Pecel / Indonesian Vegetable Salad with Peanut Sauce

                          

 

 

 

 

 

食谱取自 ：indochine kitchen

Pecel / Indonesian Vegetable Salad with Peanut Sauce

花生酱材料：

小葱头  2粒
蒜头  2瓣
红辣椒  25g
指天椒  10g
疯柑叶  5片
南姜/沙姜  20g
亚三膏 10g
印尼虾酱  1g ( 我用
椰糖  120g
花生  300 g  （ 炸过）
盐  1茶匙
食油适量

 

蔬菜沙拉 ：
印尼米饼  100g  （ 我没放 ）
Tempeh  150g  ( 炸过，切片)
豆腐  150g  （ 炸过，切块 ）
芽菜  150 g （灼熟 ）
黄瓜  1条 （切小片）
长豆 150g （灼熟 ，切3cm 长）
蕃薯叶  150g （灼熟 ）
食油适量

 

做法 ：

1．烧热锅，放入适量的油，把花生炸至金黄色 。捣烂，备用。 ( 图1 )
                

~ 图1 / picture 1 ~

2．留少许油，爆香红辣椒，指天椒，小葱头和蒜头。( 图2 )

                 

~ 图2/ picture 2 ~

3．疯柑叶，盐，南姜和爆香的材料（2）用石臼磨烂 。 ( 图3 )

               

~ 图3 / picture 3 ~

 4．加入亚三膏，椰糖和印尼虾酱捣烂至幼滑，再加入花生。搅拌均匀。 ( 图4 )

           

 

                                              ~ 图4 / picture 4 ~

5．在一个碗里加入1杯温开水，以稀释1杯花生酱。倒在蔬菜上即可。( 图5 )

                             

~ 图5 / picture 5~

 

 

Recipe source : indochine kitchen

Pecel / Vegetable Salad with Peanut Sauce

Ingredients for Peanut Sauce :
2 shallots
1 garlic
25g red chilies
10g Thai bird's eye chili
5 kaffir lime leaves
20g kencur (or lesser galangal)
10g tamarind pulp
1g shrimp paste / terasi
120g gula merah ( palm sugar or gula melaka)
300g peanuts (deep-fried )
1 tsp salt
Oil for deep-frying

 

For Vegetable Salad :
100g red and white rice crackers, fried till fluffy  ( I omit it )
150g tempeh ( deep-fried and sliced thinly )
150g tofu ( deep-fried and cut into cubes )
150g beansprouts ( blanched )
1 cucumber ( quartered and sliced thinly )
150g long beans ( blanched and cut into 3cm length  )
150g cassava leaves  ( blanched )
Oil for deep-frying

 

Method :
1. Heat oil in a wok. Deep-fry peanuts till golden. Grind till coarse. Set aside.
(Picture 1 )
2. Deep-fry chillies, shallots and garlic till wilted, about 2 min . (Picture 2 )

 3. Combine kaffir lime leaves, salt, kencur, chilies, shallots and garlic in a mortar and pestle. Grind to coarse paste.   (Picture 3 )

4. Add tamarind pulp, palm sugar and shrimp paste in the mortar and pound till fine. Add the peanuts. Mix well . (Picture 4 )

5. To serve, add 1 cup of warm water to dilute 1 cup of peanut paste in a bowl. Pour on top of vegetables. (Picture 5 )

 

I am submitting this post o  Asian Food Fest : Indonesia ~ March 2014 , hosted by Alice from I Love . I Cook . I Bake.

                                

 

爱尔兰青葱马铃薯泥 ~ Irish champ

 

 

 

Irish Champ基本上是爱尔兰传统美食。大概做法是将马铃薯泥、青葱、奶油、牛奶、盐和胡椒混合在一起。

食谱取自　： allrecipes

( 我做了少许更改 ）

 

爱尔兰青葱马铃薯泥

 

材料：

马铃薯　 1kg  去皮，切半（或切丁）

鲜奶　　250ml

青葱　1棵 , 切碎

盐　 1/2茶匙

奶油　50g

黑胡椒粉适量

 

做法　：

1. 在锅里倒入适量的水，加入马铃薯。煮至熟。漏干水份 .
 

2. 热炒锅，倒入奶油和青葱粒。炒至软，然后加入鲜奶。

3. 马铃薯压成泥，加入牛奶混合料。最后加入盐和黑胡椒粉调味。可加入少许融化奶油增添风味。

 

Champ is a traditional Irish dish of mashed potatoes and scallions ( spring onion ) , mixed with milk or cream and butter .  The dish is related to colcannon, another Irish potato dish. Most countries have some variation on champ, such as the Dutch stamppot boerenkool.In addition to being eaten year round, champ is also traditionally served at Halloween.

 

Recipe source : allrecipes

( with minor adjustment )

 

Irish champ

Ingredients :

1kg  potatoes, peeled and halved ( or diced )

250ml  milk

1 bunch spring onions, thinly sliced

1/2 teaspoon salt, or to taste

50g butter

freshly ground black pepper to taste

salt

 

Method  :

1. Place potatoes into large pot and fill with enough water to cover. Bring to the boil and cook until tender, about 20 minutes. Drain well  .

2. Meanwhile, heat up a sauté pan and add in the butter , add chopped spring onion , sauté until  softened  . Stir in milk .

3. Mash the potatoes , add the milk mixture until evenly mixed. Season with freshly ground black pepper and salt . Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

 

 

 

 

经典凯撒沙拉 ~ Classic Caesar Salad

 

 

                                                           ~ Croutons ~

 

偶尔来一碟沙拉，清清肠胃也不错吧？


经典凯撒沙拉

材料 ：
酱汁 ：
蒜茸 1 ~ 2汤匙 （切碎 ）
盐一撮
柠檬汁  2汤匙 （ 取自半粒柠檬 ）
worcestershire sauce  3滴
橄榄油  6汤匙
芝士 （ Parmesan ） 4汤匙 （1/4杯）
黑胡椒粉
蛋黄酱   1/2杯

 

罗马生菜适量 （洗净后切段）

沙律面包   1/2 ~ 3/4杯
熟鸡蛋 1粒

 

做法：

1．沙律面包 ：面包切成1cm方块. 用刷子涂上一层融化的奶油和切碎的蒜茸。盛入预热烤箱以150度烘约10 ~ 15分钟至金黄色。

2. 将沙律酱汁材料混合，放入雪柜雪15-30分钟，备用。

3.加入已调好的沙律汁搅匀，洒上蒜茸面包粒及Parmesan Cheese即成。

Classic Caesar salad

 

Ingredients
Dressing :
1 to 2 teaspoons finely-chopped garlic  
Pinch of  salt
2 tablespoons (1/2 lemon) freshly-squeezed lemon juice
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
4 tablespoons (1/4 cup) freshly-grated Parmesan Cheese (Parmigiano-Reggiano)
Coarsely-ground black pepper
Mayonnaise  1/2 cup

2 to 3 heads Romaine lettuce, hearts and tender leaves only ( tearing into bite-sized pieces )
1/2 to 3/4 cup homemade croutons
1 hard boiled egg ( cute into bite-sized pieces )

Method :

1. To make croutons : Cut the bread into 1cm cubes. Use a brush coated it with some melted butter and minced garlic . Bake in preheated oven at 150c for 10 ~ 15minutes or until golden brown and crispy .

2. To make dressing:  In a bowl,  whisk all  dressing together until blended . Refrigerate 15 ~ 30minutes until ready to serve.

3. Pour over salad & toss until everything is coated. Add croutons and parmesan cheese and give everything one more toss. Serve immediately.