Sunday, February 13, 2011

Salad with Spicy Peanut Sauce

The weather is warmer today. The temperature is around 45 degree F. I took the adavantage by going out to the Asian store and bought some Asian vegetables. For today's salad, I am using a long string beans, jicama, beans sprout, and okra. You can use any vegetables that you fancy. This selection is typical to the asian dish. Some might add fried tofu, hard boiled eggs or boiled potato.

I blanched the vegetables except for the jicama.
To blanch the vegetables, boil some water.
Wash the vegetables and cut it into bite size.
Blanch each vegetable separately and you can use the same boiled water.
Let the vegetable sit in the hot water for about a minute.
Then toss it and set aside.
Do the same to the other vegetables.
Okra might need more than a minute to get it nice and soft.

Ingredients for the spicy peanut sauce:
3 cups nuts ( I am using honey roasted peanuts, pistachio, and mixed nuts)
2 tablespoon sambal mix (hot pepper, onion, garlic, ginger and lemongrass)
1 tablespoon sweet soy sauce
1 cup coconut milk
2 cups water
2 tablespoon olive oil to fry the sambal mix.
1 teaspoon salt

In a big pot, heat olive oil.
Add the sambal mix.
Add sweet soy sauce.
Mash nuts.
Add into the mixture.
Add water.
Add coconut milk.
Add salt to taste.

To serve, take some vegetables on the plate. Then drizzle some of the peanut sauce on it.