PADANG's SALAD - SELADA PADANG
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Serve: 10 - 12 persons
Cooking time: 60 minutes
INGREDIENTS:
800 g potatoes, peeled, thinly sliced, and dipped into a bowl of water
400 g carrots, peeled, thinly sliced
700 g cucumber
10 boiled eggs, peeled
12 leaves of mustard greens or chinese cabbage
2 tbsp fried shallots
red padang chips (if available - or replace to anykind of chips)
oil to fry
SAUCE:
150 g potatoes
10 boiled eggs (yellow only)
3 sdm fried shallots (crushed)
1 tsp ground white pepper
1 tbsp vinegar
1-2 tsp sugar
4 tbsp melted butter/margarine
HOW TO MAKE:
1. Heat the oil in a wok, drain the sliced potatoes, fry until golden brown, set aside.
2. Simmer the sliced carrots until soft, drained and set aside.
3. Cut the cucumber vertically into 2, discard the seeds, and sliced into 1/2 cm, set aside.
4. Separate the boiled eggs from the yellow, thinly sliced the white eggs
5. Boiled potatoes until soft, peeled, and mashed them with the yellow eggs. Add fried shallots, white pepper, vinegar, salt and sugar. Stir well and pour the melted butter/margarine until the sauce well mixed.
6. In a large bowl, mix carrots, cucumber, and white eggs, add the sauce, mix them well. Add potatoes chips, stir well.
7. Put the chinese cabbage in a serving plate as a base, add the mix ingredients on top of it, pour fried shallots and red padang chips, ready to serve.
