By Sri Owen
Clean the beansprouts and put them in boiling water with a little salt. Cover and leave them for 6 minutes, then drain and keep them warm. Peel the potatoes, slice them thin, and fry them till crisp. Peel and slice the cucumber, chop the seledri, and fry the emping.
Now make the sauce. Pound the cabé rawit or chilli powder, the garlic and the Kaca