2 medium-sized carrots, cut into strips of 1 cm thick
1 fine-skinned cucumber
125 g of soybean sprouts
A sprig of berrofid, to decorate
2/3 cup concentrated peanut sauce
2/3 cup of coconut milk
Put the eggs in a small saucepan, covering them with water. Bring to a boil, then simmer for a long time 10 minutes. Remove the hot water and let cold water run over the eggs so that they cool completely.
Bring water to a boil in a large saucepan. Chop the sliced sweet potatoes 1 cm thick. Cut the potatoes in half, then sliced 1,5 cm thick. Split the pumpkin in half or four if it's too big. Chop the pumpkin into large pieces.
Whiten each vegetable separately in boiling water, they'll have to be on point and not cooked. The sweet potato and the potato will need 8 to 10 minutes each; the pumpkin 1 minute; carrots 2 minutes; cabbage 2 minutes. With a foamer remove from the water, pour into a bowl of iced water to stop the cooking process and keep the color. Drain vegetables from ice water, dry quickly with a clean wipe.
Peel the eggs and cut them in half or four. Cut the cucumber into thin ti ras. Put all the vegetables decoratively in groups and garnish with the sliced eggs, soybean sprouts and rice sprigs. Mix the peanut sauce with the coconut milk in a small saucepan, hot well.
All the work of chopping and bleaching can be done several hours before. Don't peel the eggs until serving. A great feature of this dish is the combination of colors and textures. It is advised to use soybean shoots, because they're crunchy. If you don't get, don't replace them with canned ones, because they're too soft; replace them with bleached green days in boiling water for a few seconds. You can use other vegetables of the time. Garnish all dishes before serving.
Recipes easy to https://recetasdecocinafaciles.NET /