ASIAN FOOD

INDONESIAN VEGETABLES SALAD

GADO - GADO. Chef ala Meilinda

Indonesian Vegetable Salad /Gado-Gado. Chef ala Meilinda

Sauce: ( Prepare first)

1 medium onion, minced, 2 gloves garlic, minced

5 oz roasted peanut, crushed

2 teaspoons brown sugar/palm sugar

2 teaspoons chili powder

1/2 teaspoon salt

1 teaspoons tamarind

3 bay leaves (optional)

3 tablespoons vegetable oil

3/4 cup thick coconut milk

1 fresh red chili, chopped

Fry all ingredients from onion to bay leaves in the coconut or vegetables oil for 5 minutes, stirring frequently. Add coconut milk and simmer until sauce is thick and aromatic.  Add chili and leave to cool.

SALAD

2 small carrots

2 medium potatoes

100 g cabbage, shredded

155 g green beans, sliced

250 g bean shoots

2 medium tomatoes

5 hard boiled eggs

1 small cucumber

Freshly prawn crackers/kerupuk (optional, if you want)

Scrape carrots and slice thinly, or grate. Peel potatoes and cut into 1 cm dice or thin slices. Drop into boiling, slightly salted water and cook for 10 minutes. Add carrots and cook for 1 more minutes. Drain and set aside. Saute cabbage and beans in very little oil and water until partially cooked but still crisp. Put bean shoots in a strainer and pour on boiling water, or steep in pot of boiling water for 2 minutes to soften. Drain wash lettuce dry carefully. Line a wide plate with the lettuce, top with carrot and potato pieces, then add beans and cabbage. Stack beanshoots on top. Cut tomatoes into thin wedges. Peel and slice cucumber and egg slices attractively around the edge of the salad. Pour sauce, decorate with freshly prawn cracker, or onion flakes if you like. Gado-Gado matching with Fried yellow curry chicken wings.Bon Apatite, Mari makan :)

Gado-Gado with Fried yellow chicken wings ehhm .. enak, yum