil in a frying pan over medium-high heat and cook tofu for 7–8 minutes, turning, until golden on several sides.
- Whisk peanut butter, sauce water, kecap manis, lime juice, tamarind, garlic, chili and salt in a small saucepan. Warm over low heat for 3–4 minutes until smooth and pourable; avoid a rapid boil.
- Arrange potatoes, beans, cabbage, tofu, cucumber and eggs on four plates. Spoon the warm peanut sauce over the centre and serve.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Soy, Wheat, Peanuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.