Vegetables for Satay
BALINESE SATAY PARTY FOR 10 - 12
Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)
INGREDIENTS
3/4 pound Chinese long beans or regular beans, rinsed
2 1/2 cups matchstick-size strips carrots
2 1/2 cups matchstick-size strips cucumbers
1/2 pound bean sprouts, rinsed and drained
3 to 4 cups finely shredded cabbage
1 firm-ripe tomato (10 oz.), rinsed, cored, and cut into thin wedges
METHOD
1. In a 5- to 6-quart pan over high heat, bring about 2 1/2 quarts water to a boil. Trim ends off beans; cut beans into 3-inch lengths. Add beans to boiling water and cook until they are bright green and just tender to bite, 2 to 3 minutes. Drain and immerse in ice water until cool, about 2 minutes. Drain again.
2. Mound beans, carrots, cucumbers, sprouts, cabbage, and tomato on a platter.
PREP AND COOK TIME: Aboutt 45 minutes ??? NOTES: Up to 1 day ahead, arrange vegetables (except tomato) on platter, cover airtight, and chill. Season to taste with peanut sauce (recipe follows, or use a purchased peanut sauce) and serve with grilled foods. ??? MAKES: 10 to 12 servings
