Ingredients
Serves 4
Cooking time: Less than 60 minutes
250g firm beancurd
vegetable oil, for deep-frying
300g baby new potatoes, halved
10 (80g) snake beans, sliced
1 tablespoon sesame oil
2 teaspoons vegetable oil, extra
½ small (600g) cabbage
1 cup (80g) bean sprouts
1 small (130g) green cucumber, chopped
4 hard-boiled eggs
Peanut sauce
150g (1 cup) peanuts, roasted
8 green shallots, chopped
2 cloves garlic, crushed
1 teaspoon belacan
1 small fresh red chilli, chopped
2 tablespoons vegetable oil
1 tablespoon palm sugar
375ml (1½ cups) coconut milk
125ml (½ cup) water
Method
Cut beancurd into 2.5cm cubes, pat dry with absorbent paper. Deep-fry beancurd in batches in hot oil until browned; drain on absorbent paper.
Boil, steam or microwave potatoes and beans separately until just tender drain, rinse under cold water, drain.
Heat sesame oil and extra vegetable oil in wok or pan, add cabbage, cook, stirring, until just tender; cool. Arrange cabbage, bean sprouts, beancurd, potatoes, beans, cucumber and eggs on large plate; drizzle with peanut sauce.
Peanut sauce: Blend or process peanuts, shallots, garlic, belacan (omit if vegetarian) and chilli until smooth. Heat oil in pan, add peanut mixture, cook, stirring, 3 minutes, add sugar, coconut milk and water, simmer, uncovered, 3 minutes.