Title: Straits Chinese Vegetables In Tangy Peanut Sauce
Categories: Chinese, Vegetarian
Yield: 8 servings
Sauce:
1 c Roasted peanuts
1 Anchovy fillet; mashed to a
-paste
1 ts Cayenne pepper
3 tb Molasses
1/2 c Lime juice; freshly squeezed
1 ts Salt
1 tb Granulated sugar
1/2 c Water
Vegetables:
1 Bean curd (tofu) block;
- pressed in a colander until firm,
- cut into 1" cubes
2 md Potatoes; scrubbed but not peeled
6 Eggs
8 String beans; ends removed,
- cut on a diagonal into 2" lengths
1 c White cabbage; finely shredded
2 lg Zucchini; up to 3, ends removed,
- cut into 1" thick disks
2 c Watercress; washed, drained,
- and lower stems removed,
- tightly packed
1 c Vegetable oil
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:
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" cubes. When the oil is up to deep frying temperature
(375 F) 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" 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.
