1/2 cup Peanut Butter
1 Clove Garlic, minced
1 tbsp Brown Sugar
1 cup Coconut Milk
1 tbsp Lemon Juice
Salt to taste
1 cup Sliced Cabbage
1 cup Sliced Carrots
1 cup Green Beans, cut in 1" slices
1 lb Spinach
1 cup Bean Sprouts
2 medium Potatoes, boiled and sliced
2 large Hard Boiled Eggs
1 medium Cucumber, sliced
1/2 cup Fried Onion Flakes
2 cup Shrimp Puffs*
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Make a sauce by mixing peanut butter, garlic, sugar, coconut milk, lemon juice and salt. Bring to a boil, reduce heat, and simmer for 2 minutes. Add water if the sauce is too thick. Boil cabbage, carrots, green beans and spinach in water for 20 minutes. One minute before other vegetables are done, add bean sprouts, stir and drain. Place vegetables on a large serving plate and garnish with sliced potatoes, sliced eggs, sliced cucumber, onion flakes and Shrimp Puffs. Serve with peanut sauce on the side. *Shrimp Puffs: Originally made in Indonesia from tapioca flour mixed with fish or shrimp and spices. Now made locally and sold in Chinese grocery stores. From John Kohnen. Posted by Stephen Ceideberg; February 24 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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