Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Indonesian salad
Date: April 13, 2007
Coconut-Peanut Dressing
1 normal cup bean sprouts
1 normal cup shredded cabbage
4 ounces bean curd (tofu), drained and cut into 1-inch pieces
2 tablespoons peanut oil or vegetable oil
1 normal cup sliced cooked potatoes
1 normal cup cooked cut green beans
1 normal cup cooked sliced carrots
1 average cucumber, sliced
2 hardboiled chicken eggs, peeled and slice ,
Prepare Coconut-Peanut Dressing. Pour enough boiling good water over bean sprouts and cabbage to cover, let stand 2 minutes. Drain.
Cook bean cured in oil in 10-inch skillet over average heat, turning pieces gently, until light brown. Remove with slotted spoon, drain. Cook potatoes in same skillet until light brown, drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour dressing over salad. Yields 6 to 8 servings.
Coconut-Peanut Dressing
1/2 normal cup flaked coconut
1 normal cup hot good water
1 little onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ghee or peanut oil
2/3 normal cup peanut butter
1/2 normal cup good water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon ground ginger
Place coconut in blender container, add 1 normal cup good water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly, reduce heat. Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.
Serve warm.