Ingredients Jump to Instructions ↓

  1. 1/2 c Peanut Butter

  2. 1 Clove Garlic, minced

  3. 1 tb Brown Sugar

  4. 1 c Coconut Milk

  5. 1 tb Lemon Juice

  6. Salt to taste

  7. 1 c Sliced Cabbage

  8. 1 c Sliced Carrots

  9. 1 c Green Beans, cut in 

  10. -slices

  11. 1 lb Spinach

  12. 1 c Bean Sprouts

  13. 2 md Potatoes, boiled and sliced

  14. 2 lg Hard Boiled Eggs

  15. 1 md Cucumber, sliced

  16. 1/2 c Fried Onion Flakes

  17. 2 c Shrimp Puffs*

Instructions Jump to Ingredients ↑

  1. Make a sauce by mixing peanut butter, garlic, sugar, coconut milk, lemon juice and salt. Bring to a boil, reduce heat, and simmer for 2 minutes. Add water if the sauce is too thick. Boil cabbage, carrots, green beans and spinach in water for 20 minutes. One minute before other vegetables are done, add bean sprouts, stir and drain. Place vegetables on a large serving plate and garnish with sliced potatoes, sliced eggs, sliced cucumber, onion flakes and Shrimp Puffs. Serve with peanut sauce on the side. *Shrimp Puffs: Originally made in Indonesia from tapioca flour mixed with fish or shrimp and spices.

  2. Now made locally and sold in Chinese grocery stores. From John Kohnen. Posted by Stephen Ceideberg; February 24 1993


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