1. Put the coconut in a blender. 2. Add 1 cup of hot{not boiling} water. 3. Cover and blend on high speed for about 1/2 a minute. 4. Heat the oil in a 2 quart-sized saucepan. 5. Toss in the onion and garlic. 6. Stir-fry for 5 minutes. 7. Stir in the remaining ingredients for the dressing and the blended coconut-water mixture. 8. Bring to a boil, stirring continuosuly as you do so. 9. Lower flame and allow the sauce to simmer, uncovered, stirring occasionally, until it thickens. 10. This takes about 3 minutes. 11. Now, start preparing the salad. 12. In a bowl, put the cabbage and bean sprouts. 13. Add enough boiling water over these veggies to cover'em. 14. Let this stand for 2 minutes. 15. Drain completely. 16. In a pan, fry the bean curd in oil, over medium flame, turning the pieces over gently, until it is light brown in colour. 17. Remove and drain on clean kitchen paper towels. 18. Toss in the potatoes into the same skillet. 19. Stir and cook until they turn light brownish in colour. 20. On a beautiful silver platter, arrange the bean sprouts, cabbage and other veggies nicely. 21. Pour the warm dressing over the salad or serve it separately as a dip- your choice! 22. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
