Kejibeling Salad (RUJAK BELING)

• 8-10 leaves kecibeling / kejibeling
• 2 blocks tofu, diced
• 1 cucumber, seeded and diced
• 100 gr bean sprouts, remove the roots and boiled
• 10 cayenne peppers
• 3 red chillis
• 1 garlic
• 1 tsp shrimp paste
• 200 gr brown sugar
• 1/2 tsp tamarind
• to taste Salt
• 2 Tbsp roasted peanuts, roughly mash for sprinkling

1. Clean the kecibeling leaves.
2. They can be boiled first, or left fresh, thinly sliced.
3. Fry tofu along with the garlic until browned and cooked well.
4. Remove and drain.
5. SAMBAL SAUCE: Mash cayenne chilis, red chilis, garlic, shrimp paste, salt, sugar and tamarind until smooth.
6. If too thick, you can add a little water.
7. Put kecibeling leaves and sprouts at the base of the plate.
8. Pile the tofu and cucumber on top.
9. Top with the sauce and sprinkle roasted peanuts.
10. Ready to eat!
11. IMAGE : Kejibeling leaves (Strobilanthes crispus)

kejibeling, blocks tofu, cucumber, bean sprouts, cayenne peppers, red chillis, garlic, shrimp, brown sugar, tamarind, salt, peanuts

Taken from cookpad.com/us/recipes/267746-kejibeling-salad-rujak-beling (may not work)