Instructions

for the fried shallots

Combine shallots and oil in medium bowl. Microwave for 3 minutes. If shallots have not yet begun to brown, stir and continue to microwave 90 seconds longer. Repeat stirring and microwaving in 90-second increments until beginning to brown. Repeat stirring and microwaving in 30-second increments until deep golden brown. Using slotted spoon, transfer shallots to paper towel–lined plate; season with salt to taste. Let drain and crisp, about 5 minutes. (Cooled shallots can be stored in airtight container at room temperature for up to 2 days.)

for the sambal kacang

Process chiles, lime leaves, sugar, garlic, terasi, and salt in food processor until coarse paste forms, about 10 seconds. Scrape down sides of bowl and add peanut butter, coconut milk, lime juice, tamarind concentrate, and kecap manis. Process until thick, fluid sauce forms, about 15 seconds, scraping down sides of bowl after 10 seconds. Transfer peanut sauce to liquid measuring cup. (Sauce can be refrigerated for up to 2 days.)

for the salad

Line rimmed baking sheet with double layer of paper towels and set aside. Bring 2 quarts water to boil in large pot over high heat. Adjust heat to medium-high, add eggs, cover, and cook for 8 minutes. While eggs cook, fill large bowl halfway with ice and water. Using spider skimmer or slotted spoon, transfer eggs to ice water to chill for 15 minutes, then transfer to small bowl.
While eggs cool, return water to boil. Add potatoes and 1½ teaspoons table salt and cook until potatoes are easily pierced with paring knife, about 15 minutes. Transfer potatoes to bowl to cool.
Return water to boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Transfer beans to ice water. Let beans cool, about 5 minutes. Transfer beans to 1 half of prepared sheet and pat dry.
Return water to boil. Add cabbage and bean sprouts and cook for 30 seconds. Drain in colander and rinse with cold water until cool enough to handle. Transfer to other half of prepared sheet and pat dry.
 Line large plate with double layer of paper towels. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Add tempeh and cook until deep golden brown on both sides, 6 to 8 minutes. Transfer to prepared plate.
Peel and quarter eggs. Halve potatoes and cut green beans into bite-size pieces. Piling them into separate mounds, arrange eggs, potatoes, green beans, cabbage and bean sprouts, tempeh, tomatoes, and cucumber in large salad bowl. Microwave peanut sauce until warm and pourable, about 1 minute, stirring halfway through heating. Pour ¾ cup of peanut sauce over salad and toss until ingredients are well coated. Garnish with fried shallots. Serve, passing remaining peanut sauce separately.