A great Malaysian salad.
½ green cabbage
1 cucumber
3 potatoes (boiled in jackets)
3 hard-boiled eggs
100g bean sprouts
100g long beans
3 beancurd cakes (pre-fried)
Skin potatoes and dice. Parboil long beans and cut 1 cm in length. Slice cabbage in small squares. Bring to boil.(don’t overcook). Julienne cucumber. Parboil beansprouts. Slice eggs into quaters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce.
For Peanut Sauce:
1 med onion
2 tbs oil
2 tsp ground chilli
1 cup coconut milk
4 tbs ground roasted peanuts
1 tsp lemon juice
salt/sugar to taste
Saute chopped onion in oil. Add ground chilli, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.
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