Bring a pan of salted water to boil over high heat and add in the baby potatoes. Simmer for 5–8 minutes, until tender. Drain and allow to cool, then set aside. Refill the pan with salted water, bring to the boil and blanch the broccoli and beans for 1–2 minutes until bright green, crisp and just cooked through.
2. Bring a medium pot of salted water to the boil. Blanche green beans for 1 minute, lift out with a slotted spoon or tongs and plunge into a bath of ice cold water. Drain and set aside. 3. Add potatoes to the blanching pot and cook for 10 minutes or until potatoes are cooked but still holding their shape. Drain and set aside to cool.
salt to taste. 2 tsp honey. Method. For the peanut sauce. For the peanut sauce. Combine the peanuts, tamarind pulp and chilli powder in a mixer and blend to a smooth paste using approx. 5 tbsp of water. Keep aside. Heat a broad non-stick pan and when hot, add the onions and dry roast on a medium flame for 1 to 2 minutes.

4 Ingredients. 4 portion(s) . Salad 1/2 a continental cucumber or one Lebanese cucumber, sliced into lengths; A handful of snow peas, sliced lengthways or green beans

Ingredients. vegetable oil, for deep-frying; 100 g firm tofu, cut into cubes; 2 carrots, sliced into small batons; ¼ green cabbage, sliced; 100 g snake beans, cut into 4 cm lengths; 1 bunch
Leave to soak for 10 minutes, mashing with a fork halfway through, to loosen the pulp. 2 Tbsp tamarind pulp, 60 ml hot water. At the end of 10 minutes, mash it up well with your fingers. Strain the tamarind mix through a large mesh sieve or strainer, pushing down on the pulp in the strainer.
HbCU. 302 119 153 455 424 132 102 101 53

gado gado salad ingredients