|Fresh bean sprouts||1⁄2 Pound|
|Banana leaves/Ti / cabbage leaves / leaf lettuce||4|
|Small green beans||1⁄2 Pound, trimmed, steamed until crisp-tender, cut in half (Fresh Ones)|
|New potatoes||6 Small, scrubbed, steamed, cut in wedges|
|Cauliflower florets||2 Cup (32 tbs), steamed until crisp-tender|
|Red cabbage head||1⁄2 Small, steamed until crisp-tender, shredded|
|Small carrots||1 Pound, scrubbed, steamed until crisp-tender (Cocktail Carrots)|
|Fresh spinach leaves||1⁄2 Pound, if desired, dipped into boiling water, chilled in iced water, drained|
|Miniature yellow squash/4 small squash||12 , sliced diagonally|
|Hard-cooked eggs/6 hard-cooked quail eggs||3 , quartered|
|Red bell pepper||1 Medium, ends trimmed, seeded, ribs removed, cut in 1/2-inch-wide strips|
|Tofu nuggets||1 (1 Recipe, Crispy-Fried Tofu Nuggets With Condiments)|
|Fresh cilantro leaves||1 Cup (16 tbs)|
|Chopped five spice nuts/Peanuts||1⁄2 Cup (8 tbs) (For Crispy Toppings)|
|Fried shallots||1 (1 Recipe, Crispy Fried, For Crispy Toppings)|
|Crispy fried garlic||1 (1 Recipe, For Crispy Toppings)|
|Deep fried shrimp chips||1 (1 Recipe, For Crispy Toppings)|
|Lemongrass stalk/1 teaspoon freshly grated lemon peel||1|
|Vegetable oil||2 Tablespoon|
|Shallots||2 , minced|
|Finely minced ginger root||1 Teaspoon|
|Garlic||2 Clove (10 gm), finley minced (Large Cloves)|
|Whole red chili||2 Small, stemmed, seeded, ribs removed, minced (Fresh Ones)|
|Fermented shrimp paste||1⁄2 Teaspoon (Trasi / Blachan, If Desired)|
|Peanut butter||1⁄3 Cup (5.33 tbs) (Homemade / Top Quality Without Additives)|
|Light coconut milk||1 Cup (16 tbs) (Or More, As Needed)|
|Indonesian soy sauce/Medium japanese soy sauce||1 Tablespoon|
|Sesame seed oil||1 Teaspoon|
|Brown sugar||2 Tablespoon|
|Tamarind concentrate||1⁄2 Teaspoon, mixed with 1 tablespoon water|
|Black pepper||To Taste|
|Chopped red bell pepper||2 Teaspoon (If Desired)|
|Chives||2 (Whole Ones, If Desired)|
Prepare Crispy Toppings and Peanut Dressing.
Pour boiling water over bean sprouts in a colander.
Immediately plunge sprouts into iced water.
When chilled, drain well.
Spread on a kitchen towel or paper towels to absorb excess moisture.
Pat gently until dry.
To brighten color of banana leaves, dip into boiling water; remove at once.
Dip into iced water to chill.
Cover a large platter or flat basket with leaves.
Arrange remaining salad ingredients in a pleasing design on leaves.
Place Peanut Dressing in center.
Invite guests to select salad ingredients.
Spoon dressing over each serving; garnish with Crispy Toppings.
Peanut Dressing: If using lemongrass, remove tough outer stalk.
Smash inner stalk, thinly slice and mince finely.
In a wok or medium-size skillet, heat oil over medium heat until hot.
Add lemongrass or lemon peel, shallots, gingerroot, garlic, chili peppers and shrimp paste, if desired.
Stir-fry 4 or 5 minutes or until aromatic and tender.
Do not allow ingredients to burn.
Blend in peanut butter until melted.
Remove from heat.
In a blender or food processor fitted with the steel blade, process peanut mixture to form a paste as smooth as possible.
With machine running, pour in Light Coconut Milk, a little at a time.
Scrape down sides of container 1 or 2 times.
Pour mixture back into wok.
Add Indonesian Soy Sauce, sesame seed oil, brown sugar and tamarind water.
Stir and cook mixture 10 minutes over medium-low heat.
Add salt and pepper.
Thin dressing with additional coconut milk, if desired.
Serve at once or cover and refrigerate.
Bring back to room temperature before serving.
Garnish with bell pepper and chives, if desired.