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Ingredients
- 8 ounce Hard beancurd, (tofu) Vegetable oil for deep frying
- 10 x Baby new potatos, halved
- 20 x Green beans sliced diagonally into 2 inch pcs
- 1 Tbsp. Sesame oil
- 2 tsp Vegetable oil, extra
- 1/2 sm Cabbage
- 1 c. Bean sprouts
- 1 sm Cucumber, minced
- 4 x Hard-boiled Large eggs
- 1 c. Peanuts, roasted
- 8 x Scallions minced
- 2 x Cloves garlic, crushed
- 1 tsp Dry shrimp paste, (find in Asian markets)
- 1 x Fresh red chile, finely minced, (choose your own heat level)
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Palm sugar, (Asian market)
- 1 1/2 c. Coconut lowfat milk, (canned item, ditto Asian market)
- 1/2 c. Water.
Directions
- Cut beancurd into 3/4 inch cubes, pat dry with paper towel. Deep fry in batches in warm oil until browned, drain on paper towel, set aside. Boil, steam or possibly microwave potatoes and beans separately till just tender, drain, plunge into ice water to blanch, drain. Heat sesame oil and extra vegetable oil in wok or possibly pan, add in cabbage, cook, stirring until just tender. Cold.
- Arrange cabbage, bean sprouts, beancurd, potatoes, beans, cucumber and Large eggs on large plate; Drizzle with peanut sauce.
- to make sauce, blend or possibly process peanuts (or possibly use a good, deli-type peanut butter) scallions, garlic, belacan and chile until smooth. Heat oil in pan, add in peanut mix and cook stirring constantly for 3 min. Add in sugar, coconut lowfat milk and water, simmer uncovered 3 min.
- Everything can be prepared ahead of time and stored separately in fridge.
- combine vegetables, Large eggs, beancurd, heat peanut sauce and serve as above.
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