---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetables
       Yield: 8 servings
       1 c  Of roasted peanuts
       1    Anchovy fillet, mashed to a
       1 ts Of cayenne pepper
       3 tb Of molasses
     1/2 c  Freshly squeezed lime juice
       1 ts Salt
       1 tb Granulated sugar
     1/2 c  Of water
   The term “Straits Chinese” refers to the Chinese
   descendants in Penang of the original Chinese
   settlers, many of whom took Malay wives. Although the
   origins and traditions of the food are Chinese, the
   styles of cooking and many of the ingredients are
   definitely Malaysian. This salad, which is filling,
   flavorful, and very satisfying, contains no meat and
   is, therefore, eminently suited to vegetarian diets,
   being well balanced nutritionally.
   SAUCE Crush the peanuts, using either a rolling pin or
   a large mortar and pestle. Place the peanuts, together
   with the rest of the ingredients,in a food processor
   or blender and process to a smooth sauce. Set aside.
   VEGETABLES 1 rectangle of bean curd (tofu), pressed in
   a colander until firm and cut into 1 inch cubes 2
   medium potatoes, scrubbed but not peeled 6 eggs 8
   string beans, ends removed, cut on a diagonal into 2
   inch lengths 1 cup finely shredded whit cabbage 2 3
   large zucchini, ends removed, cut into 1 inch thick
   disks 2 cups of tightly packed watercress, washed,
   drained, and lower stems removed 1 cup vegetable oil
   While the bean curd is pressing, set the potatoes on
   to boil.  In another saucepan, hard cook the eggs.
   When the eggs are ready,immediately plunge them into
   iced water.  Empty the egg saucepan and refill it with
   cold water.  Bring to a boil over high heat. Put the
   string beans in a small sieve or strainer and immerse
   them in the boiling water for 3 minutes. Remove and
   set them aside. Refill the sieve with the cabbage and
   blanch it for 2 minutes. Blanch the zucchini for 3
   minutes. Finally, immerse the watercress for 1
   minutes.  Set all the vegetables aside to cool. Shell
   the eggs and cut them in half. Drain the potatoes and
   set them aside to cool. Pour the vegetable oil into a
   small saucepan and set it over high heat. Remove the
   rectangle of bean curd from its makeshift press, mop
   it with paper towels to remove any residual moisture,
   and cut it into 1 inch cubes. When the oil is up to
   deep frying temperature (375F) fry the bean curd until
   the exterior of the cubes forms a crisp, golden brown
   skin. Drain and set it aside on paper towels.  Peel
   the potatoes and slice them into disks,1/4 inch thick.
   On a large platter, arrange the ingredients in
   separate mounds.  Pour the sauce over and serve. Makes
   8 servings **Every part of this dish can be made in
   advance. It can be served warm, at room temperature,
   or cold.
   Origin:  Cookbook Digest, Nov/Dec 1991 Shared by:
   Sharon Stevens.