1 lg. sweet red pepper
2 cloves garlic, peeled and diced
2 tbsp. dark brown sugar
4 bouillon cubes
1 1/2 c. water
1 (8 oz.) jar peanut butter
Vegetables (see below)

Blend red pepper with garlic cloves making a paste. Add sugar and set aside. Dissolve bouillon cubes in water; add to peanut butter to make a creamy paste and cook a short while.

VEGETABLES:

Cabbage, bean sprouts, spinach, beans, broccoli, and carrots may be used in any combination desired. Wash and cut in small pieces and boil or steam 5 minutes and drain.

Make a layer of vegetables, then cooked egg, tofu and lastly, pour sauce on top. Place crackers around and serve as a main meal.

Variation: Have ready, hard cooked egg, tofu cut small and fried, cooked prawn (or fish) and small shrimp crackers or other crackers.

Make layers in a serving dish. First the vegetables (above) then sliced cooked egg, tofu, seafood, and then sauce. Serve with crackers.

In place of sweet pepper, 1 teaspoon Sambal Oelic, a hot pepper mixture, may be substituted.