Directions:

1. Steam or blanch the kangkong pieces. Cut the cucumber into pieces. Cut the lontong and beancurd into pieces as well.
2. Grind the peanut with hot water until smooth, add black shrimp paste, fish paste, chillies, and add cucumber juice grind till smooth and as runny as you like using the cucumber juice.
3. Arrange the lontong, kangkong, cucumber, beancurd on a plate, and cooked beef tendon (boil until soft and slice thinly) pour over the some of the sauce.
4. Garnish with some crackers.