Rujak Pengantin (Jakarta Salad)

Fruits and Vegetables

• 100 g white cabbage, thickest part of the core removed, cut in wedges that fit through feeder tube
• 50 g pineapple, thickest part of the core removed, cut in quarters that fit through feeder tube
• 100 g cucumber, ends removed, cut in halves that fit through feeder tube
• 200 g potatoes, peeled, cut in quarters that fit through feeder tube
• 100 g yam beans (sengkuang), peeled, cut in wedges that fit through feeder tube
• 50 g carrot, peeled
• 1000 g water, plus extra for soaking potatoes in Step 5
• 3 eggs
• 50 g bean sprouts (taugeh), fresh

Peanut Sauce

• 60 g red curly chillies, cut in halves
• 2 bird's eye chillies (cili padi), adjust to taste
• 2 tbsp dried shrimp
• 1 garlic clove
• 1 ½ tsp salt
• 25 g sugar
• 70 g palm sugar, cut in thin slices
• ½ tsp mushroom seasoning powder
• 1 tsp white vinegar
• 200 g peanut, roasted, unsalted (see tip)
• 400 g hot water
• 100 g green lettuce leaves, cut in pieces (3 cm)
• 150 g tofu, firm,cut in cubes (2 cm), fried
• emping crackers (melinjo crackers), adjust to taste, for serving