Indonesian Style Salad
200g beansprouts, blanched
120g broccoli, cut into tiny florets and blanched
65g baby corn, sliced and blanched
100g fresh lotus roots, peeled & cut thinly
1 small orange pepper (about 25g)
3 spring onions (about 45g)
1 red chilli (or to taste)
Toss all ingredients to combine.
Dressing
1/2 teaspoon trasi
1 teaspoon sugar
juice of one lime
2-3 cloves garlic, crushed
2 tablespoons kecap manis
1 tablespoon tamarind pulp
Dissolve the trasi and sugar in the lime juice. Add the other ingredients and mix well.
Pour of salad and mix gently but thoroughly.
Line a serving plate with romaine leaves, torn into bite sized pieces and mound the salad on top.
Nutrition Summary
Calories (kcal) 283.1
Protein (g) 16.0
Carbohydrate (g) 49.2
Fat (g) 3.5
Fibre (g) 12.1
A word about some of the ingredients:
2) trasi (also called belachan) is fermented shrimp paste, widely used throughout Indonesian, Thai, Singaporean cuisine, and across Southeast Asia
3 ) lotus roots can be bought dried or fresh from Asian markets. The fresh are infinitely superior. They look like large, ecru coloured sausages, as they are segmented.
They need to be peeled, dropped in acidulated water and then sliced as thinly as possible. I normally blanch them briefly in boiling hot water, less to cook them and more as a precaution against flukes which they can harbour. They are crunchy and delicious and look beautiful in salads, soups, curries etc.
I tend to buy a few roots, prepare and freeze them in 50 or 100g tranches. They freeze very well and fresh or fresh frozen is far preferable to the dried ones.
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