Ingredients

• 200 g raw peanuts
• 4 cloves garlic
• 3 red chilies
• 1 kencur (aromatic ginger)
• 50 g palm sugar (gula jawa)
• 1 tbsp tamarind pulp
• 2 tbsp kecap manis
• 400 ml water
• 1 lime
• 300 g firm tofu
• 200 g tempeh
• 4 eggs
• 300 g waxy potatoes
• 200 g white cabbage
• 150 g long beans
• 1 bunch water spinach (kangkung)
• 150 g bean sprouts
• 1 cucumber
• 400 g lontong (compressed rice cake)
• 40 g emping (melinjo crackers)
• 3 tbsp fried shallots
• 500 ml cooking oil
• to taste salt

Method

1. 01
   Boil the potatoes Put the whole potatoes in a pot of salted cold water, bring to a boil and cook for about twenty minutes until a knife slides in easily, then drain, peel and slice them.
2. 02
   Boil the eggs Lower the eggs into a pan of boiling water, cook for ten minutes, then move them to cold water, peel and cut them in half.
3. 03
   Blanch beans and cabbage Bring a large pot of salted water to a boil and cook the long beans and cabbage together for about three minutes, then lift them out and drain.
4. 04
   Blanch greens and sprouts In the same boiling water, blanch the water spinach and bean sprouts for about one minute, then lift them out, drain well and squeeze the water spinach gently.
5. 05
   Fry the peanuts Heat the oil in a wok over medium heat and fry the peanuts, stirring often, for about six minutes until light golden, then scoop them out onto a plate to cool.
6. 06
   Fry the tofu Raise the heat to medium high and fry the tofu slices in the same oil for about six minutes, turning once, until golden on both sides, then drain on paper.
7. 07
   Fry the tempeh Fry the tempeh slices for about five minutes until crisp and golden at the edges, then drain on paper.
8. 08
   Fry the emping Drop a small handful of emping into the hot oil and fry for about fifteen seconds until they puff and turn pale, then lift out and repeat with the rest.
9. 09
   Grind the sauce paste In a stone mortar or a blender, grind the garlic, chilies, kencur and a pinch of salt to a paste, then add the fried peanuts and grind to a coarse, slightly grainy paste.
10. 10
    Simmer the sauce Put the peanut paste in a saucepan with the water, palm sugar, tamarind water and kecap manis, and simmer over low heat, stirring often, for about eight minutes until thick and glossy.
11. 11
    Season the sauce Stir in the lime juice, taste, and add salt until the sauce is sweet, sour, salty and spicy all at once.
12. 12
    Arrange the plates Divide the lontong, potatoes, cabbage, long beans, water spinach, bean sprouts, cucumber, tofu, tempeh and egg halves between four plates.
13. 13
    Dress and serve Pour the warm peanut sauce generously over each plate, scatter with fried shallots and serve straight away with the emping on the side.