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An Indonesian salad with simply the best peanut sauce



  • To make the peanut sauce, heat a little oil in a large heavy-bottomed pan and gently sauté the garlic, onion, chillies and peanuts until lightly coloured, regularly stirring. Then process and put back in the pan.
  • Add the stock, sugar, coconut cream, tamarind paste, kecap manis, lime leaves and a good pinch of salt with chilli paste to taste. Mix well, turn the heat down and simmer for about 10-15 mins until thick and fragrant.
  • Cook the potatoes in lightly salted boiling water until just tender. Remove and set aside to cool.
  • In another pot, cook the cauliflower until also just tender, adding the beans for the last minute or so. Then refresh in iced water.
  • Briefly blanch the cabbage with the bean sprouts and spring onions. Drain well.
  • When ready, arrange the potatoes, cauliflower, beans, cabbage, bean sprouts and spring onions alongside each other on a large platter. Sprinkle half of the peanut sauce over the top and scatter with the cucumber, tomatoes and pineapple. Place the eggs on top and sprinkle with the remaining peanut sauce and chopped coriander.
  • Serve with pappadums and any leftover peanut sauce in a small bowl on the side.




  • vegetable oil
  • 2 garlic cloves, crushed
  • ¼ small onion, finely chopped
  • 2 small red chillies, seeded & sliced
  • 200 gm unsalted peanuts
  • 400 ml vegetable stock
  • 50 gm shaved palm (or soft brown) sugar
  • 150 ml coconut cream
  • 1 tspn tamarind paste
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • 3 kaffir lime leaves
  • sea salt
  • Thai sweet chilli sauce
  • 6 chats (baby potatoes), peeled & quartered
  • 12 cauliflower florets
  • 12 green beans, topped & tailed
  • ¼ Savoy cabbage, shredded
  • 2 cups bean sprouts
  • 3 spring (green) onions, cut in lengths
  • ½ continental (telegraph) cucumber, sliced
  • 10 cherry tomatoes, halved
  • 1 small can pineapple chunks, drained
  • 3 eggs, hard boiled & quartered
  • 2 tbsp chopped fresh coriander


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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