ingredients
serves 6 - 8
6 new potatoes
2 carrots, cut into batons
1/2 pound snake beans, cut into 4 inch lengths
2 tablespoons peanut oil
1/2 pound firm tofu, cubed
4 ounce baby English spinach leaves
2 Lebanese cucumbers, cut into thick strips
1 large red pepper (capsicum), cut into thick strips
4 ounce bean sprouts
5 hard-boiled eggs
peanut sauce
1 tablespoon peanut oil
1 onion, finely chopped
2/3 cup peanut butter
1/4 cup kecap manis
2 tablespoons ground cilantro
2 teaspoons chilli sauce
3/4 cup coconut cream
1 teaspoon grated palm sugar
1 tablespoon lemon juice
method
1. Cook the potatoes in boiling water until tender. Drain, cool slightly, then cut into quarters. Cook the carrots and beans separately until just tender. Drain, plunge into iced water, then drain thoroughly.
2. Heat the oil in a non-stick skillet and cook the tofu all over in batches until crisp. Drain on crumpled paper towels.
3. To make the peanut sauce, heat the oil in a pan over low heat and cook the onion for 5 minutes, or until golden. Add the peanut butter, kecap manis, cilantro, chilli sauce and coconut cream. Bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the sugar and juice, stirring until dissolved.
4. Arrange all the vegetables and tofu on a plate. Cut the eggs in half and place in the centre around the bowl of sauce.
