Name: Vegetable Salad (Sayur Pecal)
Cuisine: Malaysian
Ingredients: Potatoes (optional) 2, boiled, peeled and sliced; Dried chillies 15, soaked in water, seeded and drained; Prawn crackers (optional) 55 g (2 oz); Long beans 150 g (5⅓ oz), cut into 5-cm (2-in) lengths; Fermented soy bean cakes (tempe) 3, fried and cut into cubes; Brown sugar 6 Tbsp; Shallots 10, peeled and sliced; Water 375 ml (12 fl oz / 1½ cups); Cucumber 1, peeled, cored and thinly sliced; Dried prawn (shrimp) paste (belacan) 1 Tbsp; Sugar 5 Tbsp; Vegetable oil 4 Tbsp; Tamarind pulp 2 Tbsp, seeds removed; Firm bean curd 2 pieces, fried and cubed; Salt to taste; Bean sprouts 100 g (3½ oz), tailed; Water convolvulus 100 g (3½ oz), cut into 5-cm (2-in) lengths; Yam bean 1, peeled and cut into thin strips; Peanuts 300 g (10½ oz), roasted and coarsely ground; Hard-boiled eggs 2, peeled and quartered