Gado Gado (Vegetable Salad with Peanut Sauce)

Ingredients

• 2 potatoes
• 1 cup bean sprouts
• 10 string beans
• 1 cucumber, thinly sliced
• 1 cup green cabbage, chopped
• 1 carrot, thinly sliced
• 8 to 12 ounces tofu (optional)
• 5 Tablespoons vegetable oil
• 2 hard-boiled eggs, cut in wedges
• Peanut Sauce (available in small bottles in grocery stores)

Procedure

1. Boil all the vegetables (except tofu and cucumber), or steam until crisp and tender.
2. Set aside.
3. Cut the tofu into small pieces and fry until golden brown, then set aside.
4. Place the cooked vegetables on a plate, top with the tofu, cucumber slices, and sliced hard-boiled eggs wedges, and pour the peanut sauce on last.

Makes 2 servings.

Rujak (Spicy Fruit Salad)

Rujak is considered Indonesia's national salad.

Ingredients

• 1 medium-sized can pineapple chunks

• 2 bananas, peeled and chopped

• 3 green apples, peeled and chopped

• 1 small cucumber, peeled and sliced

Dressing

• 1 teaspoon chili powder

• 1 Tablespoon dark soy sauce

• ½ cup dark brown sugar

• 2 Tablespoons lime (or lemon) juice

Procedure

1. Place all fruits and vegetables into a bowl and mix thoroughly.
2. In a separate bowl, combine dressing ingredients.
3. Pour the dressing over the fruits and vegetables. Chill before serving.

Serves 4 to 6.

Indonesian Curried Cabbage

Ingredients

• 1 teaspoon vegetable oil, or as needed

• 3/4 pound lean ground beef

• 1 onion, chopped

• 1 clove garlic, minced

• 2 teaspoons curry powder

• 1 small head cabbage, shredded

• 2 tablespoons ketchup

• 2 teaspoons mango chutney

• 1 teaspoon salt, or to taste

• 1 tablespoon water, or as needed

Directions

• Prep
  10 m
• Cook
  20 m
• Ready In
  30 m

1. Heat vegetable oil in a skillet over medium heat. Cook ground beef until browned and cooked through, 7 to 10 minutes. Transfer cooked ground beef to a plate to drain; reserve remaining oil in skillet.
2. Return skillet to medium heat with residual oil. Add onion, garlic, and curry powder; cook and stir until onion is almost tender, 5 to 7 minutes. Stir cooked ground beef and cabbage into onion mixture; stir in ketchup, chutney, and salt. Sprinkle on a little water to prevent burning, but not enough to make the curry wet.
3. Cook and stir until cabbage is just tender and flavors have combined, 7 to 10 minutes more.