Page 96 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 head iceberg lettuce, sliced into bite-size chunks

2 tomatoes, sliced into thin rounds

SWEET AND SAVORY DRESSING

8 large eggs hardboiled and shelled (use 5 whole eggs and 3 just the yolks)

5 tablespoons mayonnaise

3 tablespoons dijon mustard

2 tablespoons white vinegar

4 tablespoons sugar

¾ teaspoon paprika

¾ teaspoon salt

Freshly ground black pepper to taste

1 Slice the potato into extremely thin rounds; separate the slices on a non-stick baking
pan and pat dry with a paper towel.

2 Heat the oil in a deep skillet or wok over medium high heat (when you pass your
hands over the oil you should feel the heat strongly against your palms). Deep fry one
handful of sliced potatoes at a time (be careful, splattering may occur); fry until golden

brown and crisp. Drain on paper towels, patting any excess oil with another paper
towel then sprinkle lightly with salt. Repeat this step until all the potatoes are fried,
set aside.

3 Cut the cucumber lengthwise in half then into thin slices (half moon shapes) and set
aside. Arrange the lettuce, cucumbers, tomatoes, and eggs on serving plates.

4 To make the Sweet and Savory Dressing, blend together 5 whole eggs plus 3 yolks,
mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper in a food processor

blending until smooth and creamy. Drizzle over the salad and top with crunchy potato
slices. Serve immediately.