Ingredients:
1. Vegetables
100 g cucumber,
100 g bean sprouts
3 cabbage leaves
100 g string beans
25 g basil leaves

2. Sauce
2 red chilies
1 cloves garlic
5 small chilies
1/2 tsp kencur
200 g peanuts, roast
1 tbs tamarind juice
1 tbs palm sugar (or brown sugar)
1 tsp salt
1/2 tsp shrimp paste
1-2 tbs local vinegar
150 cc hot water

3. Garnish
fried emping chips

How To:
1 Parboil beansprouts and string beans.
2 Slice cucumber, cut string beans into 3cm pieces, and chop cabbage leaves into
pieces.
3 Grind red chilies, garlic, small chilies, kencur, peanuts, palm sugar, salt shrimp
paste and vinegar in a blender.
4 Add tamarind juice and hot water into 3 and mix until smooth.
5 Mix all the vegetables and 4. Serves with fried emping on top.