Page 104 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

½ block firm tofu (8 oz/250 g)

1 large cucumber, peeled and sliced thinly

6 large eggs, hardboiled, shelled and sliced thinly

Shrimp chips for garnish

CREAMY PEANUT DRESSING

1 cup (100 g) raw peanuts

6-10 cloves garlic

2 stalks lemongrass, tender inner part of bottom third only, minced

½ tablespoon finely minced kaffir lime leaves or ¼ teaspoon finely grated lime
zest

2 tablespoons oil

3 cups (750ml) coconut milk

½ teaspoon cayenne pepper

¾ teaspoon salt

3 teaspoons sugar

1 Heat the oil in a small wok or pot over high heat.

2 Bring a large pot of water to a vigorous boil. Turn off the heat once the water has
come to boil. Blanch the chopped cabbage in the hot water for about 45 seconds to 1
minute until just soft. Remove, drain, and set aside the cabbage to cool. Repeat this
blanching process with the bean sprouts, but leave them in the hot water only for about
15 to 20 seconds. Set aside to cool as well.

3 Drain the tofu from its liquid and cut into small thin rectangles. Carefully slide the

tofu pieces into the hot oil and deep fry for 3 to 5 minutes until crisp and golden
brown. Drain on a paper towel.

4 Arrange the blanched cabbage, bean sprouts, cucumbers, and egg slices on a serving
platter. Sprinkle the crisp tofu bits on top. Set aside.

5 Dry roast the peanuts over high heat in a wok or skillet, shaking the nuts around

every few minutes. This process will take anywhere from 5 to 15 minutes depending
on the heat of the stove. The peanuts should be a rich, dark brown color when done.

6 To make the Creamy Peanut Dressing, grind the roasted peanuts, garlic cloves,
lemon-grass, and kaffir lime leaves using a mortar and pestle or blend with a food