Measurements

• 200g Cabbage
• 100g Bean Sprouts
• 150g Green Beans
• 2 Carrots
• 2 Potatoes
• 1 Cucumber
• 200g Tofu
• 200g Tempeh
• 4 tbsp Peanut Butter
• 200ml Coconut Milk
• 2 tbsp Soy Sauce
• 2 tbsp Lime Juice
• 2 cloves Garlic
• 2 Chili Peppers
• 1 tbsp Palm Sugar
• Salt to taste
• 2 tbsp Oil
• 2 Kaffir Lime Leaves
• 1 tsp Shrimp Paste
• 2 Eggs
• Fried Shallots for garnish
• Rice Crackers for serving

Preparation Method

• 1. Blanch the cabbage, bean sprouts, and green beans in boiling water for 2 minutes, then drain.
• 2. Heat oil in a pan and fry tofu and tempeh until golden brown, then set aside.
• 3. In a saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, garlic, chili peppers, palm sugar, salt, kaffir lime leaves, and shrimp paste.
• 4. Cook the sauce over medium heat, stirring until smooth and slightly thickened.
• 5. Arrange cabbage, bean sprouts, green beans, carrots, potatoes, cucumber, tofu, and tempeh on a platter.
• 6. Drizzle the peanut sauce over the salad.
• 7. Top with boiled eggs and fried shallots.
• 8. Serve with rice crackers on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.