ingredients:
For lengko rice
- 1 cucumber, chopped finely
- 250 g bean curds, cut into 1cm cubes and deep-fry
- 150 g tempeh, or soy bean cake, sliced thinly and deep-fry
- 150 g bean sprouts, blanched
- 2 spring onions, green parts only and chopped finely
- 100 g shrimp crackers
- 200 g peanut sauce paste, diluted with 75 ml warm water
- Kecap manis
- Fried shallots
For peanut sauce
- 2 shallots
- 1 garlic
- 25 g red chilies
- 10 g Thai bird's eye chili
- 5 kaffir lime leaves
- 20 g kencur (or lesser galangal)
- 10 g tamarind pulp
- 1 g shrimp paste
- 120 g gula merah (palm sugar or gula melaka)
- 300 g peanuts, deep-fried
- 1 tsp salt
- Oil for deep-frying
directions:
For lengko rice
- For individual serving, combine all condiments (except rice) in a mixing bowl, about 1/2 cup each.
- Pour 1/2 cup diluted peanut sauce into the bowl.
- Mix well.
- Arrange on top of a plate of steamed rice.
- Sprinkle with kecap manis, more chopped spring onions and fried shallots.
- Serve warm.
For peanut sauce
- Heat oil in a wok. Deep-fry peanuts till golden. Grind till coarse. Set aside.
- Deep-fry chilies, shallots and garlic till wilted, about 2 min
- Combine kaffir lime leaves, salt, kencur, chilies, shallots and garlic in a mortar and pestle. Grind to coarse paste.
- Add tamarind pulp, palm sugar and shrimp paste in the mortar and pound till fine.
- Add the peanuts. Mix well.
- Remove the paste and keep in airtight container till serving.
