RECIPES OF MALAYSIA

Ingredients

4

1 cup

1

1

2

2

2 cloves

1 1/2 tbsp

1 1/2 tbsp

3/4 cup

2 tbsp

2 cup

Bean-curd (or tofu) cakes
Bean sprouts (scalded)
Cucumber (shredded)

Turnip (sliced)

Green chilis (sliced)
Red chilis (sliced)
Garlic (crushed)
Soy sauce
Vinegar
Water
Fresh cilantro leaves (chopped)

Peanuts (roasted, pounded/blended) (or 1/2 cup peanut butter)

Salt

Oil

1. Heat enough oil (about 2 inches deep) in a wok or pan to deep-fry the bean-curd/tofu cakes until they are slightly brown
2. Lift them out and let them cool and then cut each cake diagonally into 2 pieces and make a deep slit across the center to form a pocket
3. After that, mix the bean sprouts cucumber and turnip in a bowl and season well before filling the bean-curd/tofu pouches
4. For the sauce, pound or blend the chilis and garlic together
5. Then add the soy sauce, vinegar and salt
6. Next put in the ground peanuts and add the water a little at a time
7. Stir to make a smooth coating sauce
8. Arrange the stuffed bean-curd/tofu cakes on a dish garnished with slices of cucumber and fresh cilantro leaves and pass the peanut sauce separately