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INGREDIENTS: (1 very
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
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