| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs, Dairy |
Asian |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Firm beancurd, tofu |
|
|
Vegetable oil for deep |
|
|
frying |
| 10 |
|
Baby new potatos, halved |
| 20 |
|
Green beans sliced |
|
|
diagonally into 2 inch |
|
|
pieces |
| 1 |
T |
Sesame oil |
| 2 |
t |
Vegetable oil, extra |
| 1/2 |
|
Cabbage |
| 1 |
c |
Bean sprouts |
| 1 |
|
Cucumber, chopped |
| 4 |
|
Hard-boiled eggs |
| 1 |
c |
Peanuts, roasted |
| 8 |
|
Scallions chopped |
| 2 |
|
Cloves garlic, crushed |
| 1 |
t |
Dried shrimp paste, find in |
|
|
Asian markets |
| 1 |
|
Fresh red chile, finely |
|
|
chopped choose your own |
|
|
heat level |
| 2 |
T |
Vegetable oil |
| 1 |
T |
Palm sugar, Asian market |
| 1 1/2 |
c |
Coconut milk, canned item |
|
|
ditto Asian market |
| 1/2 |
c |
Water. |
INSTRUCTIONS
cut beancurd into 3/4 inch cubes, pat dry with paper towel. Deep fry
in batches in hot oil till browned, drain on paper towel, set aside.
Boil, steam or microwave potatoes and beans separately until just
tender, drain, plunge into ice water to blanch, drain. Heat sesame oil
and extra vegetable oil in wok or pan, add cabbage, cook, stirring
till just tender. Cool. Arrange cabbage, bean sprouts, beancurd,
potatoes, beans, cucumber and eggs on large plate; Drizzle with peanut
sauce. to make sauce, blend or process peanuts (or use a good,
deli-type peanut butter) scallions, garlic, belacan and chile till
smooth. Heat oil in pan, add peanut mixture and cook stirring
constantly for 3 minutes. Add sugar, coconut milk and water, simmer
uncovered 3 minutes. Everything can be prepared ahead of time and
stored separately in fridge. combine vegetables, eggs, beancurd, heat
peanut sauce and serve as above. Posted to CHILE-HEADS DIGEST by
"A.Paysinger" <asenji@earthlink.net> on Nov 06, 1998, converted by
MM_Buster v2.0l.
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