With another full weekend of insatiably hot and humid temperatures, a cold salad really hit the spot. Plus I figured out how to make my own satay sauce after buying some kecap manis (think treacle mixed with soy sauce). Definitely give this one a go – the veggies were so delicious with the accompanying sauce and it didn’t require elevating my kitchen temperature to yield a satisfying meal. This can be made vegan by swapping out chicken for tempeh or tofu.

Serves 4

Ingredients:

2 eggs

2 cups cleaned green beans

4 medium waxy potatoes

1 cup chopped tomatoes

2 medium cucumbers slices

2 cups bean sprouts

2 cups shredded chicken or tempeh

1 cup peanuts

2 tablespoons kecap manis – or soy sauce

1 tablespoon sugar

2 garlic cloves

2-3 green onions white parts only

1 tsp sea salt

Directions:

Bring 2 L water to boil and salt with 2 tablespoons sea salt. Add cubed potatoes and cook until soft. Remove from water with a strainer being careful to keep water. Add green beans and eggs to boiling water. While cooking chop tomatoes and cucumbers. Arrange on a platter with bean sprouts. Remove green beans from water when tender and egg when hard boiled (about 12 minutes). Cut egg when cool into halves.

Make the satay sauce by adding peanuts, kecap manis, sugar, salt, green onions and garlic to a mixer. Add 1/3 cup water and blend until smooth. Add contents to a saucepan and cook on low heat to integrate the flavours – make sure to stir satay sauce constantly, adjusting water if needed to ensure the sauce does not burn.

Arrange remaining vegetables and eggs on platter with completed satay sauce. Enjoy!