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
- Heat 1 tablespoon oil in a wok and stir-fry together the shallot and dried and red chillies until fragrant. Dish out.
- With a mortar and pestle, pound together until fine the fried shallot and chillies.
- Add the peanut and continue pounding until fine.
- Mix the tamarind paste with the water and strain.
- Boil all the sauce ingredients in a pan or wok until it reaches a thick, sauce consistency, seasoning to taste with sugar and salt.
- 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.
- To serve, assemble a helping of each of the vegetables on a plate and top with the peanut sauce. Enjoy.
To prepare the sauce:
To prepare the vegetables:
