K D Langs Indonesian Salad With Spicy Peanut Dressing Food

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



K.D. Lang's Indonesian Salad With Spicy Peanut Dressing image

Make and share this K.D. Lang's Indonesian Salad With Spicy Peanut Dressing recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
salt
1 lb firm tofu, patted dry and cut into 1/4-inch cubes
2 small potatoes, boiled and cut into bite-sized wedges
1/2 lb fresh spinach, cleaned,steamed,and chopped
1/2 head green cabbage, shredded and lightly steamed
1/2 lb mung bean sprouts, washed thoroughly
4 cloves garlic
1/4 cup roasted peanuts
5 teaspoons soy sauce or 5 teaspoons tamari
3 tablespoons lime juice or 3 tablespoons lemon juice
4 teaspoons brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons water

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.

Nutrition Facts : Calories 269.9, Fat 15, SaturatedFat 2.3, Sodium 416.2, Carbohydrate 25.7, Fiber 6.1, Sugar 8.9, Protein 13.6

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING



Noodle Salad with Spicy Peanut Butter Dressing image

Provided by Juli Tsuchiya-Waldron

Categories     Salad     Ginger     Nut     Pasta     Side     Quick & Easy     Peanut     Winter     Poker/Game Night     Bon Appétit     Japan     Dairy Free     Tree Nut Free     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 14

6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup low-salt chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon cayenne pepper
8 ounces linguine
1 large orange bell pepper, cut into matchstick-size strips
1/2 cup chopped green onions
5 large lettuce leaves
1/4 cup chopped fresh cilantro
1/4 cup chopped salted peanuts

Steps:

  • Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

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



Gado-Gado (Indonesian Veggie Salad in a Spicy Peanut Dressing image

This is the most famous salad the land of Indonesia offers. It has an interesting combo of textures and falvours since it comes both raw and cooked veggies that are served with a spicy peanut sauce. It may be served hot in winter or at room temperature in summer. It makes a perfect light lunch on its own or a full meal when combined with Vegetarian Nasi Goreng (Indonesian fried rice) and other side dishes. I got this recipe from the Food column by Anjali Vellody, Weekend magazine.

Provided by Charishma_Ramchanda

Categories     Indonesian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

100 g bean sprouts
100 g cabbage, washed and shredded
100 g bean curd, cut into 1 inch pieces
2 tablespoons peanut oil or 2 tablespoons vegetable oil
100 g potatoes, cooked, peeled and sliced
100 g green beans, blanched
100 g carrots, washed, sliced and blanched
100 g cucumbers, washed and sliced (with the peel on)
100 g flaked coconut (fresh or desiccated)
1 cup hot water
1 onion, peeled, washed and finely chopped
1 garlic clove, peeled, washed and finely chopped
1 1/2 teaspoons peanut oil
100 g peanut butter
1/2 cup water
1 tablespoon sugar
salt
1/2 teaspoon red chili powder
1/8 teaspoon ground ginger

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!

Nutrition Facts : Calories 443.4, Fat 30.6, SaturatedFat 11.4, Sodium 218.3, Carbohydrate 36.9, Fiber 6.7, Sugar 21.9, Protein 12.1

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