All Good Recipes - Cook delicious culinary delights meals for your family and friends in your own kitchen!

Cook delicious culinary delights meals for your family and friends in your own kitchen!
Eat restaurant quality food at home every night at your own dinner table!
Browse or search for your favorite recipes right here.

ABCDEFGHIJKLMNOPQRSTUVWXYZ123456789



Vegetable Salad(Sayur Pecal)



* Exported from MasterCook Buster *

Vegetable Salad (Sayur Pecal)

Recipe By : www.globalgourmet.com
Serving Size : 6 Preparation Time :
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound chinese long beans -- cut
into two inch lengths
2 medium potatoes
14 ounces firm tofu
cooking oil -- for deep frying
***DRESSING***
2 tablespoons tamarind pulp
1 cup hot water
5 shallots; walnut-sized
2 fresh red or green
jalapeno chilies -- seeded
1 teaspoon dried shrimp paste; blachan
1/4 cup cold water
2 tablespoons cooking oil
2 tablespoons packed brown sugar
1 tablespoon soy sauce
1/4 cup roasted peanuts -- finely chopped
***ADDITIONS***
3 hard-cooked eggs -- shelled
and cut into quarters
1/4 cup bean sprouts
1 small red bell pepper -- cut
into diamond-shaped pieces
1/4 english cucumber -- quartered
lenghtwise and cut
crosswise into half-inch pieces

1. Cook beans in boiling water until tender-crisp, 4 to 5 minutes. Boil
potatoes until tender, then cut into 3/4 inch cubes.

2. Drain tofu; cut into 3/4 inch cubes. Place between paper towels and
gently press out excess water.

3. In a wok, heat oil for deep-frying to 350*. Add tofu and deep-fry,
turning once, until golden on all sides, 3 to 4 minutes. Remove from oil
and drain on paper towels.

4. Soak tamarind pulp in hot water for 15 minutes. Mash pulp and separate
fibers and seeds with a fork. Pour into a strainer over a bowl; force the
pulp through and press out liquid. Scrape off pulp on underside of
strainer. Discard seeds and fibers.

5. In a blender, process shallots, chilies, dried shrimp paste, and cold
water until smooth.

cooking: 1.Place a wide frying pan over medium-low heat until hot. Add oil,
swirling to coat sides. Add shallot mixture and cook, stirring, until
fragrant, 6 to 8 minutes. Add brown sugar, soy sauce, and tamarind water;
simmer for 2 minutes. Add peanuts and simmer for 2 minutes longer. Pour
dressing into bowl and let cool.

2. Arrange beans, potatoes, tofu, eggs, bean sprouts, bell pepper, and
cucumber in separate piles on a serving platter. Serve dressing alongside.

http://www.globalgourmet.com/destinations/china/mincpoul.html

kitpath@earthlink.net
- - - - - - - - - - - - - - - - - -



Recipes provided by All Good Recipes are property and copyright of their owners.

All Good Lyrics  |  All Good Tabs  |  Partner Sites

© 2024 All Good Recipes. All Rights Reserved.
www.all-good-recipes.com