Asian food recipes : Salads Recipes - Indonesian Vegetable Salad

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Indonesian Vegetable Salad

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Indonesian Vegetable Salad

Serves : 4
Preparation time : 1 hour
Assembling time : 2 minutes

Ingredients :

100g water spinach (kangkong)
50g finely sliced cucumber
50g thinly sliced long beans
50g thinly sliced cabbage
50g shredded bangkuang (jicama)
50g finely sliced or grated carrot
50g cauliflower, cut florets

Dressing :
2 tablespoons tamarind pulp soaked in 250ml water
3 red finger-length chillies, deseeded and chopped
1/2 tablespoon sambal belachan
1 teaspoon palm sugar syrup
1 slce galangal
1 tablespoon chopped wild ginger flower
1/2 teaspoon salt
2 tablespoons fried shallots
1 tablespoons fried sliced garlic
225g crushed roasted peanuts

Method :

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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Last Updated: 30/9/08