Kuta Sunset Salad Plate

Ingredients for 1 servings:

• 1 head of iceberg lettuce
• 100 g green beans, fresh or frozen
• 1 m.-large cucumber(s)
• 6 small onions, red
• 2 m.-large tomato(s), fully ripe
• 2 Pepper, red, long
• ½ small honeydew melon(s)
• 1 m.-sized carrot(s)
• 1 small eggplant(s)
• n. B. Salt
• 3 tbsp palm oil, premium
• 120 g shrimp sauce, spicy (Anjani, see my recipes)
• 2 medium-sized egg yolks
• 4 tbsp palm oil, premium
• 1 tbsp soy sauce (Kecap Tim Ikan, see my recipes)
• 20 g medicinal beans (kacang kapri), roasted
• 10 g coconut palm sugar
• ½ tsp chili powder (chipotle)
• 1 pinch of salt, optional
• n. B. flowers and leaves
• n. B. medicinal beans (kacang kapri), mixture

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Recipe from Bali, Indonesia. Original title: Kuta Matahari Terbenam (Selada Kuta Matahari Terbenam).

All ingredients that are not completely peeled must be washed. Only use flawless produce. Line a large platter or plate with iceberg lettuce leaves. As soon as the individual salad components are ready, arrange them into the salad. Trim both ends of the fresh green beans, halve, and blanch (cooking time: 4 minutes). Thaw frozen produce and cut them in half crosswise. Wash the cucumber, trim both ends, peel them zebra-shaped (leaving the green stripes), and cut diagonally into approximately 5 mm thick slices. Trim both ends of the small red onions, peel them, and slice them thinly. Wash the tomatoes, remove the stems, quarter them lengthwise, remove the green core, and cut them in half crosswise. Cut the red bell pepper diagonally into approximately 1 cm wide pieces. Leave the seeds on and discard the stem. Cut the honeydew melon into thin segments, and remove the rind and seeds. Cut the flesh into approximately 8 x 8 x 50 mm sticks. Trim both ends of the carrot, peel, and cut into sticks (approx. 6 x 6 x 50 mm). Trim both ends of the eggplant and cut crosswise into approximately 1 cm thick slices. Soak in salted water for 15 minutes, then remove, drain, and dry on a clean tea towel. Heat a medium-sized pan, add the palm oil, and heat until hot. Add the eggplant slices and fry on both sides until light brown. The dressing ingredients must be at room temperature before use. Place all four ingredients in a blender and blend on high. Heat in a bain-marie, stirring continuously, to a maximum of 70 degrees Celsius. As soon as the sauce becomes creamy, stop immediately. For the broad bean mixture, grate the roasted broad beans (using a Moulinex or a small hand grater). Grate the coconut palm sugar as well, if desired. Mix all ingredients thoroughly. Optionally, add a pinch of salt. Sprinkle a little over the salad after garnishing and before serving. Store the remaining mixture in an airtight container in the refrigerator for at least 2 weeks. Serve fresh and enjoy with fresh baguette.