Straits chinese vegetables in tangy peanut sa
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Straits chinese vegetables in tangy peanut sa
  Chinese    Vegetables    Peanut  
Last updated 6/12/2012 1:25:02 AM. Recipe ID 58821. Report a problem with this recipe.
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      Title: Straits chinese vegetables in tangy peanut sa
 Categories: Chinese, Vegetables
      Yield: 8 Servings
 
      1 c  Of roasted peanuts
      1    Anchovy fillet, mashed to a
           -paste
      1 ts Of cayenne pepper
      3 tb Of molasses
    1/2 c  Freshly squeezed lime juice
      1 ts Salt
      1 tb Granulated sugar
    1/2 c  Of water
 
  The term "Straits Chinese" refers to the Chinese descendants in
  Penang of the original Chinese settlers, many of whom took Malay
  wives. Although the origins and traditions of the food are Chinese,
  the styles of cooking and many of the ingredients are definitely
  Malaysian. This salad, which is filling, flavorful, and very
  satisfying, contains no meat and is, therefore, eminently suited to
  vegetarian diets, being well balanced nutritionally.
  
  SAUCE Crush the peanuts, using either a rolling pin or a large mortar
  and pestle. Place the peanuts, together with the rest of the
  ingredients,in a food processor or blender and process to a smooth
  sauce. Set aside.
  
  VEGETABLES 1 rectangle of bean curd (tofu), pressed in a colander
  until firm and cut into 1 inch cubes 2 medium potatoes, scrubbed but
  not peeled 6 eggs 8 string beans, ends removed, cut on a diagonal
  into 2 inch lengths 1 cup finely shredded whit cabbage 2 3 large
  zucchini, ends removed, cut into 1 inch thick disks 2 cups of tightly
  packed watercress, washed, drained, and lower stems removed 1 cup
  vegetable oil
  
  While the bean curd is pressing, set the potatoes on to boil. In
  another saucepan, hard cook the eggs. When the eggs are
  ready,immediately plunge them into iced water. Empty the egg saucepan
  and refill it with cold water. Bring to a boil over high heat. Put
  the string beans in a small sieve or strainer and immerse them in the
  boiling water for 3 minutes. Remove and set them aside. Refill the
  sieve with the cabbage and blanch it for 2 minutes. Blanch the
  zucchini for 3 minutes. Finally, immerse the watercress for 1
  minutes. Set all the vegetables aside to cool. Shell the eggs and cut
  them in half. Drain the potatoes and set them aside to cool. Pour the
  vegetable oil into a small saucepan and set it over high heat. Remove
  the rectangle of bean curd from its makeshift press, mop it with
  paper towels to remove any residual moisture, and cut it into 1 inch
  cubes. When the oil is up to deep frying temperature (375F) fry the
  bean curd until the exterior of the cubes forms a crisp, golden brown
  skin. Drain and set it aside on paper towels.  Peel the potatoes and
  slice them into disks,1/4 inch thick. On a large platter, arrange the
  ingredients in separate mounds. Pour the sauce over and serve. Makes
  8 servings **Every part of this dish can be made in advance. It can
  be served warm, at room temperature, or cold.
  
  Origin:  Cookbook Digest, Nov/Dec 1991 Shared 




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Recipe ID 58821 (Apr 03, 2005)

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