Indonesian Salad With Coconut Peanut Dressing Food

GADO-GADO (INDONESIAN VEGGIE SALAD IN A SPICY PEANUT DRESSING

Steps:

• Put the coconut in a blender.
• Add 1 cup of hot{not boiling} water.
• Cover and blend on high speed for about 1/2 a minute.
• Heat the oil in a 2 quart-sized saucepan.
• Toss in the onion and garlic.
• Stir-fry for 5 minutes.
• Stir in the remaining ingredients for the dressing and the blended coconut-water mixture.
• Bring to a boil, stirring continuosuly as you do so.
• Lower flame and allow the sauce to simmer, uncovered, stirring occasionally, until it thickens.
• This takes about 3 minutes.
• Now, start preparing the salad.
• In a bowl, put the cabbage and bean sprouts.
• Add enough boiling water over these veggies to cover'em.
• Let this stand for 2 minutes.
• Drain completely.
• In a pan, fry the bean curd in oil, over medium flame, turning the pieces over gently, until it is light brown in colour.
• Remove and drain on clean kitchen paper towels.
• Toss in the potatoes into the same skillet.
• Stir and cook until they turn light brownish in colour.
• On a beautiful silver platter, arrange the bean sprouts, cabbage and other veggies nicely.
• Pour the warm dressing over the salad or serve it separately as a dip- your choice!
• Enjoy!

K.D. LANG'S INDONESIAN SALAD WITH SPICY PEANUT DRESSING

Steps:

• Heat the oil and salt in a medium frying pan over medium heat.
• Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.
• Remove with a slotted spoon and drain on a paper towel.
• Arrange the tofu, potatoes, spinach, and cabbage on six separate plates.
• Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.
• If the dressing seems too thick, add another teaspoonful of water.
• Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.

INDONESIAN SALAD WITH PEANUT SAUCE

Steps:

• Mixed and delicated fried peanut, garlic, red onion, then boiled with lump sugar, bay leaf and coconut milk,cooked until coagulate.
• Serving: stack vegetables, and than put the peanut sauce in top vegetables.

INDONESIAN SALAD WITH PEANUT DRESSING

Steps:

• Cook the potatoes in a saucepan of boiling water for 15-20 minutes until tender. Remove with a slotted spoon and thickly slice into a large bowl. Keep the saucepan of water boiling.
• Add the carrot, French beans and cauliflower to the water, return to the boil and cook for 2 minutes or just until tender. Drain and refresh under cold running water, then drain well. Add to the potatoes with the cucumber and bean sprouts.
• To make the dressing, gently heat the sesame oil in a small saucepan. Add the garlic and cilli and cook for a few secnds, then remove from the heat. Stir in the peanut butter. Stir in the stock a little at a time. Add the remaining ingredients and mis together to make a thick creamy dressing.
• Divid the vegetables between 4 plates and arrange the eggs on top. Drizzle the dressing over the salad and serve immediately.

INDONESIAN VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)

Steps:

• Prepare the dressing: In a blender or food processor, blend the first 6 ingredients (garlic to roasted peanuts) until smooth. Add the water and coconut milk, blend again until smooth. Bring to a boil, lower heat and simmer 10 minutes. Allow to cool before using.
• Prepare the salad: Combine all the remaining ingredients (cucumber to eggs) in a large bowl. Pour the dressing over and serve.
• If you like, the salad ingredients can be set out separately rather than mixed altogether. The dressing can be served in individual bowls rather than poured over all.