Indonesian Vegetable Salad With Peanut Sauce Recipe

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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


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

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