Ingredients
- 10 skillet over heat
- 4 bean curd
- 1 onion
- 1 bean sprouts
- 1,900 ml saucepan about
- 350 ml water (hot)
- 260 gr green beans
- 240 ml water (hot)
- 150 gr peanut butter
- 150 gr potatoes
- 130 gr carrots
- 90 gr cabbage
- 40 gr flaked coconut
- 28 gr peanut
- 14 gr sugar
- 7 ml peanut oil
- 1 gr chili powder
- 1 gr salt
- 1 gr ginger (ground)
- 2 slices eggs (hard cooked)
- 1 slice cucumber
- some garlic
Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm Dressing over Salad.
