Indonesian Vegetable Salad With Peanut Sauce

• 2 tablespoons vegetable oil
• 1 ounce shallots, finely diced
• 2 garlic cloves, finely chopped
• 2-3 fresh red chilies, finely chopped
• 5 heaped tablespoons unsweetened, organic peanut butter or 5 tablespoons ground, roasted (but not salted) peanuts
• 1 3/4 cups canned coconut milk or water
• juice of 1/2-1 lime or lemon or tamarind paste
• 9 ounces new potatoes, quartered or halved
• 1 teaspoon ground turmeric
• salt
• 3 eggs, boiled
• 1/2 small cauliflower, divided into florets
• 3 1/2 ounces green beans
• 3 1/2 ounces bean sprouts
• 1/2 cucumber, sliced thickly
• 1/2 cos or romaine lettuce, sliced
• 3 1/2 ounces tofu, sliced into fingers and well drained (optional)
• 2 tablespoons roughly chopped cilantro leaves
• large handful of fish crackers

1. Heat the oil over a medium heat and cook the shallots until soft.
2. Throw in the garlic, chilis and ginger, and cook for a minute or two.
3. Add the soy sauce, sugar, peanut butter or ground peanuts, and stir around for a moment.
4. Now add the coconut milk (which I strongly recommend) or water to the sauce and bring it to the boil, then simmer for about 15 minutes to thicken.
5. Remove from the heat and add your citrus juice or tamarind.
6. Taste.
7. Add more soy, sugar, sour juice and chili until you have a really fresh and feisty sauce.
8. Set aside.

vegetable oil, shallots, garlic, red chilies, peanut butter, coconut milk, lime, potatoes, ground turmeric, salt, eggs, cauliflower, green beans, bean sprouts, cucumber, romaine lettuce, well, cilantro, handful of fish crackers

Taken from www.foodrepublic.com/recipes/indonesian-vegetable-salad-with-peanut-sauce-recipe/ (may not work)