• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 100g long bean, cut into 4cm lengths
  • 100g bean sprouts
  • 100g cabbage, cut
  • 100g water spinach ({kangkung}), cut
  • Peanut sauce:
  • 1 cup peanut, skinned and roasted
  • 3 shallots, cut
  • 8 dried chillies, cut into segments and soaked
  • 2 red chillies, cut into segments
  • 2 kaffir lime leaves, crushed
  • 1 tablespoon brown sugar
  • 1 tablespoon tamarind paste
  • 1 cup water
  • 1 teaspoon soy sauce
  • 1 teaspoon salt

Instructions

  1. To prepare the sauce: Heat 1 tablespoon oil in a wok and stir-fry together the shallot and dried and red chillies until fragrant. Dish out.
  2. With a mortar and pestle, pound together until fine the fried shallot and chillies. Add the peanut and continue pounding until fine.
  3. Mix the tamarind paste with the water and strain.
  4. Boil all the sauce ingredients in a pan or wok until it reaches a thick, sauce consistency, seasoning to taste with sugar and salt.
  5. [To prepare the vegetables: ]Bring a pot of water to the boil and blanch first, the long bean, then the sprout, cabbage and water spinach. Work quickly to prevent overcooking.
  6. To serve, assemble a helping of each of the vegetables on a plate and top with the peanut sauce. Enjoy.
  7. For more food and wine stories and recipes, pick up the latest issue of [Flavours (July - August 2003)], Malaysia's premier food magazine, available at major bookstores and newsstands.

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