Ingredients Jump to Instructions ↓

  1. 300 g cauliflower, cut into flowerets

  2. 300 g cabbage, cut into small square pieces

  3. 250 g roasted peanuts, coarsely ground

  4. 4 tbsp sesame seeds

Instructions Jump to Ingredients ↑

  1. Sprinkle 1 tbsp salt over cucumber and carrot strips and leave to stand for 1 hour. Rinse and drain.

  2. In a Dutch Oven, bring the ingredients A to the boil. Add in the vegetables, one type at a time and boil for 1 to 2 mins. Scoop out with a sieve, drain and spread on a large tray to cool. Repeat for each type of vegetable.

  3. Heat ½ cup oil, fry ingredients B till fragrant and dish out.

  4. With a clean wok, fry ingredients C, until the oil turns red. Remove and set aside.

  5. Combine everything together in a large bowl. Stir well. Lastly, add the ground peanuts and sesame seeds. Leave it to cool overnight before storing in bottles or serving.


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