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A complete vegetarian platter with spicy cashew nut dipping sauce.

Prep time:
Cook time:
Servings: 10 person


Cost per serving $0.29 view details
  • For The Sauce
  • 1 inch lengkuas/galangal
  • 1 serai/lemongrass
  • 1 handful of dried red chillies
  • 5 shallots
  • 1 tsp belacan/shrimp paste powder (optional)
  • 40g roasted cashew nuts - crushed
  • 3 tbsp assam/tamarind juice
  • 4 tbsp oil + 2 tbsp oil
  • brown sugar and salt as per taste
  • To Serve With (quantity as preferred)
  • Boiled eggs
  • Boiled potatoes
  • Tempeh/fermented soy cakes
  • Fried brown taufu
  • Cucumber - sliced
  • Salad leaves - break into smaller pieces
  • Lemon wedges (optional)


  1. Blend/ground galangal, lemongrass, dried chillies, shallots and shrimp paste to a thick and smooth paste.
  2. Heat 4 tbsp of oil and when heated, tip in blended/grounded ingredients.
  3. Fry until aromatic and oil splits. .
  4. Pour in tamarind juice, add powdered cashew nuts, sugar and salt.
  5. If you find the sauce too thick, pour some water inside.
  6. Stir and remove from heat.
  7. As for the other ingredients; grill (I did over the portable grill) eggs, potatoes, tempeh and taufu on both sides after which sliced into bite sizes.
  8. Arrange all these with the cucumber and salad leaves on a plate and serve with the dipping sauce.
  9. Optional: served with lemon wedges.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 38g
Recipe makes 10 servings
Calories 43  
Calories from Fat 20 47%
Total Fat 2.34g 3%
Saturated Fat 0.51g 2%
Trans Fat 0.0g  
Cholesterol 19mg 6%
Sodium 33mg 1%
Potassium 100mg 3%
Total Carbs 4.44g 1%
Dietary Fiber 0.5g 2%
Sugars 0.62g 0%
Protein 1.52g 2%
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  • ShaleeDP
    March 2, 2015
    nice looking dish. thanks for sharing.

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