Ingredients:
 | 1 fresh red or green semihot chili,
cut into thin slices |
| 1 clove garlic, sliced |
| 1 teaspoon salt |
| 2 small slices kencur, soaked in
water for thirty minutes (optional) |
| 3 tablespoons crunchy peanut butter |
| 1 teaspoon tamarind, dissolved in 1
tablespoon water |
| 2 teaspoons sugar |
| 1 cup thin-sliced cucumbers |
| 1 cup fresh bean sprouts |
| 1 cup lettuce, broken into bite-size
pieces |
|
Instructions:
| Crush the chili, garlic, salt,
kencur and peanut butter in a mortar so it’ll become the sauce of the dish. |
| Add the tamarind liquid and sugar.
Mix well. |
| Toss the sauce with the vegetables
until well mixed. Serve chilled or at room temperature. |
Makes 4 servings, with other dishes |
