INGREDIENTS:
100 gr Long bean cut, blanched
1 cup Bean sprout, blanched
100 gr Spinach, blanched
1/4 ea Cabbage chopped and blanched
1 ea Carrot (medium), thinly sliced, blanched
4 sq Hard beancurd, deep fried, sliced
4 ea Hard boiled eggs, cut in wedges
2 tsp Shallot, sliced, fried
1/2 cup peanut sauce
PREPARATION:
Prepare the sauce by blending first four ingredients until coarse. Put in pan with all other ingredients except fried shallots and lime juice. Simmer over very low heat for I hour. Stirring to prevent sticking. Stir in lime juice and shallots just before use. Arrange all vegetables and on a dish and pour over the sauce. Garnish with bean curd and eggs, sprinkle with shallots and serve with deep-fried krupuk.
100 gr Long bean cut, blanched
1 cup Bean sprout, blanched
100 gr Spinach, blanched
1/4 ea Cabbage chopped and blanched
1 ea Carrot (medium), thinly sliced, blanched
4 sq Hard beancurd, deep fried, sliced
4 ea Hard boiled eggs, cut in wedges
2 tsp Shallot, sliced, fried
1/2 cup peanut sauce
PREPARATION:
Prepare the sauce by blending first four ingredients until coarse. Put in pan with all other ingredients except fried shallots and lime juice. Simmer over very low heat for I hour. Stirring to prevent sticking. Stir in lime juice and shallots just before use. Arrange all vegetables and on a dish and pour over the sauce. Garnish with bean curd and eggs, sprinkle with shallots and serve with deep-fried krupuk.
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