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400g (2 cups)
120g (1 cup)
120g (1 cup)
120g (1 cup)
3 tablespoons
50g (1 3/4 cup)
300g (1 cup)
120g (1/2 cup)
5 leaves
2
12
Dressing
3 tablespoons
100g (1 cup)
7 cloves
1 teaspoon
2 tablespoons
2 tablespoons
500 ml
2 tablespoons
1 1/4 teaspoons
5 tablespoons
300g (2 cups)
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Potatoes, peeled and cubed
Beansprouts
Chinese cabbage, coarsely shredded
Long Beans
Oil
Soy bean cake (tempeh)
Firm beancurd
Cucumber, sliced into finger lengths
Chinese lettuce, washed and dried
Hard boiled eggs, peeled and halves
Fried prawn crackers
Ground dried red chilies
Shallots
Garlicc
Shrimp paste (belacan)
Water
Oil
Water
Rice vinegar
Salt
Sugar
Roasted peanuts, crushed |
Method :
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Boil the potatoes until
firm and tender, then drain and divide between four serving
bowls.
-
Blanch the beansprouts for
10 seconds, remove and plunge them briefly into ice cold water.
Repeat for the cabbage.
-
Drain both well and divide
between each bowl.
-
Cut long beans to finger
lengths then boil until tender and place in e ach bowl.
-
Heat the oil in a pan or
wok and fry the tempeh on both sides until brown.
-
Remove and drain on
kitchen towel, cube then place in each bowl.
-
Pat the beancurd dry with
paper towel and fry in the oil until brown on both sides.
-
Remove and cut into cubes
and divide between the four bowls.
-
Divide the remaining
vegetables into each bowl and top with half an egg.
-
Prepare t he dressing and
pour over the vegetables.
-
Garnish with the prawn
cracker.
How to
prepare the dressing?
-
Blend the dried chilies,
shallots, garlic and shrimp pate with 2 tablespoons water until
smooth.
-
Heat the oil and sauté the
blended ingredients until fragrant.
-
Add the water, vinegar, salt,
sugar and peanuts and bring to the boil.
-
Reduce the heat and simmer for
another 10 minutes.
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