1/4 lb bean sprouts
1/4 lb cabbage, roughly shredded
1/2 lb water spinach (kangkung) cut into 2 inches or
1/2 lb spinach
1/2 lb long beans, cut into 2 inches
2 small chayotes
1 can young jack fruit
bunch of lemon basil, just the leaves
1 small cucumber, thinly sliced
tapioca or shrimp crackers
1 pack tofu
3 cups oil
Boil 4 cups of water in small saucepan. Blanch the bean sprouts follow by cabbages, spinach or water spinach and
last, boil the long beans until tender but still crispy. Each of the veggies after you blanched it, place into a colander
and run it under a cold water.
Heat oil over medium heat. Fry the tofu until golden brown and set aside. Fry the crackers, little bit at a time until
they are opened and put aside.
To Serve:
On the plater, arrange all the veggies and add the fried tofu. Pour the Lotek Sauce on top and serve right away.
Lotek Sauce:
250 gr roasted peanut
5 bird's eye chillies
2 tsp kentjur
2 medium lime, juices
1 tsp salt
200 ml water
2-3 TB brown sugar
In food processor, combine everything and blend it into a thick sauce. The texture shouldn't be too smooth. Adjust the taste and serve.
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