Cook or steam each vegetable separately until crisp-tender.Drain vegetables and keep to one side in separate bowls, reserving stock for peanut sauce.Peel and quarter:4 eggs, hard-cookedSlice:2 medium cucumbers6 to 10 radishesPeanut sauce:Saute in 3 tablespoons oil: 1/2 cup onions, finely chopped 2 cloves garlic, mincedWhen onions are soft and translucent, reduce heat and add:
(Note: Indonesians use a sweet soy sauce. If you cannot find it, use regular and add brown sugar as directed.)Simmer 15 minutes. Adjust seasonings to taste.Group vegetables attractively on a large platter around a bowl of peanut sauce. Be sure to arrange with attention to color. Garnish with eggs, radishes and cucumbers. Serve with hot rice. To eat, each person takes a serving of rice, tops it with vegetables and ladles peanut sauce over the top.Options: For a more authentic sauce, substitute coconut milk for part of stock. Add shelled and deveined shrimp, steamed to the platter.Recipe from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald Press, 1991, p. 135.