Ingredients For the satay 1 garlic clove, chopped
1 - 2 tsp ginger
125 ml Evaporated coconut milk
1 tbsp crunchy peanut butter
1½ tsp Kecap Manis
300 g chicken breast, thinly sliced
½ garlic clove, extra, crushed
½ red capsicum
85 g snow peas, trimmed, halved if large
40 ml chicken stock
Brown rice, cooked
Coriander, to garnish (optional)
Spring onion, sliced, to garnish (optional)
For the tomato salad 1 shallot
A few spring onions, chopped
Method For the tomato salad
Chop the shallot or onion, finely.
Chop the tomatoes to the size of your choice, and add to the onions.
Add some salt and pepper, the spring onions, and just before serving add some olive oil and balsamic.
This salad will keep for days in the fridge
For the satay
Add a bit of olive oil to a saucepan and put on a medium heat. Add the ginger and garlic.
Cook, stirring for about 3 minutes.
Add in the evaporated milk and peanut butter.
Cook, stirring once again for 5 minutes or until the sauce starts to thicken.
Add in 1 tsp of Kecap Manis, and remove from the heat - cover to keep it warm.
Beat the eggs slightly.
Put a wok on a high heat and add a bit of oil. Add the egg - possibly in two lots depending on the size of your wok -and as it begins to set, lift the edges so that the uncooked egg runs underneath.
Cook for a minute or until just set. Turn and cook the other side for just a few seconds.
Take this out of the wok and keep aside.
Add a bit more oil in the wok and add the chicken.
Stir fry this for about 2 minutes and then put onto a plate.
Add the extra garlic to the wok and fry for a minute. Add the capsicum, corn and snow peas.
Stir fry for a minute, and add the stock.
Cook, stirring for about 5 minutes or until most of the liquid evaporates and the vegetables are starting to get tender, but not soft.
Stir the chicken back in and add some pepper and the left over half tsp of Kecap Manis.
Thinly slice the cooked egg.
Put the rice in the serving bowls or plate and top with the chicken mixture.
Top with the sliced egg.
Drizzle the sauce over this.
Top with the spring onions, and coriander, if using.