Indonesian veggie salad

Nurainy Darono | Crumbs

Nurainy Darono | Crumbs

Salads are healthy, but you probably have only tried the same type of salads. Try this Indonesian veggie salad instead. With regular salad having the vegetables raw, the vegetables are cooked in this salad. The veggie salad is served with peanut sauce.

Ingredients:

• 4 boiled eggs, cut into half
• 1 medium potato
• ¼ cabbage, sliced
• 5 ounces spinach
• 2 cups bean sprouts
• Half firm tofu
• Cucumber, sliced

Peanut sauce:

• 8 ounces unsweetened peanut butter
• 1 tablespoon soya sauce
• 2 tablespoons sweet soya sauce
• ½ teaspoon salt
• 1½ cups coconut milk
• 1 tablespoon minced garlic

Directions:

1. Cut tofu into rectangles, then fry until golden and crispy.
2. Cut potatoes into cubes, boil until softened.
3. In a pan of boiled water, cook cabbage and bean sprouts until softened. This may take about 10 to 15 minutes.
4. Do the same for spinach, though it only takes 2 minutes.
5. For peanut sauce, combine all ingredients in medium heat pan and stir evenly.
6. Place eggs, potatoes, cabbages, spinach, bean sprouts, tofu and cucumber in a platter.
7. Serve with peanut sauce.

Nurainy Darono can be reached at [email protected]