Bowl of Tart Salad with Peanut Dressing
(click to enlarge)

Tart Salad with Peanut Dressing


Indonesia   -   Asinan
Makes:
Effort:
Sched:
DoAhead:  		 2-3/4 #
***
1+ hrs
Yes		 This is a moderately complex recipe, but making it can be spread over several days. I make plenty of both kinds of Peanuts, as they make good snacks.

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9
14
7
5
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8
2/3
1
1
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2
1
2
1/2
1/4
2
1/4
1/2
3/4
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the
2
ar
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oz
oz
oz
oz
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oz
c
T
T
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cl
t
c
T
c
t
c
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T

-- Salad
Sauerkraut (1)
Napa Cabbage (2)  
Cucumber (3)
Bean Sprouts (4)
-- Pickle (13)
Scallions
Rice Vinegar
Salt
Sugar
-- Dressing
Red Chili (5)
Chili, hot (6)
Garlic
Shrimp Paste (7)
Peanuts dry fry (8)
Tamarind Paste (9)
Palm Sugar (10)
Salt
Water
-- Garnish
Peanuts, wok fry(11)
Scallions
Rice Crackers (12)
    or Shrimp Crackers

Do-Ahead   -  
  1. Pickle SCALLIONS if using.
  2. Prepare WOK FRIED PEANUTS for Garnish.
  3. Make DRY ROASTED PEANUTS for Dressing (or use 1/4 cup Natural Peanut Butter).
  4. Prepare TAMARIND (if using block form).
Dressing   -   (20 min plus cooling time)
  1. In a small saucepan dry fry Shrimp Paste just until aromatic, crumbling it as you go. I fry enough to cover my use for some time and store in a tiny jar.
  2. Cap RED CHILIS, cut in half lengthwise and remove seed mass. Leave in veins or remove for heat level desired. Cap HOT CHILI. Mix.
  3. in the same saucepan, bring Water to a boil and simmer Chili mix for 5 minutes to soften. Drain.
  4. Crush GARLIC and chop small.
  5. In a small processor or by other means run the Chili mix, Peanuts, Garlic, and Shrimp Paste until smooth.
  6. In the saucepan, place all Dressing items, including the Water. Over fairly low heat, let it warm until it starts to boil. Let cool thoroughly.
Salad   -   (40 min)
  1. Wring out SAUERKRAUT (but don't rinse). Pile up on your cutting board and make a few cuts through the pile to shorten, but not too much.
  2. Shred NAPA CABBAGE fine.
  3. Cut CUCUMBERS into matchsticks about 2 inches long.
  4. Mix together all Salad items. Tumble with Dressing to coat. Serve cold with Garnishes.
NOTES:

  1. Sauerkraut:

      A good American Sauerkraut like Libby's, or a Polish Sauerkraut is fine, or Chinese Sour Cabbage made with Nappa Cabbage.

  2. Napa Cabbage:

      [Chinese Cabbage]   Actually a Turnip Green, this vegetable is found in almost all produce departments in North America. For details see our Napa Cabbage page.

  3. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian or Japanese. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.

  4. Bean Sprouts, Mung:

      Asian recipes call for removing the unsightly tails. Asians relegate this task to eager, helpful children. Asians here find their children "Americanized", just as uncooperative as ours, so you can now buy bags of Bean Sprouts that have had their tails cut off at the factory. Pinching the root threads from 1 pound of sprouts takes 45 minutes working fast.

  5. Chili, Red:

      Around here we all use Red Ripe Fresnos, but Holland Reds are good too (the Dutch got those from Indonesia). Fresnos are medium hot if you leave the membranes in, but almost no heat if you remove them - use your own best judgement. For details see our Thai Chilis page.

  6. Chili, Hot Red:

      This is the ubiquitous Thai Chili. If you can't find Red, use a Green one. If very chili adverse, leave it out. For details see our Thai Chilis page.

  7. Shrimp Paste

      [Terasi (Indonesia); Belacan (Malaysia)]   This paste is usually sold in blocks. It needs to be toasted before use. There are some brands sold pre-toasted in 1/4 inc thick blocks. If you can't get this, use the more available Thai Shrimp Paste, which does not need toasting. For details see our Shrimp Sauce / Paste page.

  8. Peanut Dry Roasted:

      I make plenty because they're so easy and good for just snacking - see Dry Roasted Peanuts. You could use 1/4 cup Natural Peanut Butter instead.

  9. Tamarind Paste:

      Available in several forms. For details see our Tamarind page.

  10. Palm Sugar

      Indonesian Palm Sugar is quite dark. I use Coconut Sugar, which is granulated, dark and from a palm. Indonesian is usually sold in blocks and needs to be shaved off. Lacking these us a dark brown sugar.

  11. Peanuts, Wok Fried

      These are very easy to make and very popular in Indonesia and China - see our recipe Wok Fried Peanuts

  12. Rice / Shrimp Crackers:

      Indonesian versions are difficult to find and a hassle to make, so for the photo I just deep fried some dried Rice Noodles for a few seconds.

  13. Pickled Scallions

      Optional but recommended.
    1. Trim Scallions root end and greens so they are just the white and light green. The pattern recipe cut a little shorter than I did.
    2. Place Vinegar, Salt, and Sugar in a sauce pan and bring to a boil. When all dissolved let cool.
    3. Place Scallions in a small jar and pour the Pickle Liquid over them. Alternatively, they can be sealed in a small plastic bag. Let stand out 12 hours or so, then refrigerate. They will keep for a month in the fridge.
  14. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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