SELADA PADANG

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.

READ MORE - SELADA PADANG

AYAM PANGGANG PADANG

PADANG GRILLED CHICKEN - AYAM PANGGANG PADANG

INGREDIENTS:
2 whole baby chicken, cut into 8 pieces
750 ml coconut milk
500 ml coconut cream
100 red hot chilies, ground
1 tsp tamarind juice
100 ml oil to fry

INGREDIENTS TO GRIND:
10 shallots
cloves garlics
4 candlenuts, roasted
3 cm turmeric
5 cm galangal, grated
3 cm ginger, grated
1 lemongrass, only take the white stem
½ tsp whole white peppers
Salt to taste
Sugar to taste

HOW TO MAKE:
1. Heat the oil in a wok over medium heat. Fry the ground ingredients, add ground red hot chilies, tamarind juice and baby chicken. Stir and mix well until the chicken change the color.
2. Lower the heat and pour coconut milk. Stir slowly until the sauce reduced and the chicken become half tender.
3. Add coconut cream, stir slowly and keep cooking until the chicken tender , thickened the sauce and the surface glistens. Remove from the wok, let it cool.
4. Grilled the chicken in theoven/bbq grill, turn over several time with brushing the remaining groung ingredients until the chicken finely have a nice brown color. Remove from the oven/grill, ready to serve.

READ MORE - AYAM PANGGANG PADANG

Banana Fritters

INGREDIENTS

• 5/8 cup all-purpose flour
• 1 pinch salt
• 1 teaspoon baking powder
• 6 ripe bananas
• 3 tablespoons white sugar
• oil for frying

DIRECTIONS

• Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).
• Sift the flour, salt, and baking powder into a medium bowl.
• In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
• Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

READ MORE - Banana Fritters