Lontong-Style Rice Cakes with Peanut Satay Sauce

Ingredients

• 300 g Cooked rice cakes (lontong-style), sliced
• 1 small (about 150 g) Cucumber, thinly sliced
• 3 tbsp (about 45 g) Creamy peanut butter
• 1 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tsp Tamarind paste (or lime juice)(optional)
• 1 clove Garlic, minced
• 1 tsp Ginger, grated
• 3 tbsp Water (to thin sauce)
• 1 tsp Vegetable oil
• 1 pinch Salt(optional)
• 1 pinch Chili flakes (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Slice the cooked rice cakes and thinly slice the cucumber. Mince the garlic and grate the ginger.

2. 2

   Cook (10 minutes): Heat the vegetable oil in a small pan over medium heat. Sauté garlic and ginger for 30–60 seconds until fragrant.

3. 3

   Cook (5 minutes): Stir in peanut butter, soy sauce, brown sugar, and tamarind paste (or lime juice). Add water a little at a time, simmering and stirring until smooth and pourable (about 3–5 minutes). Taste and adjust with a pinch of salt or chili flakes if desired.

4. 4

   Serve (within the cook time): Warm the rice cake slices briefly in the pan or microwave (about 1–2 minutes), then plate with cucumber and spoon the satay-style peanut sauce over the top.