Skip to main content

Lettuce bowl salad with peanut dressing

This is one of the menu from our dinner with friends this weekend,is very simple salad with peanut dressing/ Indonesian gado-gado salad dressing.
I use butter head lettuce for a bowl of salad,just plate them together with main course meal.




You will need :
- butter head lettuce
- English cucumber/thinly slice
- carrot/ shredded
- red onion/thinly slice
- wonton chips for topping if you like/optional

 peanut sauce Ingredients :
- 1 1/2 cup roasted peanut
- 1 cup coconut milk
- 4 garlic
- 2 Thai chili
- 3 kafir lime leaves
- 1/2 cup grated palm sugar
- 1/2 tbsp vegetable oil
-  salt to taste
-  1/4 cup water

Preparation :
grind garlic and chili,fry with 1 tbs vegetable oil until fragrant,set aside
grind  roasted crushed peanut, and combine with coconut milk,whisk them well
transfer to a blender and process to a smooth sauce
Pour into sauce pan,add very thinly sliced kafir lime leaves,fry garlic and chili,grated palm sugar,salt and water,
bring to simmer in low heat,stir until all ingredient mixed  and palm sugar dissolved
and cool for awhile and ready to serve,pour in to lettuce bowl salad mix


Labels:

Comments

  1. SuziFebruary 28, 2012 at 11:53 AM

    Very nice salad and I love peanut sauce, looks delicious.

    ReplyDelete
  2. Kitchen SimmerFebruary 28, 2012 at 7:50 PM

    LOVE THIS!! I really enjoy a good peanut dressing and you have some awesome flavors in this one. Well done. :)

    ReplyDelete
  3. Stephanie @ Eat. Drink. Love.February 28, 2012 at 9:35 PM

    Oh yum, I love peanut dressing!

    ReplyDelete
  4. Nava KFebruary 29, 2012 at 12:05 AM

    Oh Yes,simple and nice peanut dressing. One try for me esp when time is an issues and need to prepare something easy.

    ReplyDelete
  5. Baker StreetFebruary 29, 2012 at 8:45 AM

    love this peanut sauce..

    ReplyDelete
  6. Helene DsouzaFebruary 29, 2012 at 10:14 AM

    Great! I was looking for a new salad dressing, your peanut dressing sounds awesome! =)

    ReplyDelete
  7. PinayinTexasFebruary 29, 2012 at 2:19 PM

    Beautiful presentation, Ridwan! The peanut dressing sounds awesome!

    ReplyDelete
  8. PeggyFebruary 29, 2012 at 3:38 PM

    This looks like a great salad Ridwan! Beautifully presented, as well =)

    ReplyDelete
  9. LillyFebruary 29, 2012 at 3:55 PM

    I like the way you present your salad. It looks very good!

    ReplyDelete
  10. ZoeFebruary 29, 2012 at 5:54 PM

    Love this very Asian-way of eating salad. The peanut dressing is beautiful!

    ReplyDelete
  11. RiceandcoconutFebruary 29, 2012 at 7:46 PM

    Thanks everyone for comment,I appreciated :)
    Ridwan

    ReplyDelete
  12. MaureenFebruary 29, 2012 at 9:56 PM

    This looks so good I can't wait to make it myself. So fresh and I can't resist peanut sauce on anything.

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red
4 comments
Read more