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.

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Nasi Goreng (Indonesian Fried Rice recipe)

Ingredients

300 grams of quick cooking rice
300 grams chicken breast (we always bake a few slices Bacon finely cut)
Freshly ground white pepper
4 shallots or 2 medium onions
2-3 garlic cloves
1 teaspoon shrimp paste
2-3 teaspoons sambal oelek
4 tablespoons sunflower oil
5 tablespoons sweet soy sauce
4 tablespoons chicken stock
3-4 up peteh beans freezer or jar
One and a half teaspoon of coriander
2 teaspoons cumin powder
1 tsp lemon grass powder
Snuf laos powder
4 beaten eggs in 2 tablespoons oil, baked and cut into strips
100 grams of cooked ham, cut into strips
4 bags sate (or freshly made)
Prawn crackers of your choice

Instructions

Cook the rice according to the instructions on the Pack. let it cool completely. (Cook him preferably a day in advance)

Cut the chicken breast into thin slices and sprinkle the slices with some black pepper.
Peel the shallots and garlic cloves and slice them fine.

Mix the sambal trasi and pass through it. heated in a wadjang
Or casserole 3 tablespoons oil and cook the onions and garlic to spicy.

Add the chicken strips and cook them, until the meat is discolored.
Add the soy sauce, broth and finely cut up peteh beans and stir through.

Let simmer covered about 3 minutes until the chicken is tender.
Scoop now the cold rice and let everything 5 minutes soft bins.

Season with ground cumin, coriander, Lemongrass and laos.
Cut the ham into very thin strips.

Add the ham and eggs.
Serve with the fried rice satay, prawn crackers, and possibly pickles, and sautéed onions.

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