Pasembur

Ingredients

• Vegetable oil, for pan-frying
• 250 g (9 oz) firm tofu, sliced in half horizontally
• 5 prawn fritters (see page 100), each cut into 6 pieces
• 2 hard-boiled eggs, halved
• 2 long cucumbers, julienned
• 1 sengkuang (jicama/yam bean), julienned (optional)
• Pasembur sauce
• 1 russet potato (about 200 g/7 oz)
• 300 g (10½ oz) sweet potato
• 1 large red onion, roughly chopped
• 2–3 garlic cloves
• 3 tablespoons basic chilli paste (see page 171)
• 3 tablespoons vegetable oil
• 80 g (⅓ cup) soft brown sugar
• 200 g (7 oz) ground dry-roasted peanuts
• 1 tablespoon tamarind paste
• Salt