BM # 62
Week :4 , Day: 3
For Day 3 under salads I have a Indonesian salad. This is a salad that I had bookmarked while we went Around the World cooking International cuisine.The salad has a nice flavor which is a blend of sweet, sour, spicy and very very nutty. It is a filling salad and should be served chilled.
Before I get to the salad recipe, let me remind you that we are heading for a month long marathon in April. We shall be cooking Regional Dishes , so do come back and check our special dishes.
Gado Gado Indonesian Salad
1/4 cup carrots, cut into match sticks
1/4 cup French beans, cut into two, blanched
1/4 cup cabbage, shredded
1/2 cup bean sprouts
1 tsp oil
3-4 cloves garlic
1 small onion, finely chopped
1/2 cup peanuts
1 tbsp brown sugar
1/2 tsp chilly powder
Juice of 1 lemon
Salt to taste
Add garlic and onions and sauté for a minute.
Add chilly powder and brown sugar.
Immediately add 1/4 cup water and let boil.
Add the roasted peanuts .
Blend to a fine paste, adding salt and lemon juice.
Check for the right balance of sweet and sourness in the dressing.
Preparing the Salad
The salad can be served in two styles
1. You mix all ingredients and pour dressing on top.
Mix well to coat the veggies with the dressing.
2.You place all veggies separately in a platter.
Place the dressing on side, pour on top and serve.
I do not like raw bean sprouts, so I always boil them till tender, but if you wish you could use them raw .
Blanched broccoli, cauliflower flowerets could also be added.
Some people like cucumber batons.