It is very simple. Cut into strips all the greens i.e. cabbage, carrot, cucumbers, long beans and pineapple. Then blanched vegetables with vinegar, salt and sugar in a pot of hot water for about 5-6 minutes. Drain the water and leave it aside.
Another easy step. Pound/grind skinless roasted peanuts and roasted sesame seeds separately. Set it aside.
Tedious part is when preparing and cooking the sauce and this is where my mom skill comes in. . You can adjust the portion and taste according to your liking.So here is the 'guesstimate' recipe.
CUT AND BLEND ALL: fresh red chillies , dried chillies (soak in hot water until soft), shallots, garlic, fresh turmeric, ground turmeric, galangal/lengkuas, candle nuts, and lemon grass.
HEAT UP few table spoons of oil in a medium size wok and fry all the blended ingredients. Put in water,vinegar, sugar and salt and bring it to boil. Leave it to cool . Mix all the blanched vegetables with pounded peanuts and sesame seeds. Store in a plastic container or jar. Keep in the refrigerator and this will last for half a month.