What you need:
6 hard-boiled eggs 4 Lebanese cucumbers
4 large potatoes
250 g pressed bean curd
oil, for frying
2 large carrots, cut into strips
250 g tender green beans
3 cups broccoli florets
SIMPLE SATAY SAUCE
I1/2 cups crunchy peanut butter 2 tablespoons soy sauce
1 tablespoon samba 1 olek
2 teaspoons garlic powder 2 teaspoons onion powder 2 tablespoons brown sugar
1 teaspoon shrimp sauce (optional)
1/2 cup canned coconut milk
extra 1/2 cup water, for
thinning
1 Halve hard-boiled eggs, slice cucumbers lengthways, peel and slice potatoes. Cook potatoes until just tender. Arrange on a large serving platter.
2 Cut bean curd into 3 cm cubes, deep-fry until golden brown and drain on absorbent paper. Allow to cool and place on serving platter.
3 Blanch carrots, green beans and broccoli florets in boiling water until just tender. Drain well and cool before placing on the serving platter.
4 Heat peanut butter in a small pan with the remaining ingredients, using the water to thin if required. Serve in a small bowl with the prepared vegetables.
Note: Shrimp sauce is a pungent condiment that is available at all Asian grocers and gourmet food stores. Anchovy sauce can be used as an alternative. Sambal olek is a fiery chilli condiment made from red chillies and vinegar. If unavailable use a small fresh chilli, finely chopped.