Page 91 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

3 large eggs, hardboiled, shelled, and sliced thinly

½ cup (250 g) fresh or canned pineapple chunks

½ large cucumber, diced (8 oz/250 g)

1 medium tomato, diced

Romaine lettuce to garnish

CREAMY DRESSING

3 tablespoons butter

3 tablespoons flour

1 cup (250 ml) whole milk

1 / teaspoon salt + ½ teaspoon for the salad
8

1 teaspoon sugar

1 teaspoon white vinegar

¼ teaspoon ground nutmeg

Freshly ground black pepper to taste

1 large egg yolk

1 Fill a medium sized pot with a few cups of water and bring to a vigorous boil over
high heat. Boil the potatoes and carrots for approximately 8 to 10 minutes until fork
tender. Remove the potatoes and carrots from the pot and set aside to cool (do not
throw out the hot water).

2 Blanche the shrimp in the same pot of boiling water for just about 1 minute until they
turn a bright orange pink hue. Drain the shrimp and set aside to cool.

3 To make the Creamy Dressing, heat the butter in a small pot over medium high heat.
Once the butter has melted, toss in the flour and stir vigorously until a smooth, thick
paste is formed. Pour in the milk and use a whisk to continuously mix together with the
butter-flour paste while adding the salt, sugar, vinegar, nutmeg, and pepper. Whisk

rapidly over the heat for 3 to 5 minutes until the mixture reaches a smooth consistency.

4 Remove from the heat and add the egg yolk while whisking rapidly. Allow the
Creamy Dressing to cool to room temperature.

5 While the dressing cools down, assemble the potatoes, carrots, shrimp, hardboiled
eggs, pineapple chunks, cucumber, and tomato on a bed of lettuce on a large serving