1/2 a small white cabbage, shredded
 1 1/3 cups (225 g) (8 oz) green beans
 1/2 cup (125 g) (4 oz) bean sprouts
 1/4 small cucumber, chopped
 2 potatoes
 2 hard-boiled eggs, sliced
 2 Tbs. peanut oil
 2 garlic cloves, crushed
 2 red chillis, crumbled
 1 tsp. blachan (dried shrimp paste)
 1/2 tsp. laos powder
 1 tsp. soft brown sugar
 4 Tbs. peanut butter
 1 cup coconut milk
 2 tsp. lemon juice or vinegar
 prawn (shrimp) crackers
 2 Tbs. chopped scallions
 Cook all of the vegetables lightly but seperately.  Drain and
 arrange in layers on a serving platter.  Set aside until cold.
 To make the sauce, heat the oil in a small saucepan.  When it is
 hot, add the garlic and chillis and stir-fry for 3 minutes.  Stir
 in the blachan, laos and sugar and cook until they have dissolved.
 Stir in the peanut butter and coconut milk and blend thoroughly.
 Bring to the boil.  Remove from the heat and stir in the lemon
 juice or vinegar.
 Pour the sauce over the top of the vegetables and garnish with the
 crackers and chopped scallions.
 Preparation and Cooking Time: 40 minutes.
 Source: The Complete Oriental Cookbook with I. Moore and J. Godfrey ED’s.
 Makes: 6 servings.