In this Indonesion dish, assorted vegetables and other morsels are served alongside a peanut dipping sauce.
I have included some of the most traditional ingredients in this recipe, but feel free to omit or add your own tidbits according to your own tastes.
Serve this appetizer on a large platter at a party and your guests can graze casually throughout the evening.
Or, you can cook up some rice noodles and top them with the vegetables and sauce to turn it into a complete meal.
The peanut sauce in this recipe is not sweet like Thai peanut sauces typically are.
It is savory and spicy and an absolute treat on a hot summer evening.
Curried Rice Salad
Spicy Grilled Shrimp with Soy Dipping Sauce
Chunks of Fresh Pineapple
1/3 pound green beans
1 large head of broccoli
6 to 8 baby red potatoes
an 8 ounce can of baby corn
4 hard boiled eggs
1/2 cup chunky peanut butter
1/2 to 3/4 cup pineapple juice
2 tablespoons soy sauce
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Bring a few cups of water to a boil in a large pot and place a steamer basket or fitted steamer attachment over it.
Trim the green beans and broccoli into bite-sized pieces.
Steam the green beans and broccoli for a few minutes only (until the vegetables are just tender but keep their nice, bright green color.)
Place the vegetables in a bowl of ice water to stop further cooking.
Drain and set aside.
Cut the potatoes into bite-sized pieces (halves or quarters depending on their size) and steam until they are tender (about 10 minutes.)
Set the potatoes aside to cool.
The other vegetables in this dish will be left uncooked.
Cut the cucumber in half lengthwise and scoop out the seeds.
Cut each half into long "matchstick" style pieces.
Peel the carrots and cut the same as for the cucumber.
Drain the baby corn and peel and quarter the hard boiled eggs.
At this point, you can arrange the steamed and raw vegetables, and the hard boiled eggs nicely on a large platter and keep cool in the refrigerator until ready to serve.
Combine the peanut butter, 1/2 cup of the pineapple juice, soy sauce, paprika, cayenne pepper, garlic powder, and several drops of sesame oil in a mixing bowl.
Blend thoroughly with a whisk.
Slowly add more pineapple juice (up to 1/4 cup more) until you achieve a nice and creamy consistency.
Taste and add more spices if you like it really spicy.
Serve the sauce in an attractive bowl alongside the vegetable platter.
Makes 8 to 10 servings