Mixed cucumber salad with potatoes and Ambarella

Ingredients for 2 servings:

• 2 medium-sized potatoes, waxy
• 1 m.-large cucumber(s)
• 2 golden plums (ambarella, kedondong)
• 1 Pepper, long, red
• 4 small onions, red
• 2 m.-sized garlic cloves, fresh
• 1 tbsp sauce (sweet and sour sauce, Thai style No. 3, see my recipes)
• 5 tbsp orange juice
• 2 tbsp rice wine vinegar, alternatively white wine vinegar
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp celery leaves, fresh
• 1 tsp oregano, shredded
• 3 g beef broth, instant
• 1 tsp white sugar
• 3 tbsp sunflower oil
• e.g. salt and pepper
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

An exotic, spicy salad. Recipe from Lombok, Indonesia.

Boil the potatoes the day before and store them unpeeled in the refrigerator overnight. Peel and cut into approximately 4 mm thick slices. Wash the cucumber, cut off both ends, peel them zebra-like (leaving the green stripes), and slice them into approximately 2 mm thick slices. Wash and peel the ambarella berries, and cut the flesh away from the core. Cut all pieces into thin slices. Remove the stems from the red pepper, wash them, cut them lengthwise, open them, and remove the seeds. Cut the empty, opened pod diagonally into thin strands. Slice the red onions into approximately 2 mm thick slices. Use a few of the larger rings for garnishing. In a not-too-large salad bowl, stack the cucumber, onion, potato, and ambarella slices in a single layer in that order. Sprinkle a few pepper strands on top of the stack. Repeat this process until all the ingredients are used up. Refrigerate the raw salad until 30 minutes before serving. The salad should be served warm, not cold. For the dressing, cut off both ends of the garlic cloves, peeling some of the skin. Press the cloves into a bowl using a garlic press. Add the remaining dressing ingredients and mix lightly. About 10 minutes before serving, drizzle the dressing over the salad. After 5 minutes, gently toss, garnish, and serve.