Indonesian Salad With Peanut Dressing Food

GADO GADO SALAD

Steps:

• Heat the oil in a large frying pan or wok and boil a small saucepan of water. Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate. Add the potatoes to the frying pan and cook for a few mins until they are warmed through and starting to crisp, then tip onto the same plate and set aside to cool.
• Add the eggs to the boiling water and cook for 7 mins, then plunge them straight into cold water. Fill the saucepan with fresh water, bring to the boil and add the beans. Cook for 2-3 mins until just tender. Drain and run under cold water until cool.
• To make the peanut dressing, put the peanut butter and kecap manis in a bowl and mash together with a fork until smooth and combined. Whisk in the remaining ingredients.
• Put the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrot and coriander in a large bowl or arrange on a platter. Drizzle over half the dressing, reserving the rest for people to help themselves. Break the prawn crackers in your hands and scatter over. Peel and quarter the eggs, and serve on top with the crispy onions. Toss together just before serving.

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!

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.

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.