This traditional Indonesian salad evokes memories of beach-side lunches in Bali, with its unusual combination of cool and spicy ingredients - great for summer entertaining.
- Place coconut milk, palm sugar and fish sauce in a shallow saucepan and bring to the boil. Reduce heat to medium, add the chicken and poach gently for 8 minutes. Set aside to cool for 15 minutes. When cool enough to handle, shred and set aside. Discard cooking liquid (or cool and refrigerate for up to 2 days to use in laksas or curries).
- To make satay sauce, heat oil in a pan over low heat and add onion. Pan-fry for 1 minute until just softened, then add garlic, chilli, peanut butter, kecap manis, lime juice and coconut milk. Cook over very low heat for 5 minutes, stirring constantly until well combined. Set aside to cool. (This can be made in advance. Keep, covered, until ready to serve.)
- Bring a saucepan of salted water to the boil and add noodles. Cook for 2 minutes, add beans and cook for 1 minute. Drain and refresh under cold water.
- Arrange chicken, noodles, vegetables, egg and lettuce on each plate. Drizzle with satay sauce and garnish with fried onions and peanuts.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set