1 cup Tri-coloured quinoa (washed)
1 cup shredded red cabbage
3 long beans (cut into 2 cm)
1 carrot (julienned)
1 cup beansprout
1 bean curd (medium diced)
2 pcs tempeh (medium diced)
1 cucumber (diced)
2 eggs (hardboiled and quartered)
2 cups water
3 tbsp cooking oil
sauce:
¾ cup creamy peanut butter
2 tsp soy sauce
2 bird eye red chilli (slice thinly)
3 tsp garlic paste
2 tbsp palm sugar
1 tbsp lime juice
pinch of salt
½ cup water
garnish:
2 tbsp toasted peanuts (whole)
1 stalk spring onion (chopped)
1 red chilli (sliced)
Garnish with toasted peanut, spring onion and sliced chilli. Serve with sauce.