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Indonesian Vegetable Salad
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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Prepare the water spinach by removing the tough stems and any discoloured leaves and rinse well. Blanch for 5 seconds. Remove and immerse in ice cold water to stop the cooking process. When cool, make bundles with one or two stalks, depending on the size and tie up the bundles with pieces of stem. Place the bundles and the remaining vegetables in a deep serving dish.
To prepare the Dressing, soak the tamarind in water, then mash and strain, discarding the solids. Blend the chillies and sambal belachan with the tamarind juice until smooth. Stir in the palm sugar syrup, galangal, wild ginger flower, salt, shallots, garlic and peanuts.
Place all the vegetables in a large serving bowl and pour the Dressing over them. Serve with rice.
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