• 1 fresh red or green semihot chili, cut into thin slices
• 1 clove garlic, sliced
• 1 teaspoon salt
• 2 small slices kencur, soaked in water for thirty minutes (optional)
• 3 tablespoons crunchy peanut butter
• 1 teaspoon tamarind, dissolved in 1 tablespoon water
• 2 teaspoons sugar
• 1 cup thin-sliced cucumbers
• 1 cup fresh bean sprouts
• 1 cup lettuce, broken into bite-size pieces

• Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish.
• Add the tamarind liquid and sugar. Mix well.
• Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

Makes 4 servings, with other dishes.