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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