INGREDIENTS: (1 very generous serve)

SAUCE: (if you don't have leftover SATAY SAUCE)

   5 - 6 tbsps coconut cream/milk
   3 - 4 tbsps chunky peanut butter
   1 heaped tsp Sambal Oelek (or to taste)
   1 dsp dark brown sugar
   1 tbsp lemon or lime juice
   1 tsp fish sauce
   1/2 tsp galangal (laos) powder


   1 small pototo - boiled, peeled and cut into bite-sized chunks
   1 egg - boiled, shelled and cut into halves or quarters
   1 small carrot - peeled and cut into bite-sized 'sticks'
   1 serve of green beans - cut into 5cm/2" lengths
   1 serve cabbage - cut into bite-sized pieces
   1 piece fried firm tofu square - re-fried and cut into bite-sized cubes
   1 serve bean shoots - tailed - (optional)
   1 serve snow peas - topped and tailed


   A few slices of cucumber
   A few fried prawn crackers (krupuk) - optional
   Some crispy fried onions


Combine all the sauce ingredients in a small saucepan, stir well and bring to the boil. Stir and set aside.

Blanch vegetables for a few minutes until just cooked - rinse in cold water to stop the cooking process, drain and set aside.

If using bean shoots, only blanch for a few seconds, rinse and drain.

Arrange the tofu, assorted vegetables and egg on a plate and pour the sauce over the top.

Sprinkle some crispy fried onions and garnish with cucumber slices and prawn crackers.




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