From Around the world

Apr 162015
 
Tropical Bundt Cake

Tropical Bundt Cake

“If you get up one more time than you fall, you will make it through.” ~Chinese Proverb

In all my time of cake baking, I have never had an epic cake fail. Sure there have been cakes that didn’t turn out as delicious or I didn’t much care for the texture but I have not had cakes just fall flat on me. Until Now. For this month’s theme for Bundt Bakers I suggested that we bake cakes with hidden surprises. How hard could it be? Hiding a little filling or a little something inside a cake sounded fun enough when we first started. But as it turned out, I had my first brush with cake failure.
I had the fun intention of baking a cake with some tropical flavors. So I got some pineapple and coconut and added them into some cream cheese and thought it would be a great idea to have sliced pineapple peep through the layers. Turns out.. it wasnt a great idea. The cake batter that was supposed to bake over the pineapple, never did it’s thing and the result was this :-

Tropical Bundt Cake

So I went back to the drawing board and thought I would mix the pineapple with some cream cheese and sugar to moisten it. At the moment I thought it was a great idea, only that it didn’t work either.  Though you can see it rendered a good looking cake, the stuffing sort of melted inside and the surprise was on me.

bundt cake

They say, third time’s a charm! I really want to know  who they were and what were they talking about!!  Because my third cake, went straight to the trash can. It was my fault. I picked up a recipe from a food blog and since I was already tired, I just decided to simply follow it to the T. Worst decision ever. For one, the blogger was unknown to me. I just fell for the great looking pina colada filling she had in her cake. Gooey, yummy looking. If only I had the foresight, I could have made a “Pinterst fail” meme with my cake. Anyhow, the recipe didn’t work, the cake fell in and was under baked. And the luscious pineapple butter that I had made to fill the cake with was ruined and was now at the bottom of the pan in an ugly mess!

I had a huge meltdown and ate a whole chocolate bar while I started rethinking the process. So here we are, finally with a cake that worked,tastes absolutely tropically divine and hey, it also has a wee bit of surprise hidden inside.

 

Tropical Bundt Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. The theme for April is “Hidden Surprise” – Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only
requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

 

Tropical Bundt Cake

I want to say a Huge THANK YOU to all the fellow bloggers who baked the Hidden Surprise Bundt cake with me this month. These guys and girls were the reason I tried my cakes not three but  four times. They kept on going and baking cake after cake to get the theme right. They inspired me to do better. A lot of butter and eggs have been demolished to bring you these cakes this month. So do visit each of these blogs and leave a comment to inspire, encourage or just say hello. If there is anything we bloggers like as much as a cake that bakes like a charm, it is the wonderful comments you all leave us.

BundtBakers

Here are the warrior bloggers with their amazing bundt cakes this month!

Tropical Surprise Bundt Cake #Bundt Bakers

Tropical Surprise Bundt Cake #Bundt Bakers

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder ( I used 1.5 tsp because of altitude)
  • 2 sticks unsalted butter, room temperature
  • 2 cups sugar
  • 1/2 C dried coconut
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut mango vodka
  • 1 cup canned unsweetened coconut milk
  • Cream cheese and caramelized Pineapple glaze
  • 1 Tbs flaked coconut, toasted
  • 2 Tbs sugar
  • 3 Tbs pineapple chunks
  • 4 oz cream cheese
  • 4 oz whipping cream
  • 1 tsp coconut mango vodka
  • 2 tbs powdered sugar
  • Filling
  • 1/2 C dried coconut
  • 4 oz cream cheese
  • 1 tsp coconut mango vodka
  • 1/2 C drained and chopped pineapple chunks

Instructions

    Prepare the pan
  1. spray the bundt pan with an oil spray and flour well.
  2. Make the Filling
  3. Mix together all the ingredients for the filling, and set aside.
  4. Make the cake
  5. In a small bowl, whisk together the flour, salt, and baking powder.
  6. In a stand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Beat well before adding the next egg. Add the vanilla extract and vodka. Add int he flour and coconut milk in small batches, alternating between dry and liquid, finishing with the dry. Mix it all until smooth.
  7. Pour the batter into the prepared pan and top with the filling. Ensure you put the filling in the center. Bake until a cake tester comes out clean, about 1 hour. Allow the cake to completel cool before turning it for serving.
  8. Make the frosting
  9. Beat together the cream cheese and whipping cream. Add in the powdered sugar and the vodka. Beat until combined. Keep aside.
  10. Add the sugar to the pineapple and cook on low until the sugar dissolves and caramelizes the pineapple a bit.
  11. Allow to cool.
  12. compose the cake
  13. Put the cake on the serving platter, and drizzle the whipped cream icing on the cake. Top it with pineapple and coconut. Chill the cake before serving.
http://www.spiceroots.com/tropical-surprise-bundt-cake-bundt-bakers/
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Apr 142015
 
Greek Easter Bread

Greek Easter Bread

The lampropsomo is the traditional Greek Easter bread. Braided with three strings of dough that symbolize the Holy Trinity, and tucked into the dough are four red eggs that symbolize the blood of Jesus Christ. This bread is traditionally prepared with an essence makhlep, or is flavored with mastic. I used cardamom to add the aroma and shaped it into a round bread. The bread has a nice crust  and a tender crumb. Just perfect to eat some lamb with.

Greek Easter Bread

Though it was a bitter sweet time for us at Easter, I did make it a point to celebrate.  My uncle, dad’s elder brother, died last June after a long battle with cancer. He was a very religious Christian, although he was not born into the religion. He found his true calling in Christianity and once he converted to it, he was true to it.  Though the rest of the family did not understand his choice, they sure respected it. As a result,  I was brought up knowing and understanding more than one religion.

My Uncle always observed the lenten period.  And he always celebrated Easter. There were no egg hunts or glorious breads but there was prayer and singing of the hymns.  Though he celebrated it simply, I know he would have loved this bread on his Easter Table. Here is to you DaddySahib!

Greek Easter Bread

 

This is my bread for the #BreadBakers for April. This month, Camilla at Culinary Adventures with Camilla has chosen breads from around the world that are traditional for Easter, Passover or Springtime.

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Here’s our International Easter/Passover/Spring Bread Basket – Enjoy!

Lambropsomo – Greek Easter Bread #BreadBakers

Lambropsomo – Greek Easter Bread #BreadBakers

Ingredients

  • 4 Tablespoons butter
  • 2 heaping dessertspoons of honey
  • 2 eggs
  • 2 teaspoons dry yeast
  • 1½ teaspoons salt
  • 1/2 tsp cardamom powder
  • 4 C all purpose flour
  • 1 1/3 cup water at room temperature
  • ¾ cup additional flour for bench work
  • 4 eggs dyed in red color
  • 1 Tbs sesame seeds
  • 1 egg yolk for egg wash with 1 tsp of water

Instructions

    Make the dough
  1. In a mixer fitted with a flat beater, cream together the butter, honey, eggs, yeast, salt, cardamom and 1 cup of the flour. Beat well for 2 minutes. Gradually add in the water and flour altrnating between flour and water until all the flour is incorporated.
  2. Switch to the dough hook and knead for about 5- 6 minutes. The dough will need some hand kneading afterwards so don't worry about the texture right now.
  3. Hand Knead the dough:
  4. Sprinkle half of the benchwork flour onto a counter or board, scrape the dough onto it and Knead for 5 minutes, adding flour as necessary until you have used up the ¾ cup of extra flour.
  5. First rise
  6. Put the dough into the bowl, cover and let rise at room temperature for 3 hours or until it doubles up.
  7. Second rise :-
  8. Punch the dough down, releasing the air, and then let rise at least an hour.
  9. Shape the Bread:
  10. Turn the dough out onto a barely floured counter. Cut a 5-ounce piece of dough off and put it to one side, covered. Now, make bulk of the dough into a snake about 2 feet long, rolling it on the counter under your hands to stretch it out. Let it rest for a few minutes. For the next step you will want a clean section of counter 3' wide, with no flour on it or the dough will slip instead of roll.
  11. Roll the dough snake out to 3' long, and cut into three equal pieces of about 12 ounces by weight. Roll each of the three pieces out to nearly 3' long. Your dough ropes should be 5/8" in diameter and roughly uniform.
  12. Put 3 ends together, cross two ropes and throw the third across the Y. Braid until the ropes are used up, keeping the dough slack to keep the braids loose and thick.
  13. Lift one end of the braid off the counter and slip the parchment lined pan under it, and then lift the other end around to form a circle. Overlap the two ends of the braid by an inch, and push your thumb down in at that point. The first egg will go into that depression.
  14. Adjust the braided ring on the parchment to make it as round as you can, and push your thumb down to make depressions at the other 3 quadrants. Carefully put in the eggs.
  15. Roll the leftover piece of dough into a snake the thickness of a pencil. Around the eggs, snip 4 places with scissors to receive the ends of the dough that crosses over them. Cut pieces of dough to make the crosses.
  16. Final rise: Cover lightly with a cloth and let rise for 40 minutes.
  17. Preheat oven to 375º. Mix the egg yolk and the water in a ramekin, and brush the egg wash over the dough, being careful not to cover the eggs. For best coverage, brush a second time. Sprinkle with sesame seeds.
  18. Bake for 25- 30 minutes.
http://www.spiceroots.com/lambropsomo-greek-easter-bread-breadbakers/

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Mar 312015
 
Chicken Satay

chiken satay

There are some dishes that open your senses to the possibilities of an adventurous and pleasing relationship with a new cuisine. The Malaysian chicken Satay is one of those dishes. Eating Satay in Malaysia or Singapore is an experience in itself, one that I was fortunate enough to be part of a long time ago. It was my first introduction to the Malaysian cuisine and street food and I was hooked.

chiken satay

 

The most interesting lesson was how to order the satay. Here I was sitting with a bunch of locals, drinking some beer on the patio of a restaurant and ordering satay from the nearby cart. I asked for one skewer. The silence that followed and the eyes that rolled after my order are hilarious in retrospect. But at that moment, I felt I probably said something insulting. After the eye rolls, I was informed, between unstoppable giggles, that satay is ordered by dozens at the very least! Well! I learned fast. Because once I tasted the sweet, salty, nutty, meaty goodness - I made them buy me dozens of satay sticks all through my stay.

Chicken Satay

 

Well, now you know that I will be serving the satay by the dozens and this is the appetizer for our Progressive Eats Dinner for March. This month’s theme is Asian Feast and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. To be able to fit an entire Asian feast into one Progressive Eats dinner party is an impossible task. So we are bringing you sample dishes from some of the Asian countries and hope you enjoy our samplings for this month. Join us and make something unique and delicious!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

Chicken Satay

Chicken Satay

Ingredients

  • 2 pounds skinless chicken thighs and breast cut into bite size pieces
  • 1 Tbs oil
  • 30- 40 wooden skewers, soaked in water overnight
  • To make the Marinade
  • 2 Tbs coriander seeds
  • 2 Tbs cumin seeds
  • 1/4 pound shallots
  • 5-6 cloves of garlic
  • 2-3 Tbs Galangal minced or ginger minced
  • 4 stalks tender part of lemon grass
  • 2 tsp low sodium soy sauce
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 2 Tbs palm jaggery or coconut palm sugar
  • To serve
  • Cucumber and onions Slices
  • Satay Sauce ( Recipe coming up soon)

Instructions

    Marinade
  1. Dry roast coriander and cumin seeds over medium/low heat till fragrant. Blend with shallots, garlic, lemon grass and galangal into a smooth paste. Mix in the rest of the ingredients for marinade and blend everything together. Add it to the chicken and mix to combine and let it marinade for a few hours.
  2. After the few hours, thread the chicken onto the soaked skewers and grill on medium high for about 5 minutes on each side. Once all the chicken is grilled, Place in a preheated oven at 400* F for another 10 minutes, until cooked through.
  3. enjoy with cucumber garnish and satay sauce.
http://www.spiceroots.com/chicken-satay/

 

progressive-eats-logo

Here is the rest of the dinner menu. Enjoy!

Appetizer
Salad
Soups
Main Course
Bread
Veggies/Sides
Drink
Dessert

 

 

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 Posted by on March 31, 2015 at 1:11 AM
Mar 192015
 
Coconut Caramel Samoas Bundt cake

Coconut Caramel Samoas Bundt cake

 

A long time ago, when one of my neighbors decided to lead and manage a Girls Scouts troop, I was over the moon. Yes! You read that right! “I” was over the moon. My daughter had no idea she was going to be a Girl Scout. Her mom had made the decision that she was going to be and that was that.

Since I was then a recent transplant from India, I found the Girl Scouting culture fascinating and empowering. It was something I never got to do as a young girl and I wanted to have my daughter the opportunity to be a part of something amazing and make wonderful friends.

Coconut Caramel Samoas Bundt cake

So she joined and started as a brownie and then continued until she was a Cadette. Then we moved and she didn’t feel like making new Girl Scout friends at the new place. Making new friends in school was taxing enough. But the journey from being a brownie to a cadette was full of exploration, learning and forming of bonds. The camps were fun and she was always full of interesting tales to tell us. And the best part of it all was the Girl Scout cookies.

Coconut Caramel Samoas Bundt cake

The way the girls negotiated who will sell in which area of the neighborhood, discussed where all they could sell the cookies and chose their hometown heroes and decided what activities to do with the money raised was always a tear jerker. We could see them growing up into wonderful young ladies and developing life long skills of communication, leadership, negotiations and traits like respect and honor.

Was I thrilled with this month’s theme for Bundt Bakers? I was so excited that it was just difficult to pick only one flavor. Finally I picked my daughter’s favorite Girl Scout Cookie – The samoas and made the Coconut Caramel Samoas Bundt Cake.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BundtBakers
And now the moment you have been waiting for ! Presenting the #BundtBakers for March! Kellyour wonderful host selected the Girl Scout Cookies as the theme and What a Terrific response she got from the following amazing Bundt Bakers!

Coconut Caramel Samoas Bundt Cake

Coconut Caramel Samoas Bundt Cake

Ingredients

    To make the Cake
  • 180g butter, softened, plus extra for greasing
  • 225g sugar
  • 1 tsp Vanilla extract
  • 2 tsp baking powder
  • 180g All Purpose flour
  • 75g almond flour
  • 3 large eggs
  • 1/4 C milk
  • 3 tbsp cocoa powder
  • 100g dark chocolate chips
  • Icing
  • Caramel sauce - about 1/2 C
  • 2 C toasted coconut
  • 3 Tbs Butter
  • 1/2 C sugar
  • 1/4 C chocolate chips for stripes and glaze

Instructions

    To make the cake
  1. Heat the oven to 350*F Brush a bundt pan with melted butter to prepare.
  2. Cream the butter and sugar together until light and fluffy. Stir in the vanilla extract.
  3. Mix together the baking powder, flour and almond flour Beat in one egg at a time until all three eggs have been added, then fold in the flour mixture and stir in the milk.
  4. Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
  5. Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean- about 40 minutes
  6. Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled .. about a hour or two - Mix half of the coconut into the caramel.
  7. Whisk the butter and sugar until light and fluffy. Add in the caramel coconut mix and keep aside.
  8. Melt the chocolate to a pourable consistency. Flip the bundt cake over and spread the melted chocolate on it. Allow to cool and harden and then flip the cake back.
  9. Ice with the coconut caramel mix and pat in more coconut to finish the look.
http://www.spiceroots.com/coconut-caramel-samoas-bundt-cake-bundtbakers/

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Mar 172015
 
Matcha and White chocolate cookies

 

Matcha and White chocolate cookies

White Chocolate- the sophisticated, velvety, luscious derivative of the cocoa powder making process is our theme this month.  Rich and fatty, ivory white and elegant looking white chocolate. I did not want to undermine its flavors by mixing it in as chips into cookies. So I thought about using it on top of a matcha cookie.  It is after all St. Patrick’s day. The lingering sweetness from the matcha when matched with the buttery flavors of the white chocolate makes for a good combination. I sent these to my hubby’s work and this time the reactions from people were mixed. A few of the tasters were not a fan of the matcha. That’s understandable. It takes a while to develop a liking for matcha .

Matcha and White chocolate cookies-4

But the tasters who liked the matcha cookies, liked them very much.  They said it felt like having a cup of tea with a chocolate cookie. I will take that! Matcha is also a tea that you in fact use whole. You don’t just use the tea leaves and then discard them. You use the powdered form of the tea and you drink/eat everything. It has a vegetable like first taste, which quickly turns into notes of sweetness.

Matcha and White chocolate cookies

Tea grade matcha is ground on a stone mill into a fine powder. Look at the color it imparts. I think this green is luscious for St. Patrick’s day.

Matcha and White chocolate cookies

 

White chocolate is seriously underrated as a baking ingredient–it complements so many other flavors so nicely, like citrus, spices, berries, winter squash, etc. So if you want to see all the ways white chocolate can be used to make terrific cookies, you have come to the right place! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start check out what all of the hosting bloggers have made:

 

Matcha and White Chocolate Cookies

Ingredients

  • For the Cookies
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 2 large egg yolks
  • 1.5 Tbs Matcha powder
  • 1/2 C White chocolate to melt and coat

Instructions

  1. Whisk together both flours, baking powder, matcha and salt.
  2. Beat butter and sugar on medium-high speed until light and fluffy. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Add flour mixture in two - three batches. Once the dough forms, remove it from the bowl and gather into a ball.
  3. On a lightly floured work surface, roll out the dough. Using a lightly floured round cookie cutter, cut out rounds and place about 1 inch apart on a sheet pan lined with parchment. Bake for 15- 18 minutes. Transfer to a wire rack to cool completely.
  4. Melt the white chocolate and spoon it on the cookies once they are cool. If there is some chocolate remaining, add some macha into it and drizzle some green lines on top of the cookies.
http://www.spiceroots.com/matcha-and-white-chocolate-cookies/

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Feb 232015
 
Gado Gado – Indonesian Vegetable Salad

Gado Gado

Gado Gado – Indonesian vegetable salad literally means mix mix. A mix of vegetables, tofu, bean sprouts and the quintessential peanut sauce or bumbu as it is called in the local language. Traditionally the bumbu is made to order as per an individual’s preference for how hot they want the sauce to be. A mix of varied vegetables is smothered in peanut sauce, sometimes topped with a Krupuk or a cracker.

Gado Gado – Indonesian Vegetable Salad

For this salad, I did not make an ‘on demand’ sauce. I tried to keep it a nice balance of hot, sweet and savory and I felt that it was really good the way it was. On some days I might go for a hotter version, but with the vegetables I had on hand, this sauce worked well. The reason I am talking more about the sauce is because even though Gado Gado is a salad, it is the sauce that makes the dish. The rest is simply a combination of blanched or raw vegetables.

Gado Gado – Indonesian Vegetable Salad

What you need to know is that this is a deceptive looking bowl of salad. While you may think that you ate just some salad for lunch, this keeps you full for hours. Nutritious, delicious, healthy and one good looking salad. This is what I am serving for my Progressive Eats Dinner this month for the “Soup’s on” theme.  February is a month when we should indulge ourselves in all kinds of soups and salads to nourish the body for the rigorous work in spring.  To me the rigorous work would mean spring cleaning my closet, but I digress.  Hungry? Let’s go eat some soup and Salad.

 

Gado Gado – Indonesian Vegetable Salad

progressive-eats-logo

Soups

Lamb and Barley Soup from Healthy Delicious
Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
Creole Black Eyed Pea Soup from Never Enough Thyme
Old Fashioned Chicken Soup with Dumplings from Creative Culinary
Watercress and Buttermilk Vichysoisse from The Wimpy Vegetarian
Pressure Cooker Chorizo Chicken and Kale Soup from Pressure Cooking Today
Rhode Island Clam Chowder from girlichef

Salads

Quinoa Beet Kale Apple Walnut Goat Cheese Salad from Jeanette’s Healthy Living
Gado Gado – Indonesian Vegetable Salad from Spice Roots
Buttermilk Herb Rolls from Stetted
Gluten-Free Corn Muffins with Jalapeno and Cheese from The Heritage Cook

Dessert

Berry Soup Dessert Shooters from Miss in the Kitchen

 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Soup’s On! and is hosted by Lauren Keating who blogs at Healthy. Delicious. Need some warming up? We can help!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Gado Gado – Indonesian Vegetable Salad

Serves: 4

Gado Gado – Indonesian Vegetable Salad

Ingredients

    The Salad
  • 4 boiled eggs (sliced)
  • 2 boiled potatoes (sliced and cut into medium size)
  • 1/2 C Sliced cucumbers
  • 1 C Thinly sliced cabbage
  • 1 C spinach
  • 1/2 C sliced/ shredded carrots
  • 1/2 C green beens cut into 2 inch pieces
  • For sauce
  • 1.5 C roasted peanuts
  • 1 clove garlic
  • 1 Tbs palm jaggery
  • 2-3 Bird eye chillies
  • 1 tsp tamarind paste ( Use less if using a concentrate)
  • 1tsp shrimp powder
  • 1/4 C to 1/2 C water
  • salt to taste

Instructions

    Make the sauce
  1. Coarsely grind the peanuts with the chillies and garlic. Dilute the tamarind and palm sugar in 1/4 cup water and add to the peanut mix. Blend into a crunchy or smooth consistency as per your liking. You may add in more water gradually and blend everything to a smooth consistency. Season with salt and Shrimp powder.
  2. Prep the salad
  3. Blanch the cabbage, spinach and beans until slightly tender
  4. Assemble the eggs, potatoes and all other vegetables into a bowl, pour over some peanut sauce on top and enjoy.

Notes

Since this is basically just a mix of vegetables use what you have on hand and how much you think you will need. Other good vegetable additions are- chayote, Chinese spinach,water spinach, long beans, mung bean sprouts.

Traditionally fried tofu and tempeh is added to the salad. You may choose to add those in.

http://www.spiceroots.com/gado-gado-indonesian-vegetable-salad/

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