Goedangan Suriname Salad Food

GOEDANGAN -- SURINAME SALAD

Steps:

• Make the dressing: Whisk together the coconut cream and yogurt.
• Stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt.
• Chill until ready to serve.
• Slice the cabbage into thin strips.
• Prepare a large bowl of ice water.
• Bring a pot of salted water to a boil.
• Add the cabbage and the bean sprouts to the boiling water and cook very briefly, for about 2 minutes.
• Drain cabbage and dump into ice water.
• Bring another pot of salted water to a boil.
• Add the green beans and cook until crisp-tender, about 5 minutes.
• Drain green beans and add to the bowl of ice water.
• Drain cooked vegetables into a colander.
• Arrange vegetables on a platter with slices of hard boiled egg and cucumber slices.
• Drizzle with coconut dressing, and serve extra dressing on the side.

GOEDANGAN - SURINAME SALAD

Steps:

• Make the dressing: Whisk together the coconut cream and yogurt. Stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt. Chill until ready to serve.
• Slice the cabbage into thin strips.
• Prepare a large bowl of ice water. Bring a pot of salted water to a boil.
• Add the cabbage and the bean sprouts to the boiling water and cook very briefly, for about 2 minutes.
• Drain cabbage and dump into ice water.
• Bring another pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes. Drain green beans and add to the bowl of ice water.
• Drain cooked vegetables into a colander.
• Arrange vegetables on a platter with slices of hard boiled egg and cucumber slices. Drizzle with coconut dressing, and serve extra dressing on the side.

INDONESIA INSPIRED SALAD DRESSING

Steps:

• Mix all the ingredients (without the peanuts for the topping) with the food processor.
• Use as dressing and top with the crushed peanuts left.

SWEET SOUR OXTAIL FROM INDONESIA

Steps:

• In slow cooker, add water and oxtails,simmer until meat is tender.
• In a large pan, add oil then saute onion and garlic.
• Combine all other ingredients except the oxtails.
• Mix well and then add the oxtails.
• Cook with low heat, stirring occasionally.
• Simmer until thick.

MALAYSIAN GADO GADO (VEGETABLE SALAD WITH PEANUT SAUCE)

Steps:

• Skin the potatoes and dice. Parboil green beans and cut in 1" lengths. Slice cabbage in small squares. Bring to boil(don't overcook),you just want this crisp tender. Fry tofu cubes in hot oil to crisp. Julienne cucumber. Slice eggs into quarters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce.
• To make Peanut Sauce:.
• Saute chopped onion in oil. Add chile powder, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.

GADO GADO: INDONESIAN SALAD

Steps:

• Bring the water to a boil; add salt, cabbage, bean sprouts, and green beans.
• Boil vegetables for 5 minutes; drain.
• Boil potatoes in a separate pot until tender then peel them.
• Cut potatoes, eggs and cucumber into slices.
• Heat peanut sauce on low heat.
• Arrange the green vegetables on a very large platter.
• Cover them with the sliced potatoes, eggs and cucumbers.
• Pour the peanut sauce over the entire platter and serve.
• Serving Ideas : Serve with white rice and a meat dish.
• NOTES : The peanut sauce may be made by hand or bought.
• We put the Gado Gado in a large casserole dish.