Cucumber Salad Acar Ketimun Food

CUCUMBER SALAD (ACAR KETIMUN)

Cucumber Salad (Acar Ketimun) image

This is an Indonesian salad. I found the recipe in my Extending the Table cookbook, and since I have an explosion of cucumbers in my garden right now, I am trying every possible variation of cucumber salad! :) Chilling time is the cook time.

Provided by CraftScout

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 small cucumbers, cubed
1/2 medium onion, sliced
1/2 cup white vinegar
1 tablespoon oil
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 tablespoon sugar

Steps:

Mix all ingredients together. If you prefer a little heat, you can add slices of hot chili peppers to taste.
Chill and marinate at least 30 minutes before serving.

Nutrition Facts : Calories 71.9, Fat 3.6, SaturatedFat 0.5, Sodium 877.1, Carbohydrate 9, Fiber 1, Sugar 4.9, Protein 1.2

SATE DAGING (SOY AND GINGER BEEF SATAY)

Sate Daging (Soy and Ginger Beef Satay) image

For this sate, cubes of rib-eye, marinated in soy, garlic, ginger and sesame oil, get threaded onto skewers and quickly grilled.

Provided by Adapted from

Yield 2

Number Of Ingredients 18

Ingredients

1/4 cup soy sauce, preferably light
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon toasted sesame oil
1 (2-inch) piece ginger (about 1 ounce), peeled and grated
2 cloves garlic, crushed
1 teaspoon palm sugar or light brown sugar
1/2 teaspoon ground coriander
1 (14- to 16-ounce) rib-eye steak, cut into 1- to 1 1/2-inch cubes (may substitute the same weight of tempeh, cubed, or 8 to 12 ounces button or cremini mushrooms, halved)
Sunflower oil or another neutral oil, for the grill
Cooked white rice, for serving (optional)
1 tablespoon sunflower oil or another neutral oil
1 to 2 long red chiles, deseeded and finely chopped
1 clove garlic, crushed
1/4 cup unsweetened, unsalted smooth peanut butter
4 teaspoons kecap manis , or more to taste (may substitute with 2 teaspoons soy sauce and 2 teaspoons light brown sugar)
2 teaspoons tamarind paste (may substitute with 2 teaspoons lime juice and 2 teaspoons brown sugar)
1/8 teaspoon fine sea salt or table salt, or more to taste
1/4 cup water, plus more as needed

Steps:

1 Make the sate: In a large bowl or gallon-size resealable bag, combine the soy sauce, vinegar, sesame oil, ginger, garlic, sugar and coriander
2 Add the beef (or other protein or mushrooms) and toss until thoroughly coated
3 Marinate in the refrigerator for 10 to 45 minutes; if using meat, it may be marinated overnight
4 Make the sambal: In a small saucepan over medium heat, heat 1 tablespoon of sunflower oil
5 Add the chile and garlic and fry, stirring until softened, 3 to 4 minutes
6 In a small food processor, combine the peanut butter, kecap manis, tamarind paste, salt and cooked chiles and garlic
7 Pulse briefly, then add a splash of water to loosen the sauce and pulse again
8 Gradually add 1/4 cup of water and continue to pulse until the sauce is pourable
9 Taste, and season with additional salt or kecap manis, if desired
10 Cook the sate: If using a grill, lightly oil the grates with sunflower oil
11 Preheat the grill to 450 degrees
12 If using a charcoal grill, heat the coals until they smolder or cook skewers over indirect heat
13 Use a grill thermometer or the hand method: If you can hold your hand an inch from the grill for no longer than 3 seconds, the grill should be around 450 degrees
14 If using a grill pan, heat it on high just until it starts to smoke lightly
15 Thread 4 or 5 cubes of beef (or other protein or mushrooms) onto 6 skewers (see headnote)
16 Cook the skewers for 1 to 2 minutes on each side for medium, or until lightly charred and done to your liking
17 Drizzle some of the sambal over the skewers and serve with the acar (see related recipe), additional sambal, and rice on the side, if desired

Nutrition Facts : Calories 254 calories, Fat 11 g, Carbohydrate 6 g, Cholesterol 99 mg, Fiber 0 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 661 mg, Sugar 3 g

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