K.D. LANG'S INDONESIAN SALAD WITH SPICY PEANUT DRESSING
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
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
GADO-GADO (INDONESIAN VEGGIE SALAD IN A SPICY PEANUT DRESSING
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
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
INDONESIAN SALAD WITH COCONUT-PEANUT DRESSING
Steps:
- Salad: Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 mins. Drain. Place salad greens on a large flat serving plate. Top with cabbage, beans, bean sprouts, cucumber, potatoes and eggs, in that order. Pour dressing over all. Dressing: Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 secs. Heat oil in a 2-quart saucepan over med-high heat. Add onion and cook until tender, about 5 mins. Stir in coconut and remaining ingredients. Heat to boiling over med-high heat, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 mins. Serve warm.
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- Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
- Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
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