Saga-saga Mentu

Ingredients:
2 each carrots finely
2 medium potatoes sliced
1 cup cabbage shredded
2 cups bean sprouts
1 tablespoon vegetable oil
1 cup tofu cut in 1 inch cubes
1 cup cucumber sliced
2 medium tomatoes sliced
1 each scallions, spring or green onions
Sauce / kuah sate
1 tablespoon vegetable oil
1 each garlic clove crushed
1 small onion grated
1 each green chili pepper finely chopped
1/2 cup peanut butter crunchy
1 teaspoon lemon juice or vinegar
1/2 cup coconut creamed
1/2 cup water
1 x salt
Directions
Steam or parboil the carrots and potato slices for 5 minutes.
Then cook the cabbage, bean sprouts and cucumber for 1-2
minutes.
Drain the vegetables and leave them to cool.
If using tofu, heat 1 Tbsp oil in wok or pan and cook it for 3-5
minutes, turning from time to time until it is golden all over.
Now arrange the steamed vegetables in layers on fat platter,
potatoes, then bean sprouts, carrots and cucumber.
Put the tomatoes and tofu on top.

For the sauce, heat the oil in a wok or large pan.
Stir fry the garlic, onion, and chili for 2-3 minutes.
Add the peanut butter, lemon juice or vinegar and coconut milk
and simmer for 2-3 minutes.
The sauce should be thick but pourable so add more lemon
juice/coconut milk if necessary.
To serve, pour the hot sauce over the vegetables and garnish
with scallion, onion slices.