Archive for the ‘Vegetable’ Category

Tahu Campur

February 14th, 2010

Ingredients:
2 pieces of tahu
Vegetable oil
Cabbage, shredden
Taoge, blanched
Kecap manis
15o ml water
1 teaspoon lemon juice (if possible use the juice of jeruk nipis)

Grind:
75 gr peanuts, fried
5 cabe rawit (birds eye chili)
2 cloves of garlic
1 teaspoon sugar
1/2 teaspoon salt

Garnish:
Roasted peanuts
Chopped celery
Bawang goreng (fried onions)
Directions:
1. Wash tahu, drain and pat dry
2. Fry the tahu in vegetable oil until golden
3. Cut the tahu in 3×2 cubes
4. Mix the bumbu-bumbu till fine add the kecap, water and lemon juice. Mix all together
5. Place the tahu on a serving platter, spread the cabbage and taoge over the top
6. Pour over the peanut sauce
7. Add the garnish.

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Prawn Salad

September 5th, 2009

Ingredients:
2 kg green prawns
3-4 radishes, shaved
3 Baby fennel bulbs, shaved
Curly lettuce
Lemon wedges

Marie-rose dressing:
2 egg yolks
1 tablespoon of lemon juice
1/2 teaspoon Dijon musard
1/2 clove of crushed garlic
3/4 cup of olive oil
1 1/2 tablespoon of tomato sauce
2-3 teaspoons of Brandy
1 1/2 teaspoon of Worcestershire sauce
1 teaspoon of double cream
2 dashes of Tabasco

Directions:
1. Boil salted water in a saucepan and add the prawns until just cooked, about 4 minutes.
2. Drain then cool and peel the prawns
3. Make the sauce by putting the egg yolks, lemon juice, mustard and garlic in a food processor until smooth. Slowly add the olive oil in a stream while still processing until thick and creamy. Add the remaining ingredients and add salt to taste.
3. In the individual serving bowls add the lettuce and the shaved radish and fennel. Add the Prawns and drizzle with the sauce

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Rocket And Mango Salad Recipe

February 21st, 2009

Ingredients

1 bunch of rocket (rucola)
1/2 small mango
6 cherry tomatoes
10 olives
10 almonds, crushed
25 g feta cheese, crumbled
1 teaspoon mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
Salt
Pepper

Directions
1. Cut mango into bite-size pieces.
2. Cut cherry tomatoes into four.
3. Remove pit from olives and cut them in half.
4. For the dressing, mix vinegar, mustard and olive oil. Add curry, salt and pepper to taste.
5. Mix dressing with rocket, mango, tomatoes, olives, almonds and feta cheese just before serving.

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Urap

February 17th, 2009

Ingredients:
Cabbage
Kacang panjang (Snake beans)
Kangkung (water spinach)/ Optional
Buncis (Beans)
Labusiem (choko)
Bumbu-bumbu:
Garlic
Kencur (resurrection lily)
Gula merah (palm sugar)
Shredded coconut
Cabe merah (red chilli peppers)
Terasi (shrimp paste)
Daun serai (lemon grass)
Daun salam (salam leaf)
Salt

Preparation:
1. Clean and cut the cabbage nice and thin
2.Cut the kacang panjang about 2-3 cm long
3. Clean the kangkung
4. Cut the labusiem in match sticks
5.Steam all the vegetables separately until half cooked
6. Grind the bumbu-bumbu
7. Mix with the coconut, daun serai and salam
8. Add a little water until the mixture is moist.
9. Steam the Bumbu-bumbu for about 10-15 minutes
10. Remove the bumbu-bumbu from the steamer and thoroughly mix with the vegetables

Note:
When mixing the bumbu-bumbu make sure the flavour is a little stronger as it will evaporate a little when steaming

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Tumis Pare

February 17th, 2009

Ingredients:

1/2 kg Pare De-seeded and cut into julienne strips, Rubbed and squeezed with salt. Stand for 15 minutes
250 g peeled prawns
Garlic, crushed
Small onion
Birds eye chilies, according to taste
1 large red chili pepper
1 large green chili pepper
Salt

Preparation:
1. Fry the Garlic, onion and chilies until fragrant. Add the prawns then the Pare
2. Fry until cooked stirring frequently add salt to taste

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