Recipe for cooking indonesian salad

Recipes from Southeast Asia :: Southeast Asian Salads, Dressing and Sauces

Coconut-Peanut Dressing
1 c. bean sprouts
1 c. shredded cabbage
4 oz. bean curd (tofu), drained and cut into 1-in. pieces
2 Tbsp. peanut oil or canola (or other vegetable) oil
1 c. sliced cooked potatoes
1 c. cooked cut green beans
1 c. cooked sliced carrots
1 med. cucumber, sliced
2 hardboiled eggs, peeled and slice 

Prepare Coconut-Peanut Dressing. Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 mins. Drain.

Cook bean cured in oil in 10-in. skillet over med. heat, turning pieces gently, until light brown. Remove with slotted spoon; drain. Cook potatoes in same skillet until light brown; drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour dressing over salad. Yields 6 to 8 servings.

Coconut-Peanut Dressing
1/2 c. flaked coconut
1 c. hot water
1 small onion, chopped
1 clove garlic, minced
1 1/2 tsp. ghee or peanut oil
2/3 c. peanut butter
1/2 c. water
1 Tbsp. sugar
1/2 tsp. salt
1/4 to 1/2 tsp. chili powder
1/8 tsp. ground ginger

Place coconut in blender container; add 1 c. water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 mins. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered or without a lid, stirring occasionally, until slightly thickened, about 3 mins.

Serve warm.