ingredients

  • 1 cup bean sprouts
  • 2 pcs carrots peeled and sliced into rounds
  • 1 cup green beans , cut into 2-inch lengths
  • 2 pcs potato peeled and cubed
  • 2 cups romaine lettuce , outer leaves kept whole
  • 1 pc cucumber peeled , seeds removed
  • 2-3 pcs tomatoes cut into wedges
  • 2-3 pcs hard-boiled eggs cut into wedges
  • 10-12 pcs krupuk (shrimp crackers) optional
  • Sambal Kacang for dressing

steps

  1. Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add the sprouts and blanch for 10-15 seconds. Remove the sprouts from the water with a slotted spoon and plunge them into the cold water. Drain, squeeze dry and set aside. Repeat this process with the carrots, green beans and potatoes.
  2. Lay the whole leaves of the Romaine lettuce on a large platter to form a base. Spread the shredded lettuce over the base.
  3. Layer the blanched, drained vegetables over the shredded lettuce. Garnish with cucumber wedges, tomatoes, egg and krupuk crackers.
  4. Pour the sambal kacang over the vegetables and serve.