Vino

Source:The New School of Cooking
Prep Time:60+ Minutes
Servings:4

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This is an Indonesian salad that can be a little bit time consuming, but makes for a great party tray. Other than tasting really good, it also lends itself to beautiful presentation.

I rated it as difficult because there are some ingredients that are out of the ordinary, only available in Asian markets.

Ingredients:

2	cup	bean sprouts blanched
2	cup	cabbage, blanched cubed (large)
2	cup	long beans, blanched sliced, 2in.
5	slice	galangal diced
5		candlenuts soaked
5		lemongrass stacks sliced
10	small	shallot sliced
6	clove	garlic sliced
1	teaspoon	turmeric
1	cup	peanut oil
3	tablespoon	sambal oelek
1	can	coconut milk, unsweetened shaken
5	tablespoon	sugar
1.5	teaspoon	salt
2	cup	peanut (roasted) ground
4	cup	potatoe (yukon gold), cold boiled
1	medium	cucumber, peeled cubed (1/2 in)
1	carton	tofu, baked cubed (large)
4		egg, boiled cut in wedges
20		Krupuk (shrimp chips) fried

Directions:
Blot the blanched vegetables dry, cover and refrigerate until ready to serve.

Rempah (dressing):

1. Grind the galangal, candlenuts, lemongrass, shallots, garlic, and turmeric to a smooth paste in a blender or food processor. Add a tablespoon or more of water as needed to facilitate the blending.
2. Heat a wok over low heat. Add the oil and chile paste and fry, stirring frequently until the oil takes on a red hue, about 2 minutes. Add the ground indredients and fry, stirring, until they are completely combined with the oil. Continue frying and stirring until the rempah is fragrant and has a porridge-like consistency, about 10 minutes. It is done with oil seeps out.
3. Add the coconut milk, sugar, salt, and peanuts. Simmer over low heat until the oil separates from the sauce, about 10 minutes. Transfer the sauce to a bowl and allow it to cool.
4. Neatly arrange the bean sprouts, cabbage, green beans, potatoes, cucumber, fried tofu and eggs on a large serving platter. Pour the sauce over and garnish with the shrimp chips and serve.