In the raw with Indonesian salads<\/p>\n
JAKARTA (JP): Indonesians love their vegetables, both raw and
\ncooked. Their variety of dressings spice up even the most
\nfamiliar of greens.<\/p>\n
Urap<\/p>\n
A traditional salad of boiled vegetables tossed in grated
\ncoconut and spices.
\n * 100 g bean sprouts, roots removed
\n * 100 g young jackfruit
\n * 100 g kangkung (water spinach)
\n * 7 kecipir (asparagus beans)
\n * 1 labu siam (chayote)
\n * 5 long beans<\/p>\n
Dressing
\n * 4 red chilis, roasted
\n * 2 teaspoons salt
\n * some terasi (a condiment made from fermented<\/p>\n
shrimp paste), roasted
\n * 40 g palm sugar
\n * 1 1\/2 cm kencur (greater galingale)
\n * 1 teaspoon tamarind
\n * 1 small clove of garlic
\n * 1\/2 a coconut (the grated flesh)<\/p>\n
1. Clean the vegetables and cut into small pieces. Blanch the
\nbean sprouts in boiling water for a moment; remove and drain.
\n 2. Boil jackfruit until soft. Remove from heat.
\n 3. Add a teaspoon of salt to boiling water, add the spinach and
\ncover pan with lid. Boil for three minutes.
\n 4. Remove the spinach and drain. Boil more water, add the kecipir
\nbeans and cover firmly. Remove when cooked. Repeat same process
\nfor the chayote and long beans.
\n 5. Set the vegetables aside.
\n 6. For the dressing, grind spices finely, mix with grated coconut
\nand fry without oil until fragrant.
\n 7. Mix the vegetables and dressing until evenly covered.<\/p>\n
Raw Gado-gado<\/p>\n
A variation on the traditional dish of boiled vegetables in
\npeanut sauce.
\n * 100 gramsbokor lettuce, coarsely chopped
\n * 100 grams white cabbage, finely chopped
\n * 1 raw cucumber, quartered and finely chopped
\n * 1 green apple, quartered and finely chopped
\n * 1 boiled egg
\n * 1 slab of tofu, fried until half cooked
\n * 1 boiled potato
\n * 50 grams potato chips or emping crackers<\/p>\n
Dressing
\n * 1 clove of garlic, bruised
\n * 1.5 teaspoons red chilis, finely ground
\n * 2 tablespoons oil for sauteing
\n * 400 cc coconut milk
\n * 2 teaspoons salt
\n * 4 tablespoons white sugar
\n * 150 grams peanut butter
\n * 2 teaspoons vinegar<\/p>\n
1. For the dressing, saute the garlic and red chili on a high
\nflame until fragrant, then add coconut milk, salt and sugar.
\nBring coconut milk to the boil, remove from heat and add the
\npeanut butter and vinegar. Stir evenly and refrigerate.
\n 2. Arrange the slices of lettuce on a large plate, adding in
\nsequence the cabbage, cucumber and apple. Put the tofu and
\npotatoes on top and cover it in the dressing.
\n 3. Garnish with slices of egg and chips.<\/p>\n
* Do not slice the apple until a few minutes before serving or
\nelse the fruit will darken. Alternately, dab the fruit with lime
\njuice to retain its color, but clean with boiling water before
\nserving.<\/p>",
"url": "https:\/\/jawawa.id\/newsitem\/in-the-raw-with-indonesian-salads-1447893297",
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"sponsor": "Okusi Associates",
"sponsor_url": "https:\/\/okusiassociates.com"
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