Indian Rojak

Ingredients -
Main
4 hard boiled eggs, shelled
4 pcs hard beancurd, deep-fried, sliced
100g beansprouts, blanched
1 cucumber, shredded
1no (300g) sweet turnip, peeled and shredded

Ingredients - Rojak Sauce
300g sweet potatoes
200g peanuts, toasted and grounded
12 shallots, pounded
4 garlic cloves, pounded
4 tbsp chili paste / chili boh
1 tsp shrimp paste powder
100g palm sugar / gula melaka, crushed
50g sugar
4 tbsp cooking oil
800ml water

Directions
Steam sweet potatoes over high heat until cooked and soften.
Remove, leave to cool and peel.
Mash until finely paste. Keep aside.
Heat up cooking oil in the preheated wok to fragrant pounded shallots and garlic.
Add in chili paste and shrimp paste powder, stir-fry briskly until aromatic.
Pour in water and bring to a boil.
Add in sweet potato paste, palm sugar and sugar.
Cook until sugar is completely dissolves then blends in grounded peanuts, stir well and continue to cook for awhile.
Remove from heat, ready to serve.