September 23, 2008
Ingredients
- medium-sized can pineapple chunks
- riped papaya, peeled and chopped
- green apples, peeled and chopped
- small cucumber, peeled and sliced
- unripe mango, sliced
- jicama (bengkuang), sliced
- 100 g fried/roasted peanuts
- 200 g brown sugar
- 3 tbsp fried garlic
- 2 tbsp tamarind juice
- bird eye's chilies ( as many as you like)
- 1/4 tsp dried shrimp paste
- salt as desired
- water
direction:
- Add brown sugar, add a small amount of water at the time and increase until reaching the desired consistency.
- Add garlic and peanuts, until the process of doing (not the process of peanut soft, but some people might like the soft version). If the sauce is too thick, add water.
- Serve with sliced fruits
September 17, 2008
Gado Gado is traditionally Indonesian salad, mixed vegetables with peanut sauce dressing. They are sold widely in Indonesia and or can easily find a restaurant to a market seller. The flavor is sweet in the eastern part of Java and salted in western Java. The traditional way of doing Gado Gado millstone was used to prepare the peanut sauce. The peanut sauce poured on top of vegetables served before.
Lettuces
A small bunch of long beans
Young cabbage
1 cucumber
Tofu
100 gr soyabean cake
2 eggs
5 pieces of red chili pepper
5 pieces of small chili pepper (jalapeno or scotch bonnet)
3 pieces of shallots
100 gr peanuts
lemon
brown sugar and salt
Direction:
1. Fry an egg and soyabean cake
2. Cut into small pieces
3. Boil one egg and slice it
4. Boil young cabbage, long beans, and slice them
Peanut sauce:
1. Fry peanuts
2. Slice shallots, and brown with chili peppers
3. Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water.
(Use this sauce with satay as well)
September 16, 2008
Karedok is the Sundanese salad (another Bandung food). Not to be confused with the ubiquitous Gado-Gado (Indonesian salad with peanut dressing), Karedok is the Sundanese take on the salad with peanut dressing. The main difference is, vegetables in Gado-Gado is cooked, but in Karedok, is raw. Moreover, Karedok has more bite to it and definitely more spicy. Here is the original recipe:
ingredients:
Vegetables
* 100 g cucumber,
* 100 g bean sprouts
* 3 cabbage leaves
* 100 g string beans
* 25 g basil leaves
Sauce
* 2 red chilies
* 1 cloves garlic
* 5 small chilies
* 1/2 tsp kencur
* 200 g peanuts, roast
* 1 tbs tamarind juice
* 1 tbs palm sugar (or brown sugar)
* 1 tsp salt
* 1/2 tsp shrimp paste
* 1-2 tbs vinegar
* 150 cc hot water
Garnish
* fried emping chips or kerupuk
Directions:
1. Parboil beansprouts and string beans.
2. Slice cucumber, cut string beans into 3cm pieces, and chop cabbage leaves into
pieces.
3. Grind red chilies, garlic, small chilies, kencur, peanuts, palm sugar, salt shrimp
paste and vinegar in a blender.
4. Add tamarind juice and hot water into 3 and mix until smooth.
5. Mix all the vegetables and Serves with fried emping or krupuk on top.
