INGREDIENTS

INSTRUCTIONS

The term "Straits Chinese" refers to the Chinese descendants in  Penang
of the original Chinese settlers, many of whom took Malay  wives.
Although the origins and traditions of the food are Chinese,  the
styles of cooking and many of the ingredients are definitely
Malaysian. This salad, which is filling, flavorful, and very
satisfying, contains no meat and is, therefore, eminently suited to
vegetarian diets, being well balanced nutritionally.  SAUCE Crush the
peanuts, using either a rolling pin or a large mortar  and pestle.
Place the peanuts, together with the rest of the  ingredients,in a food
processor or blender and process to a smooth  sauce. Set aside.
VEGETABLES 1 rectangle of bean curd (tofu), pressed in a colander
until firm and cut into 1 inch cubes 2 medium potatoes, scrubbed but
not peeled 6 eggs 8 string beans, ends removed, cut on a diagonal  into
2 inch lengths 1 cup finely shredded whit cabbage 2 3 large  zucchini,
ends removed, cut into 1 inch thick disks 2 cups of tightly  packed
watercress, washed, drained, and lower stems removed 1 cup  vegetable
oil  While the bean curd is pressing, set the potatoes on to boil. In
another saucepan, hard cook the eggs. When the eggs are
ready,immediately plunge them into iced water. Empty the egg saucepan
and refill it with cold water. Bring to a boil over high heat. Put  the
string beans in a small sieve or strainer and immerse them in the
boiling water for 3 minutes. Remove and set them aside. Refill the
sieve with the cabbage and blanch it for 2 minutes. Blanch the
zucchini for 3 minutes. Finally, immerse the watercress for 1  minutes.
Set all the vegetables aside to cool. Shell the eggs and cut  them in
half. Drain the potatoes and set them aside to cool. Pour the
vegetable oil into a small saucepan and set it over high heat. Remove
the rectangle of bean curd from its makeshift press, mop it with  paper
towels to remove any residual moisture, and cut it into 1 inch  cubes.
When the oil is up to deep frying temperature (375F) fry the  bean curd
until the exterior of the cubes forms a crisp, golden brown  skin.
Drain and set it aside on paper towels.  Peel the potatoes and  slice
them into disks,1/4 inch thick. On a large platter, arrange the
ingredients in separate mounds. Pour the sauce over and serve. Makes  8
servings **Every part of this dish can be made in advance. It can  be
served warm, at room temperature, or cold.  Origin:  Cookbook Digest,
Nov/Dec 1991 Shared by: Sharon Stevens.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 157
Calories From Fat: 77
Total Fat: 9.2g
Cholesterol: 0mg
Sodium: 463.3mg
Potassium: 467.8mg
Carbohydrates: 16.5g
Fiber: 2.5g
Sugar: 9.4g
Protein: 5.3g