RECIPES OF MALAYSIA

Ingredients

2

2 medium

1 cup

2 cup

2 tbsp

1 cup

1 cup

2 medium

1

1-2 cloves

1 small

1

1/2 cup

1 tsp

1/2 cup

1/2 cup

Carrots (finely sliced)
Potatoes (sliced)
Cabbage (shredded)
Bean sprouts
Oil
Tofu (cut in 1 inch cubes)
Cucumber (sliced)
Tomatoes (sliced)
Scallion

Garlic (crushed)
Onion (grated)
Green chili (finely chopped) (or 1 tsp chili powder)
Peanut butter (crunchy)
Lemon juice (or vinegar)
Coconut milk (cream melted in 1/2 cup water)
Water
Salt (adjust to taste)

1. Steam or parboil the carrots and potato slices for 5 minutes
2. Then cook the cabbage, bean sprouts and cucumber for 1-2 minutes and drain the vegetables and leave them to cool
3. If using tofu, heat 1 tbsp oil in wok or pan and  cook it for 3-5 minutes, turning from time to time until it is golden all over
4. Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots and cucumber
5. Put the tomatoes and tofu on top
6. For the sauce, heat 1 tbsp oil in a wok or large pan and stir fry the garlic, onion, and chili for 2-3 minutes
7. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes (The sauce should be thick but pourable, so add more lemon juice/coconut milk if necessary
8. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices