Indonesian specialties Vegetable salad with peanut

Name: Indonesian specialties Vegetable salad with peanut
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 cauliflower; 1/4 White cabbage; 250 g green beans; 250 g Potatoes; 7-10 Tbsp Salt; 100 g Bean sprouts; 4 Eggs; 200 g Peanut kernels; 2 Shallots; 3 Garlic cloves; 4 TABLESPOONS sweet soy sauce; 7-10 Tbsp juice of 1/2 lemon; 1 TEASPOON Sambal Oelek; 3 TSP Palm sugar; 3 TABLESPOONS Peanut oil; 200 ml Coconut milk; 1 TABLESPOON Fish sauce; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 1/4 Cucumber

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 cauliflower
1/4 White cabbage
250 g green beans
250 g Potatoes
7-10 Tbsp Salt
100 g Bean sprouts
4 Eggs
200 g Peanut kernels
2 Shallots
3 Garlic cloves
4 TABLESPOONS sweet soy sauce
7-10 Tbsp juice of 1/2 lemon
1 TEASPOON Sambal Oelek
3 TSP Palm sugar
3 TABLESPOONS Peanut oil
200 ml Coconut milk
1 TABLESPOON Fish sauce
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
1/4 Cucumber

Directions

1
Clean and wash the cauliflower and divide it into florets. Clean and wash the cauliflower and cut out the stalk. Cut cabbage into strips. Clean, wash and halve the beans. Peel, wash and slice the potatoes. Cook cauliflower in boiling salted water for about 15 minutes.
2
Add white cabbage after about 10 minutes of cooking time. Cook potato slices in boiling salted water for about 15 minutes, add beans after about 5 minutes of cooking time. Drain vegetables on a sieve. Wash sprouts and pour boiling water over them. Boil eggs in boiling water for about 10 minutes until hard, rinse with cold water, peel and quarter. Roast peanuts in a dry pan. In the meantime peel and chop the shallots. Peel garlic and press it through a garlic press. Puree peanuts, except for 1 tablespoon, shallots, garlic, soy sauce, lemon juice, sambal oelek and palm sugar in a mixer. Heat the oil in a pan and fry the peanut paste in it, deglaze with coconut milk, fish sauce and stock and let it simmer for about 2 minutes. Season the sauce with salt, pepper and cayenne pepper. Wash and halve the cucumber and cut it into slices.
3
Peel garlic and press it through a garlic press. Puree peanuts, except for 1 tablespoon, shallots, garlic, soy sauce, lemon juice, sambal oelek and palm sugar in a mixer. Heat the oil in a pan and fry the peanut paste in it, deglaze with coconut milk, fish sauce and stock and let it simmer for about 2 minutes. Season the sauce with salt, pepper and cayenne pepper. Wash and halve the cucumber and cut it into slices. Mix vegetables and cucumber and put into a bowl. Add half of the sauce and sprinkle with remaining peanuts. Add the rest of the sauce extra