Serves 4 people
Preparation time: approx. 15 minutes
500g of chopped Asian vegetables (Asian watercress, plain cabbage, choy sum, carrots & crunchy bean sprouts)
100g of fried tofu
50g of fried tempe
4 boiled eggs
A few sliced cucumbers to garnish
1 jar of Bali In A Jar Satay Sauce
1 litre of water to blanch your vegetables
- Boil water in a deep cooking pot. Blanch your vegetables for around 2-3 minutes and then drain.
- Re-use the pot to heat up your sauce. Pour the whole contents of a Bali In A Jar Satay Sauce bottle into the pot, add a little water and stir through on low flame for a few minutes.
- Arrange your blanched vegetables on a serving plate (make sure they look interesting and colourful) and decorate with sliced fried tofu, tempe and sliced cucumbers.
- Pour warm satay sauce on your vegetable arrangement or leave the sauce on the side in a small sauce bowl.
Serve with prawn crackers and steamed rice on the side.