Peanut Sauce

• 1 cup (260g) crunchy peanut butter
• 270ml can coconut milk
• 2 tbsp kecap manis
• 1 clove garlic, crushed
• 1-2 tsp sambal oelek
• 1 tsp salt
• 1 tbsp lime juice

Salad with boiled eggs

• 4 eggs
• 4 (250g) baby chat potatoes, halved
• 150g green beans, tailed
• 1 tbsp vegetable oil
• 200g firm tofu, cut into thick slices
• 1 cup (50g) bean sprouts
• 1 Lebanese cucumber, sliced diagonally
• ¼ small (250g) red cabbage, finely shaved
• 2 red radishes, thinly sliced
• Garnish with chopped peanuts and serve with lime wedges and prawn crackers (optional)

Peanut Sauce

1. Place peanut butter and coconut milk into a saucepan and heat over low heat until smooth and well combined. Stir in remaining ingredients and heat for 1 minute. Set aside to keep warm

Salad with boiled eggs

1. Place eggs in a large saucepan and just cover with water. Bring to a boil over high heat; once the water reaches a rolling boil cook for another 6 minutes. Use a slotted spoon to remove eggs. Plunge immediately into a bowl of ice-cold water or run under cold water until cool enough to handle. Peel and refrigerate
2. Place potatoes into same saucepan and add more water to cover. Cook for 15 min or until tender. In the last 3 minutes of cooking, add beans. Drain and refresh with cold water. Set aside
3. Heat half the oil in a non-stick frying pan over medium high heat. Pat dry tofu and cook 1 minute each side or until golden and crisp. Drain on paper towel
4. Arrange potatoes, green beans, tofu, sprouts, cucumber, red cabbage and radish onto a large platter. Drizzle over some of the peanut sauce and serve the remaining in a bowl
5. Garnish with chopped peanuts and serve with lime wedges and prawn crackers