All Food Recipes

120 g (4 oz) ‘yard-long beans’ (kacang panjang)
120 g (4 oz) bean sprouts
120 g (4 oz) sweet potatoes
120 g (4 oz) white cabbage
4 small eggplants (terung gelatik)
1/2 cucumber
2 tbs chopped fresh mint (kemangi)

First, prepare the vegetables. Cut the yard-long beans into pieces about 1 cm (1/2″) long. Clean the beansprouts. Peel the sweet potatoes, cut them into very tiny matchsticks and soak them in cold water with a teaspoonful of salt until you are ready to dress the salad. Shred the cabbage finely, cut the round eggplants each into four pieces, and peel and slice the cucumber.
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To take the vegetables first, you might select the following:

90 g (3 oz) cabbage
90 g (3 oz) French beans
90 g (3 oz) carrots
90 g (3 oz) cauliflower
120 g (4 oz) beansprouts
A quarter of a cucumber
1 medium-sized potato

Lettuce and watercress may also be added. In Indonesia, the yard-long bean (kacang panjang) would often be used in addition or instead of the French beans.
The Ingredients for the bumbu, or sauce, and for the garnish are as follow: (more…)

This is a sharp, clean-tasting salad, to be eaten before, with, or after the main meat course.

4 leaves white cabbage
1/2 cucumber
2 medium-sized hard apples, e.g. Granny Smith or Cox’s or, in Indonesia, 2 kedondong
6 radished or 1 medium-sized Chinese radish (lobak)
2 carrots or 1 medium-sized bengkuang

for the dressing:
2 tbs white malt vinegar
1 tsp white sugar
2 tsp salt
a pinch of cayenne pepper
1 tbs water

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250 g (8 oz) carrots
1 cucumber
250 g (8 oz) French beans
250 g (8 oz) cauliflower
1 red pimiento (optional)
1 green pimiento (optional)
1 red or green chilli
10 pickling onions
3 kemiri (candlenuts)
1 shallots
2 cloves garlic
2 tbs vegetable oil
1/2 tsp turmeric
1/2 tsp ground ginger
4 tbs white malt vinegar
salt
1 cup water
2 tsp brown sugar
1 tsp dry English or French mustard

Wash all vegetables. Peel the carrots and the cucumber. Top and tail the beans, and cut each one into, say, three pieces. Cut the carrots and cucumber into pieces about the same size as the beans, and cut the pimientos into strips. Take out the seeds from the chilli and cut it into four. Peel and wash the pickling onions. (more…)