On a lazy Saturday afternoon not in the mood for 'real' cooking and in addition to delicious Indonesian leftovers of the night before, we made Emmy's receipe for lovely Djawa salad and we ate it all!

Tear the lettuce and place it on a flat dish.
Cut the cucumber into cubes.
Bake the tofu in a layer of oil untill it's brown and than drain.
Boil the eggs hard and let cool off.
Add it to the salad.
Garnish the salad with the emping, prawn crackers and fried onions.

For the dressing:
Heat 1/4 bottle of Javanese sugar with some water and tamarind to taste.
Cool and pour over the salad.