*  Exported from  MasterCook  Buster  *

                      Vegetable Salad (Sayur Pecal)

Recipe By     : www.globalgourmet.com
Serving Size  : 6    Preparation Time :
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         chinese long beans -- cut
                        - into two inch lengths
   2      medium        potatoes
  14      ounces        firm tofu
                        cooking oil -- for deep frying

                        ***DRESSING***
   2      tablespoons   tamarind pulp
   1      cup           hot water
   5                    shallots; walnut-sized
   2                    fresh red or green
                        - jalapeno chilies -- seeded
   1      teaspoon      dried shrimp paste, blachan
     1/4  cup           cold water
   2      tablespoons   cooking oil
   2      tablespoons   packed brown sugar
   1      tablespoon    soy sauce
     1/4  cup           roasted peanuts -- finely chopped

                        ***ADDITIONS***
   3                    hard-cooked eggs -- shelled
                        and cut into quarters
     1/4  cup           bean sprouts
   1      small         red bell pepper -- cut
                        into diamond-shaped pieces
     1/4                english cucumber -- quartered
                        lengthwise and cut
                        crosswise into half-inch pieces

Cook beans in boiling water until tender-crisp, 4 to 5 minutes. Boil
potatoes until tender, then cut into 3/4 inch cubes.

Drain tofu; cut into 3/4 inch cubes. Place between paper towels and
gently press out excess water.

In a wok, heat oil for deep-frying to 350 F. Add tofu and deep-fry,
turning once, until golden on all sides, 3 to 4 minutes. Remove from oil
and drain on paper towels.

Soak tamarind pulp in hot water for 15 minutes. Mash pulp and separate
fibers and seeds with a fork. Pour into a strainer over a bowl; force the
pulp through and press out liquid. Scrape off pulp on underside of
strainer. Discard seeds and fibers.

In a blender, process shallots, chilies, dried shrimp paste, and cold
water until smooth.

cooking:

1. Place a wide frying pan over medium-low heat until hot. Add oil,
swirling to coat sides. Add shallot mixture and cook, stirring, until
fragrant, 6 to 8 minutes. Add brown sugar, soy sauce, and tamarind water;
simmer for 2 minutes. Add peanuts and simmer for 2 minutes longer. Pour
dressing into bowl and let cool.

2. Arrange beans, potatoes, tofu, eggs, bean sprouts, bell pepper, and
cucumber in separate piles on a serving platter. Serve dressing alongside.

http://www.globalgourmet.com/destinations/china/mincpoul.html

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