A Balinese treat!

A Balinese treat!

Indonesian-tossed Vegetable Salad with Peanut Dressing (Appetizer)

Indonesian-tossed Vegetable Salad with Peanut Dressing (Appetizer)


  • Peanut Dressing:
  • 150gm Fried Peanut
  • 15gm Fried Shallot
  • 1Clove Garlic
  • 15gm Palm Sugar
  • 10gm Kencur (Laser galangal)
  • 2Ea. Bird’s eye chili
  • 250Ml Water
  • 1Ea. Lemo (small Balinese lime)
  • 30gm Sweet soy sauce
  • 5gm Salt


  • 100gm Bean sprout, boiled
  • 100gm Long Bean, cut 3 cm length, boiled
  • 100gm Carrot, cut match stick, boiled
  • 100gm Cabbages, sliced, boiled
  • 100gm Lontong (rice cake), sliced
  • 50gm Tofu sliced, deep fried
  • 1Ea. Hard-boiled Egg, wedged (optional)
  • 1Ea. Tomato, wedges (optional)
  • 100gm Potato, boiled, cubed (optional)

Rice cake ( Lontong ):
Make 10 cm cylinder of banana leaf, then fills 1/3 with soaked jasmine rice.Closed each end with tooth pick.
Cooked for 2 hours, cooled and sliced.

Method of Preparation:
Grind peanuts, palm sugar, fried shallot, laser galangal, chili and garlic in a ‘Cobek’ Balinese mortar. Gradually add water in batches to incorporate and form a paste. Add kaffir lime juice and sweet soy sauce. Toss in vegetables and rice cake.

Note: Serve as a light salad or as accompaniment with grilled fish or chicken. Boiled potatoes, tomatoes and boiled egg can be added as an option.

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