*  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
                       lengthwise and cut
                       crosswise into half-inch pieces

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

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

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

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.

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

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