Vegetables Peanut sauces (Pecel) Recipe

This is one of my recipes notes in Indonesia, where I found a unique food in jogjakarta area (near of west java), "pecel" is the name of this food, a kind of salad, but need steamed processing at first, served with peanut sauce that is savory and spicy, maybe you might be interested with this recipe, I try to write down the recipe below for you.

INGREDIENTS: 
(For Peanut Sauce) 
2 shallots
1 garlic
25 g red chilies
10 g Thai bird's eye chili
5 kaffir lime leaves
20 g lesser galangal
10 g tamarind pulp
1 g shrimp paste
120 g palm sugar
300 g peanuts, deep-fried
1 tsp salt
Oil for deep-frying

(For Vegetable Salad)
100 g red and white rice crackers, fried till fluffy
150 g tempeh, deep-fried and sliced thinly
150 g tofu, deep-fried and cut into cubes
150 g beansprouts, blanched
1 cucumber, quartered and sliced thinly
150 g long beans, cut into 3 cm length
150 g cassava leaves,
boiled Oil for deep-frying

DIRECTIONS: 
1. Heat oil in a wok. fry the Peanuts. Blend until thick. Set aside. Fry the chiles, onion and garlic until softened, about 2 min.
 
2. Combine kaffir lime leaves, salt, lesser galangal, chilies, onion and garlic in a mortar. Grind to coarse paste. Add the tamarind pulp, palm sugar and shrimp paste in a mortar and pound until fine. Add the peanuts. Mix well.

3. Remove the paste and keep in airtight container till serving. To serve, add 1 cup of warm water to dilute 1 cup of peanut paste in a bowl. Pour on top of vegetables.