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 Peanut Sauce
1 litre of water to blanch your vegetables
Cooking Method:
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 Peanut 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.
