Ingredients (serves 2)
° 1 small firm tofu/beancurd, deep-fried and sliced
° 50g beansprout, tailed, washed and blanched
° 75g long beans, cut into 5cm section and blanched
° 25g carrot, peeled and cut into 5cm section and blanched
° 1 potato, peeled, diced and streamed or boiled
° a small handful of vegetable crackers (optional)
° 2 fresh red chilli, seeded and chopped
° 2 red chilli padi (optional), seeded and chopped
° 2 slices ginger, chopped
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5cm, chopped
° 2 candlenuts, chopped
° ½ teaspoons vegetarian belacan powder
° 1 tablespoon carotino oil or vegetable oil
° ½ teaspoon tamarind/assam paste, knead with 150ml water and strained
° ½ teaspoon salt, or to taste
° 2 tablespoons black sugar or palm sugar, or to taste
° 125g grounded peanut powder or finely crushed roasted peanut
1. Grind chilli, ginger, lemongrass and candlenut into fine spice paste. Stir in vegetarian belacan powder and set aside.
2. Heat oil in a pot or wok, fry the spice paste for 1 minute or until fragrant. Stir in tamarind liquid and bring to a boil.
3. Stir in the black sugar, salt, peanut powder and bring to a boil. If the sauce is too thick, add some water. To thicken the sauce, add a bit more peanut powder. Set aside.
4. Arrange all the vegetables and beancurd on a serving dish. Drizzle the peanut sauce over the vegetables or serve the sauce separately.