Indonesian Rujak Pengantin Salad
Ingredients
- 3 steamed potatoes
- 2 cucumbers, thinly sliced
- 5 cabbage leaves, finely shredded
- 13 curly lettuce leaves
- 2 boiled eggs
- 3 fried tofu
- Fried emping
Sauce
- 300g fried peanuts
- 4 tablespoons dried shrimp, soaked and toasted
- 7 curly red chilies, boiled
- 5 bird's eye chilies, boiled
- 2 teaspoons salt
- Sugar to taste
- 450 ml hot water
- 4 teaspoons vinegar
Preparation
Cut the potatoes and curly lettuce into pieces and set aside.
For the sauce, grind the peanuts, curly red chilies, and bird's eye chilies until smooth.
Add salt, sugar, and dried shrimp to the sauce mixture and mix well.
Gradually pour in hot water while stirring until evenly mixed.
Add vinegar to the sauce and stir well.
Serve all ingredients drizzled with the sauce.
