---------- Recipe via Meal-Master (tm) v8.02
  Categories: Malaysian, Salads, Vegetarian
       Yield: 4 servings
       2    Carrots; finely sliced
       2 md Potatoes; sliced
       1 c  Cabbage; shredded
       2 c  Bean sprouts
       1 tb Oil
       1 c  Tofu; cut in 1 inch cubes
       1 c  Cucumber; sliced
       2 md Tomatoes; sliced
       1    Scallion
       1 tb Oil
       1    Garlic clove; up to 2
       1 sm Onion; grated
       1    Green chili;finely chopped
       1 ts -Chili powder
     1/2 c  Peanut butter; crunchy
       1 ts Lemon juice; or vinegar
     1/2 c  Coconut, creamed; melted in
     1/2 c  -Water
   Steam or parboil the carrots & potato slices for 5
   minutes. Then cook the cabbage, bean sprouts &
   cucumber for 1-2 minutes. Drain the vegetables and
   leave them to cool. If using tofu, heat 1 Tbsp oil in
   wok or pan & cook it for 3-5 minutes, turning from
   time to time until it is golden all over. Now arrange
   the steamed vegetables in layers on fat platter,
   potatoes, then bean sprouts, carrots & cucumber. Put
   the tomatoes and tofu on top. For the sauce, heat the
   oil in a wok or large pan. Stir fry the garlic, onion,
   and chili for 2-3 minutes. Add the peanut butter,
   lemon juice or vinegar and coconut milk and simmer for
   2-3 minutes. The sauce should be thick but pourable so
   add more lemon juice/coconut milk if necessary. To
   serve, pour the hot sauce over the vegetables and
   garnish with scallion, onion slices.