Ingredients
You’ll need
- Mamam's Sate BBQ Sauce
- Boiled water spinach (kangkung)
- Boiled long beans
- Boiled bean sprouts
- Boiled cabbage
- Fried or boiled tofu
- Fried tempeh
- Hard‑boiled eggs
- Boiled potatoes
- Fresh cucumber
- Rice cake (lontong) or plain white rice
Add‑ons
- Fried shallots
Steps
- Wash and cut the vegetables: water spinach, long beans, cabbage, bean sprouts, and cucumber.
- Blanch the water spinach, long beans, cabbage, and bean sprouts in boiling water for 1–2 minutes each. Drain well so they stay bright and slightly crunchy.
- Boil the potatoes and eggs until cooked. Peel and slice.
- Fry the tempeh until golden brown; set aside.
- Prepare the tofu — deep‑fry, pan‑fry, or leave plain (fried is more common).
- If using lontong (rice cake) or ketupat, cut into bite‑sized cubes. If using white rice, keep it warm.
- Assemble: on a large plate, arrange a portion of each boiled vegetable, cucumber slices, potato, tempeh, tofu, and egg. Add rice cake/ketupat or a scoop of white rice on the side.
- Warm Mamam's Sate BBQ Sauce gently in a small pan (add a splash of water if needed). Pour generously over the salad.
- Sprinkle with fried shallots and serve immediately.