Balinese Cucumber Salad Recipes

INDONESIAN CUCUMBER SALAD

Steps:

• Peel the cucumbers, cut in half and remove the seeds.
• Half them again and slice them up in approx 1/2 inch pieces.
• Mix with all the other ingredients, cover and put in the fridge for at least an hour.
• Take it out of the fridge and taste, if you want to, add more limejuice, sugar or sambal oelek.

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)

Steps:

• Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
• Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
• Cover and keep warm.
• Bring a saucepan of water to the boil.
• Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
• Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
• Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
• Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
• Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
• Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
• Place vegetables and tempeh on serving plate, top with egg.
• Pour sauce into serving bowl.
• Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

BALINESE CUCUMBER SALAD

Steps:

• 1. Set a dry skillet over medium heat. Add the peanuts and heat until lightly browned, about 2 minutes, shaking the pan occasionally. Transfer to a plate to cool.2. Peel and seed the cucumber. Cut the cucumber crosswise into 3-inch sections, then lengthwise into spaghetti-thin strips. Cut the onion into as thin crosswise slices as possible.3. Combine the vinegar, sugar, and salt in a serving bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary the dressing should be both tart and sweet. Stir in the cucumber and onion. Sprinkle the salad with the peanuts and serve.Serves 4Note: A European cucumber is the long, thin variety that has few seeds. It is often sold sealed in plastic.

BALSAMIC CUCUMBER SALAD

Steps:

• Combine all ingredients in a bowl (leaving out cucumber).
• Slice cucumber lenth wise into quarters, then into 1/2 inch slices.
• (Cucumber can be cut any way, but I like bite size crunchy pieces.) Mix cucumber into dressing mixture.
• You can marinate if you wish, but tastes great right away!

INDONESIAN CUCUMBER SALAD

Steps:

• Cut the cucumber in half and remove the seeds.
• Slice the cucumber into little moon-shaped slices.
• Julien the carrot into very fine pieces.
• Coarsely chop the shallot and chile.
• Peel the ginger but leave the piece whole.
• Combine all of the ingredients and keep refrigerated for a few hours. Serve as a condiment to rice dishes or grilled sate.