Lotek
A classic Sundanese cooked vegetable salad dressed in a rich, sweet and spicy aromatic peanut sauce.
Ingredients
- 1 cup roasted unsalted peanuts
- 2 garlic cloves, peeled
- 2 red chilies, sliced
- 1 tsp aromatic ginger, sliced
- 2 tbsp palm sugar, grated
- 1 tbsp tamarind paste
- 1/2 tsp salt
- 1/2 cup warm water
- 2 cups spinach, trimmed
- 2 cups cabbage, shredded
- 1 cup long beans, chopped
- 1 cup bean sprouts, rinsed
Instructions
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1
Bring a pot of water to a boil over high heat.
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2
Blanch 1 cup chopped long beans and 2 cups shredded cabbage for 2 minutes, then add 2 cups trimmed spinach and 1 cup rinsed bean sprouts for 30 seconds before draining and setting aside.
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3
In a mortar or food processor, grind 2 peeled garlic cloves, 2 sliced red chilies, 1 tsp sliced aromatic ginger, 1/2 tsp salt, and 2 tbsp grated palm sugar into a smooth paste.
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4
Add 1 cup roasted unsalted peanuts to the paste and crush finely.
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5
Stir in 1 tbsp tamarind paste and 1/2 cup warm water to form a thick, smooth sauce.
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6
Toss the blanched vegetables into the sauce until thoroughly coated, then serve immediately.