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The peanut sauce on this traditional
Indonesian vegetable dish owes its flavor to galangal, an aromatic
rhizome that resembles ginger.
Ingredients
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carrots - 4, cut into matchsticks
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celery sticks - 4, cut into
matchsticks
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white cabbage - 300g, shredded
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cucumber - 1, cut into matchsticks
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beansprouts - 300g
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fried onion, salted peanuts and sliced
fresh chili - to garnish
For the peanut sauce
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crunchy peanut butter - 5 tbsp
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small onion - 1, chopped
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tamarind paste - 2 tsp
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garlic - 1 clove, crushed
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ground chili powder - 1 tsp
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oil - 2 tbsp
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ground cumin - 1 tsp
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galangal - 1, small piece, peeled
and grated
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soft light brown sugar - 1 tsp
Method
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Steam the cabbage, celery and
carrots for 4 minutes until tender. Leave to cool.
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Spread out the beansprouts on a large
serving dish. Arrange the cabbage, celery, cucumber and carrots on
top.
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To make the sauce, heat the oil in a
pan, add the garlic and onion and cook for 3 minutes until soft.
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Stir in the spices and cook for a
minute more. Then add the tamarind paste, sugar and peanut butter.
Mix well.
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Heat the sauce gently, stirring
occasionally and adding a little hot water to make the sauce runny
enough to coat the vegetables when poured.
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Spoon a little of the sauce over the
vegetables and toss lightly together.
-
Garnish with peanut, sliced chili and
fried onions. Serve the rest of the sauce in a bowl separately.
Serves 5.
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