cut beancurd into 3/4 inch cubes, pat dry with paper towel. Deep fry in batches in hot oil till browned, drain on paper towel, set aside. Boil, steam or microwave potatoes and beans separately until just tender, drain, plunge into ice water to blanch, drain. Heat sesame oil and extra vegetable oil in wok or pan, add cabbage, cook, stirring till just tender. Cool. Arrange cabbage, bean sprouts, beancurd, potatoes, beans, cucumber and eggs on large plate; Drizzle with peanut sauce. to make sauce, blend or process peanuts (or use a good, deli-type peanut butter) scallions, garlic, belacan and chile till smooth. Heat oil in pan, add peanut mixture and cook stirring constantly for 3 minutes. Add sugar, coconut milk and water, simmer uncovered 3 minutes. Everything can be prepared ahead of time and stored separately in fridge. combine vegetables, eggs, beancurd, heat peanut sauce and serve as above. Posted to CHILE-HEADS DIGEST by "A.Paysinger"
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|Serving Size: 1 Serving (5105g)|
|Recipe Makes: 1|
|Calories from Fat: 2970 (51%)|
|Amt Per Serving||% DV|
|Total Fat 330.1g||440 %|
|Saturated Fat 116.1g||580 %|
|Monounsaturated Fat 118.5g|
|Polyunsanturated Fat 66.8g|
|Cholesterol 4230mg||1302 %|
|Sodium 3590.5mg||124 %|
|Potassium 14905.2mg||392 %|
|Total Carbohydrate 515g||151 %|
|Dietary Fiber 84.1g||336 %|
|Sugars, other 431g|
|Protein 258.7g||370 %|
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Calories per serving: 5830
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