Ingredients: SAUCE: 1/2 ts Galangal powder (Laos) 1 Fresh hot red or green chile, sliced 1 Clove garlic, sliced 1 tb Dark brown sugar 1/2 ts Salt 1 c Coconut milk 1/2 ts Shrimp sauce 4 tbl Natural peanut butter 1 tbl Tamarind liquid 1 Square inch lemon peel VEGETABLES: 1 c String beans in 2-inch pieces 1 c Julienne of carrot 2 c Shredded Napa cabbage 1 c Fresh bean sprouts 1 c Cooked, sliced potatoes 1 c Sliced cucumber GARNISH: 1 Piece tofu, fried brown, cut into nine one inch cubes 1 slice Tomato 2 Hard boiled eggs, sliced 2 md Onions, sliced, fried until golden Directions: Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm. Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top. Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.
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