← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 250 g Sweet potato, peeled, boiled until soft and mashed
• 10 Dried chillies, soaked in hot water for 15 minutes, drained
• 5 Shallot
• 3 cloves Garlic
• 3 tbsp Vegetable oil
• 450 ml Water
• 1 tbsp tamarind paste
• 3 tbsp Sugar
• 1 tbsp tomato ketchup
• 1 tsp Salt
• 80 g roasted peanuts, coarsely crushed
• 1 tbsp Sesame seeds, toasted (optional)
• 1 Cucumber, cut into matchsticks
• 200 g Jicama (củ sắn), cut into matchsticks
• 150 g Bean sprouts, blanched for 30 seconds
• 2 Potato, boiled, peeled and sliced
• 2 Eggs, hard-boiled and quartered
• 200 g firm tofu (tau kwa), fried golden and sliced
• 50 g prawn crackers or prawn fritters (optional)

Method

1. Blend the soaked chillies, shallots and garlic with a little of the water into a smooth paste.
2. Heat the oil in a saucepan over medium-low heat and fry the paste for 8–10 min, stirring, until dark red and fragrant.
3. Whisk in the mashed sweet potato, the rest of the water, tamarind, sugar, ketchup and salt. Simmer for 10 min, stirring so it does not catch, until thick enough to coat a spoon. Stir in most of the peanuts and cool to warm.
4. Arrange the cucumber, jicama and bean sprouts on plates, then layer the potato, tofu and egg on top.
5. Ladle over plenty of sauce, sprinkle with the remaining peanuts and sesame and tuck crackers or fritters around the edge just before serving.

Tips

• Prawn crackers and fritters are classic but contain shellfish; leave them out to keep it vegetarian.
• The sauce keeps for 4 days in the fridge; loosen it with a splash of hot water. Contains peanuts.

Sources

Written in our own words after cross-checking these recipes:

Malaysian Chinese Kitchen Jackie M SBS Food