| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Indo |
Indonesian, Salads, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Peanut Butter |
| 1 |
|
Clove Garlic, minced |
| 1 |
tb |
Brown Sugar |
| 1 |
c |
Coconut Milk |
| 1 |
tb |
Lemon Juice |
|
|
Salt to taste |
| 1 |
c |
Sliced Cabbage |
| 1 |
c |
Sliced Carrots |
| 1 |
c |
Green Beans, cut in 1" slices |
| 1 |
lb |
Spinach |
| 1 |
c |
Bean Sprouts |
| 2 |
md |
Potatoes, boiled and sliced |
| 2 |
lg |
Hard Boiled Eggs |
| 1 |
md |
Cucumber, sliced |
| 1/2 |
c |
Fried Onion Flakes |
| 2 |
c |
Shrimp Puffs* |
INSTRUCTIONS
Make a sauce by mixing peanut butter, garlic, sugar, coconut milk,
lemon juice and salt. Bring to a boil, reduce heat, and simmer for 2
minutes. Add water if the sauce is too thick. Boil cabbage, carrots,
green beans and spinach in water for 20 minutes. One minute before
other vegetables are done, add bean sprouts, stir and drain. Place
vegetables on a large serving plate and garnish with sliced potatoes,
sliced eggs, sliced cucumber, onion flakes and Shrimp Puffs. Serve
with peanut sauce on the side. *Shrimp Puffs: Originally made in
Indonesia from tapioca flour mixed with fish or shrimp and spices.
Now made locally and sold in Chinese grocery stores. From John
Kohnen. Posted by Stephen Ceideberg; February 24 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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