Streetfood & Sambal: Indonesian cabbage salad with spicy peanut sauce and homemade sambal ulek
Just like in the past two years, Claudia will be calling for a joint blog event with the Frankfurt Book Fair from Dinner at Eight this year: Streetfood & Sambal
The respective host country of the book fair will be focused on culinary and in This year is Indonesia. The winner of the event will be delighted by a show cooking in the Gourmet Gallery at the Frankfurt Book Fair. In the past few years we have had a great Cook it with Samba event for the host country Brazil and the topic of cooking with vodka last year for Finland.
So this year it's all about street food and sambal for Indonesia, and this time the winner even wins a trip to Indonesia! How great is that?! Unfortunately, unfortunately, I can not attend the show cooking this year due to scheduling reasons and am accordingly out of the rating and the chance for the main prize, buhu.
Nevertheless, the topic is so great and I like to be with one Trifle here. The other winnings sound so very enticing ... So I'm only once with the Olympic idea "It's all in!" Went to the topic and have watched what I can contribute to this. For that I researched extensively, because I had not really seriously dealt with the rather versatile Indonesian cuisine.
Sambal . Here in Germany especially as Sambal ulek or in the Dutch spelling as Sambal oelek (still pronounced u) known, especially everyone knows as hellish hot spicy sauce in the Asian cuisine. Sambal itself is an umbrella term for a variety of chili-based sauces, either raw or cooked.
Ulek is one of the simplest types and stands for a raw chili paste that is ground in a mortar. Quite classically, it consists only of red chili peppers with seeds, salt and some red wine vinegar for preserving. You can either crush them in a blender or mortar them by hand. For both applies: Attention, sharp! No kidding, it can cause mucous membrane and eye irritation, if you hang too close to the mortar! That's why I mixed the mixture first - with sufficient safety margin - in the Thermomix and then rubbed it with salt and vinegar in a mortar. I just used very simple red chili peppers, washed them, cut off the ends and processed the chillies and kernels. Especially the cores provide for the sharpness. That's all you need for a real, classic Samal ulek. This has nothing to do with the finished blends in the supermarket, which are cooked for durability and preserved with other additives. The effort is limited and the Sambal holds in the best case even several weeks in the refrigerator when it is filled in a sterilized, so at least rinsed with boiling water glass.
The homemade Sambal ulek comes here later as an agitator in the salad sauce.
Coleslaw or coleslaw is said to be a typical dish in Indonesia and, of course, goes great with street food.I decided on Chinese cabbage and the blanched variant, because that makes the salad easier to digest. The carrots in the salad provide another crisp and colorful component.
And the salad dressing ! So delicious that I could have spooned it pure. From vegetable broth, coconut milk, peanut butter (please do not use peanut butter, make a paste yourself from fresh or roasted, unsalted peanuts) and Ketjap manis (now widely available throughout the Asia department of the supermarket), the sweet soy sauce of Indonesia will be delicious here Cooked peanut sauce, which gets a great spiciness from the homemade sambal. The sauce not only goes well with this salad, but also as a dip with vegetables or with the classic saté skewers of beef or chicken.
A tasty, spicy, vegetarian salad, which is great as a starter, is put together. Side dish or just enjoy classic street food. Have fun trying it!
Homemade sambal ulek/sambal oelek
for 1 small jar
10 red chili peppers
1 El Rotweinessig
1 Tl salt
Wash the chili peppers thoroughly and remove the stem. Chilli with seeds in a mortar or in a multicooker or in the Thermomix on a medium-high level. It may quietly be something lumpy. Add red wine vinegar and mix everything to a paste. Finally, mix the salt well.
Indonesian cabbage salad with spicy peanut sauce
for 2 large or 4 small portions
based on an idea from the book 1 Salad - 50 Dressings * by Tanja Dusy
For peanut sauce
1 clove of garlic
120 ml vegetable broth (homemade or made from organic brewing powder)
50 ml unsweetened coconut milk
1 tbsp peanut butter
2 tbsp Ketjap manis
1-2 tbsp sambal ulek (recipe so)
juice of ½ lime and some sunflower oil for frying
For the salad
1 large head Chinese cabbage (about 500 g)
2 large carrots
Heat some sunflower oil in a small saucepan.
Add Chinese cabbage and carrot grated to the boiling salted water and blanch for 2-3 minutes.
Then drain into a sieve and immediately quench cold under running water. Squeeze well and drain, then allow to cool. Mix the well drained and cooled cabbage with about half of the lukewarm or chilled peanut sauce. Possibly. Season with salt and pepper and serve with the remaining sauce and sambal ulek.
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