Leek with peanut sauce

Prei op zijn Indonesisch

1 kilogram/2.2 lbs cleaned leek
½ head iceberg lettuce
4 tbsp peanut butter
2/3 tsp sambal badjak (mild)
2/3 tsp lime or lemon juice
2/3 tsp brown sugar
1½ tsp sweet thick soy sauce (ketjap manis)
1 banana
2 hard-boiled eggs
3 tbsp seroendeng
(roasted shredded coconut with peanuts)

(Some of the ingredients may not be readily available at supermarkets, but can be bought at most Dutch delis or Asian food stores, or could be ordered from Windmill Herald mail order advertisers.)

Only use the white and light-green parts of the leek. Cut into 4 centimetre / 1½” pieces. Boil the leek in plenty of water to which salt is added. Cook for ten minutes on low heat and drain in a colander. Keep the stock.

Cut the lettuce into small strips, wash and dry well.

Pour eight tbsp of the stock through a sieve into a small saucepan and boil. Mix in the peanut butter and bring to a boil. Stir until the sauce is thick. Keep on low heat and add sambal, lime juice, sugar and soy sauce.

Slice the banana and eggs. Put the lettuce strips on individual plates, place the leek pieces on top and pour the hot sauce over them. Sprinkle with seroendeng and frame with slices of banana and egg. Serve with rice.