Continue using the oil, placing the potatoes in the pan, and browning them all over - around 2-3 minutes per side.
Carefully remove them from the pan place them on a paper towel to drain any excess oil.
With the pan still on medium heat, brown the tempeh.
Carefully remove the tempeh and put on a paper towel to drain any excess oil.
Reduce the temperature down to medium heat.
Take your raw peanuts and also cook them in the oil just until they turn VERY slightly brown not more - as they go bitter very easily.
Carefully remove the peanuts and place them on a paper towel to drain any excess oil.
Cut the snake beans and carrots into 2 inch - 5cm sizes. (You can also use green beans.)
Cut the cucumber into bite-sized chunks.
The silverbeet stays whole. You probably know silverbeet as Swiss chard.
Cut Kaffir Lime in half and the coconut sugar into smaller pieces to make it easier to dissolve.
Bring the water to a boil and blanch the vegetables in this order so they are still slightly crunchy. Blanch the bean sprouts first.
Blanch the carrots and beans for about 3-5 minutes. Check their texture at about 3 minutes - you do not want them soft.
Quickly blanch the silverbeet.