Malaysian Potato Salad

Cook Time 45 minutes

Servings 4


4 kipfler or any waxy potatoes
2 tofu puffs, cut in half
1 Lebanese cucumber, seed removed and cubed
1 cup of bean sprouts
¼ cup fried shallots
2 hard-boiled eggs
5 cooked prawns, peeled and cut in half

1 tbsp tamarind paste
5 dried red chillies, soaked in 2 cups of hot water for 15 minutes (depending on your taste)
300g sweet potato, peeled, cubed and steamed until very soft
1 cup unsalted peanuts, toasted for garnish
¼ tsp sesame oil, toasted
60g palm sugar, grated
2 – 4 tbsp thick soy sauce


For the dressing, combine all of the ingredients in a food processor and blitz into a smooth puree. Slowly add 1 cup of the warm water from the rehydrated chillies until a sauce consistency is formed.

Combine all of the ingredients together in bowl, gently toss to distribute evenly. Pour over the sauce and sprinkle with peanuts.


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