A national dish from the island of Java in Indonesia.

A mixture of blanched and raw vegetables with boiled eggs served with a peanut sauce.

The dish is served in all restaurants in Indonesia and considered as a whole meal or as before a main dish or after a main dish. 

Ingredients:  4 servings

200 g. cleaned cauliflower flowerets

200 g. green beans (the thin French variety)

200 g. carrots, peeled

200 g. small size squash

4 white cabbage leaves, cut to 3 cm. squares

2 medium size potatoes

2 cucumbers, sliced to rounds, or cut to sticks

2 boiled eggs

For sauce

2 tablespoons vegetable oil

1 medium size onion, finely chopped

2 garlic cloves, crushed

1 cup coconut milk (or mix ⅓ cup coconut powder with ¾ cup water)

3 teaspoons sugar

1 tablespoon lemon juice

3 tablespoons chunky peanut butter (available in jars)

Dash to ¼ teaspoon cayenne

½ teaspoon salt

1 tablespoon chopped coriander

For decoration (optional)

2 tablespoons unsalted peanuts, roughly chopped, grilled in the oven till golden or bought grilled

Coriander leaves

1. Cover potatoes with water and a little salt and bring to the boil.  Simmer till cooked, peel, cool, and cut into cubes.

2. Place a pan with water over heat with 1 teaspoon salt. When the water boils, add the cauliflower and blanch for one minute.  Drain, refresh in cold water and drain again.

3. Repeat the same procedure and blanch the green beans, carrots, and squash separately.  Slice vegetable according to desire.

4. Pour the sauce over the vegetables or serve on the side.  Garnish with chopped peanuts, if being used and coriander leaves.

5. Serve the vegetables and eggs at room temperature and the sauce either warm or at room temperature.

6. To prepare sauce:  Place vegetable oil in a small pan and when hot add the onions and cook over low heat till well cooked but not colored.  Add garlic and cook for few seconds more.

7. Add the rest of the ingredients except coriander and bring to the boil.  Lower heat and simmer for 5 minutes or till sauce thickens.  Remove from heat, add chopped coriander.

N.B:  Vegetables, eggs, and the sauce may be prepared a day before serving, cut eggs before serving. 

Keep covered in the refrigerator.  Warm the sauce slightly before serving.