John Myers
Ingredients for 1 servings:
- 300 g green beans
- 80 g carrot(s)
- 80 g white cabbage (leaves)
- 60 g pak choi
- 2 Pepper, red, long
- 40 g onion(s), brown
- 2 m.-large tomato(s), fully ripe
- ½ m.-sized cucumber(s)
- ¼ head of iceberg lettuce
- 3 medium-sized garlic cloves, fresh
- 5 tbsp sauce (spicy shrimp sauce Anjani), in my recipes
- 2 tbsp rice vinegar, white, mild
- 2 tbsp rice vinegar, black, mild
- 1 tbsp fish sauce (Saus Tim Ikan)
- ¼ tsp black pepper from the mill
- ¼ tsp mace powder
- 1 pinch of cardamom powder
- 1 tsp beef broth, instant
- 1 tsp sugar
- 4 tbsp rapeseed oil (canola oil)
- e.g. beef broth, instant
- e.g. fish sauce (Saus Tim Ikan)
- e.g. Dill, fresh
- n. B. flowers and leaves
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
Recipe from Bali, Indonesia. Original title: Selada sayuran berwarna ala Pantai Sanur.
For the dressing, snip off both ends of the garlic cloves, press them through a garlic press, and mix with the remaining ingredients. Wash all salad ingredients, from green beans to peppers, and cut into bite-sized pieces. Deseed the peppers. Briefly boil these ingredients and then rinse in cold water. Cook the beans for 3 minutes, the carrot (sliced into 5 x 5 cm sticks) for 8 minutes, and both types of cabbage for 1 minute. Finely dice the brown onion. Wash the tomato and cucumber and snip off both ends. Halve the tomato lengthwise, remove the stem. Quarter the halves lengthwise, and cut these pieces crosswise into thirds. Peel the cucumber, halve lengthwise, and deseed it. Cut into approximately 4 mm thick slices. Wash the iceberg lettuce and line a serving platter with the leaves. Place the prepared ingredients in a large bowl. About 30 minutes before serving, add the dressing and mix everything well. During this time, mix twice more. Season the dressing to taste before serving. Arrange on a serving plate, garnish, and serve.
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