Bring a pan with plenty of water and some salt to the boil to blanch the vegetables. Peel the carrot and cut it into slices. Remove the ends of the green beans and cut them in half. Cut the pointed cabbage into strips and the cucumber into slices or sticks.
Cook the rice according to the instructions on the package. Blanch the vegetables (except the cucumber) separately in boiling water. Rinse them on a sieve under cold water and pat dry.
For the peanut sauce: finely chop the shallot and garlic and fry them in the oil until translucent. Add the peanut butter and coconut milk and stir until smooth and bring to a boil. Season with soy sauce and sambal.
Brown the Indian balls on all sides according to the instructions on the package. Divide the beans, carrot, bean sprouts, pointed cabbage, cucumber and Indian balls with the warm rice.
Serve with the peanut sauce and fried onions, emping, seroendeng and sambal.