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This Indonesian salad combines fresh raw veggies with a rich and aromatic peanut sauce. The sauce, made by grinding garlic, chili, shrimp paste, aromatic ginger, roasted peanuts, palm sugar, and kecap manis, brings a balance of savory, sweet, and spicy flavors. The crunch of bean sprouts, long beans, cabbage, Thai eggplant, and the fragrant lemon basil make this dish a refreshing and satisfying option. Perfect for those who enjoy bold flavors and a mix of...
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Grind garlic, chili, shrimp paste, aromatic ginger, and salt using a mortar and pestle or blender.
Add roasted peanuts and palm sugar to the mixture.
Grind the mixture with a little water until it reaches a thick consistency.
Add kecap manis as the final touch and mix well.
Wash and prepare the raw veggies: beans sprout, long bean, cabbage, Thai eggplant, and lemon basil.
Mix the veggies with the prepared peanut sauce.
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If you don't have a mortar and pestle, use a blender to grind the ingredients for the peanut sauce.
Adjust the amount of raw veggies based on your preference or what you have available.
For a smoother peanut sauce, add more water gradually while grinding.
Can I use other types of nuts instead of peanuts?
Yes, you can substitute peanuts with cashews or almonds for a different flavor.
What is kecap manis?
Kecap manis is a sweet Indonesian soy sauce that adds depth and sweetness to the peanut sauce.
Can I cook the veggies instead of using them raw?
Yes, you can blanch or steam the veggies if you prefer a softer texture.
How long does the peanut sauce last?
The peanut sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Is shrimp paste necessary for the recipe?
Shrimp paste adds a distinct umami flavor, but you can omit it or use a vegetarian substitute if preferred.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
