Genuine Indonesian salad with peanut sauce
Ingredients
Salad:
1 Block Tofu
1 cucumber
150 gram haricot verts
100 gram Sprouts
1 Hand leaf celery
1 Teaspoon sambal
4 tablespoons Seroendeng
6 tablespoons soy sauce
Splash of vegetable oil
Evt. Crackers
Peanut sauce:
200gram unsalted peanuts
Juice 1 lime
1 Dice Trassie (Toko)
1 Garlic Toe
1 teaspoon sambal
4 tablespoons soy sauce
Pinch of salt
Instructions
Salad:
Cut the tofu into cubes and let a fifteen minutes manning in the soy with sambal.
Cook the haricots Verts 5 minutes in boiling water with some salt.
Put the sprouts ready in a strainer. Pour the haricots Verts into it, now the sprouts is also immediately cooked.
Peel the cucumber, cut lengthwise and then in half slices.
Arrange all the vegetables on a large schhaal.
Leave a large layer of oil in a wok or frying pan very hot and fry/fry the cubes of tofu on high heat, all recreating golden brown.
Drain on kitchen paper and divide over the salad.
Peanut sauce:
Roast the peanuts all about five minutes in dry frying pan.
Let cool and then grind together with the Trassie, garlic, sambal and salt in the kitchen machine or with the rod mixer.
Add lime juice, soy and 1 a 2 cups of water, as much as needed for a nice smooth sauce.
Chop the celery leaves coarsely and sprinkle over it, along with some seroendeng.
Ingredients
Salad:
1 Block Tofu
1 cucumber
150 gram haricot verts
100 gram Sprouts
1 Hand leaf celery
1 Teaspoon sambal
4 tablespoons Seroendeng
6 tablespoons soy sauce
Splash of vegetable oil
Evt. Crackers
Peanut sauce:
200gram unsalted peanuts
Juice 1 lime
1 Dice Trassie (Toko)
1 Garlic Toe
1 teaspoon sambal
4 tablespoons soy sauce
Pinch of salt
Instructions
Salad:
Cut the tofu into cubes and let a fifteen minutes manning in the soy with sambal.
Cook the haricots Verts 5 minutes in boiling water with some salt.
Put the sprouts ready in a strainer. Pour the haricots Verts into it, now the sprouts is also immediately cooked.
Peel the cucumber, cut lengthwise and then in half slices.
Arrange all the vegetables on a large schhaal.
Leave a large layer of oil in a wok or frying pan very hot and fry/fry the cubes of tofu on high heat, all recreating golden brown.
Drain on kitchen paper and divide over the salad.
Peanut sauce:
Roast the peanuts all about five minutes in dry frying pan.
Let cool and then grind together with the Trassie, garlic, sambal and salt in the kitchen machine or with the rod mixer.
Add lime juice, soy and 1 a 2 cups of water, as much as needed for a nice smooth sauce.
Chop the celery leaves coarsely and sprinkle over it, along with some seroendeng.